Choc Mint Freakshake Cupcakes
Choc Mint Freakshake Cupcakes! Yes! Continuing on with my freak shake trend! I decided to make these to celebrate Christmas! They’re gorgeous, aren’t they? And if you’re a fan of peppermint like I am, then you’ll love these!
Choc Mint Freakshake Cupcakes
Chocolate chip and vanilla cupcakes with chocolate frosting, cake donut, chocolate sauce and decorations.
- 3 1/2 cups (430 g) all-purpose flour
- 1 1/4 cups (265 g) caster sugar superfine
- 3 tsp (3 tsp) baking powder
- 1/2 tsp (1/2 tsp) fine salt
- 1/2 cup (125 g) unsalted butter softened
- 2 large (2 large) eggs
- 1 1/2 cups (375 ml) whole milk
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (2 tbsp) Greek yoghurt or sour cream
- 1 tsp (1 tsp) vanilla extract vanilla bean paste
- 2 drops (2 drops) americolour leaf green
- 2 drops (2 drops) americolour sky blue if you want an extra minty colour
- 1 tsp (1 tsp) peppermint essence
- 1 1/2 cups (250 g) mini choc chips
- Pink fairy floss / Cotton Candy see notes
- 12 (12) mint choc ball candies
- 2 cups (400 ml) chocolate sauce
- Crushed mint candy I used Lifesavers
- 1 batch (1 batch) of Fluffy Chocolate Buttercream Frosting
Learn How To Make it! [VIDEO]
- Preheat your fan forced oven to 160C (320F). Line a cupcake tin with white cupcake liners. Spray a donut baking tray with oil spray and wipe down with a paper kitchen towel to spread oil evenly.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil, blue food gel, green food gel and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add choc baking chips and fold into batter.
- Transfer some batter into a piping bag or a zip lock bag. Putting the bag into a cup while you fill it up with batter will make this an easier process. Cut a big enough hole at the end of the bag so that the choc chips and batter can come out easily.
- Pipe batter into donut baking trays filling them up halfway. Give the tray a gentle tap and set aside.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake cupcakes and donuts in the oven together. Bake the donuts for 10 min and bake the cupcakes for 20-25 min or until a toothpick inserted comes out clean (see notes below). Allow them to cool completely on a wire cooling rack before frosting.
- To get cake donuts out of the donut tray place a wire cooling rack on top of the donut tray. Using two tea towels flip the tray over and gently tap the donut tray directly onto the wire rack keeping them together. This will allow the donuts to come out easily and without ripping. It's best to do this as soon as they come out of the oven to stop them from cooking any further as the baking tray cools.
- To finish off the cupcakes, dip the top of each cupcake into chocolate sauce letting any excess sauce drip off. Hold the cupcake on its side and sprinkle the top with crushed mint candy. Place in the fridge for 5-10 min to allow the choc sauce to set
- Fit the end of a piping bag with a large round tip and frost your cupcakes in a donut swirl as demonstrated in the video.
- Place a cake donut on top and drizzle frosting with choc sauce allowing it to drip of the side of the cupcakes. Carefully drizzle some choc sauce on top of the donut as well.
- To finish off your cupcakes place a dollop of fairy floss on one side, a choc mint candy ball in the centre and two straws on the other side. I found the best way to put the straws into the frosting is to twist as you slide them into the cake to prevent from wrecking the frosting.
Cupcakes can be stored in an airtight container for up to three days. FAIRY FLOSS: regular store-bought fairy floss will melt quite easily so it's best to place it on top of the cupcake right before serving. Alternatively, you can use Persian fairy floss which will last longer. Both can be purchased online or from your local grocer or middle eastern grocer.
Calories : 543kcal
Saturated Fat: 18g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Potassium : 185mg
Sugar : 28g
Vitamin A: 381IU
Vitamin C: 1mg
Iron: 3mgNutrition Disclosure