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Christmas Tree, Oh Christmas Tree!

These are double choc mint cupcakes that I made for Christmas. I generally knew what I wanted to make so a quick google search for ‘best chocolate cupcakes’ found a recipe that I could use – and has since been my favourite choc cupcake recipe to use (it tastes like brownies) and I just tweak it slightly by using different icing / essence each time.


  • 1 ½ C self-raising flour, sifted
  • 3/4 C dark choc bits
  • ½ C cocoa powder
  • 3/4 C caster sugar
  • 3/4 C milk
  • 125g butter, melted, cooled
  • 2 eggs, beaten
  • 1 tsp Peppermint Essence


  1. Preheat oven to 200°C.
  2. Line a 12 x 1/3 cup capacity muffin pan.
  3. Combine flour, cocoa powder, choc bits and caster sugar in a bowl. Make a well in the centre.
  4. Add milk, butter, eggs and peppermint essence to flour mixture.
  5. Using a large metal spoon, stir gently to combine.
  6. Spoon mixture into prepared muffin pan.
  7. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.
  8. Stand in pan for 5 minutes before transferring to a wire rack to cool.


  • 1 T butter
  • 1 tsp peppermint essence
  • ½ tsp green food colouring
  • ½ C icing sugar, sifted

Beat all of the above ingredients together until smooth


First of all, I chose to use silver cups then, to the best of my ability, piped the icing like a Christmas tree while still making sure you could see the choc cupcake. Then they were finished off with a sprinkling of silver balls.

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