As usual the contents of my baking cupboard have got a little out of hand (whooops!) so the other day I gave in and gave it a good sort and tidy. Whilst doing this I discovered a little bottle of peppermint extract lurking in the back, and decided that I would use it to make some little chocolate cupcakes with a secret mint fondant filling – like a cupcake version of an after eight, After Eight Cupcakes!
These cakes are really fun, and not very tricky to make. Also if you can’t be bothered with piping icing on the top you could always drizzle them with lots of thick melted chocolate instead.
I have mentioned this in previous cupcake posts, but I thought I’d mention it again as it is so useful. If you want to put a filling inside a cupcake, instead of messing about trying to carve little circles, just use the wide end of a large piping nozzle! Its so easy, and neat – you get lovely uniform little circles ready to be filled with jam, curd or in this case mint fondant icing. Its such a great little time saver!
I would also like to introduce you to my first ever gif! What do you think? I realised I had lots of images of my Mint Chocolate After Eight Cupcakes being slowly sliced open, and I couldn’t decide which ones I wanted to add to my post. So in a moment of miniature brainwave I decided to play about with creating a gif (I’m such a nerd!!).
Tah-dah!! I was pretty pleased with it, not bad for a first attempt!
Love my After Eight Cupcakes?
Why not try these after eight ice cream shots by Fuss Free Flavours or an After Eight Cocktail from Munchies and Munchkins? Or some yummy triple mint choc chip ice cream by Kavey Eats. Take a look at this amazing Chocolate After Eight Cake by Tinned Tomatoes as well!
I’ve entered my mint chocolate after eight cupcakes into this months ‘We Should Cocoa’ hosted by the wonderful Tin and Thyme.
- 65g (2.25oz) Butter
- 37.5g (1.3oz) Caster Sugar
- 28g (1oz) Soft Brown Sugar
- Small Pinch of salt
- ½ teaspoon baking powder
- 15ml whole milk
- ½ teaspoon instant coffee dissolved in 10ml water
- ½ Teaspoon vanilla essence
- 10g (0.35oz) cocoa powder
- 1 Medium Egg
- 55g (1.9oz) Self Raising Flour
- Peppermint Filling:
- A few drops of Peppermint Natural Extract
- 50g Fondant Icing Sugar
- Chocolate Icing:
- 40g Dark chocolate, Melted
- 2 Tablespoons Cocoa Powder
- Splash of Milk
- 300g Sifted Icing Sugar
- Mint leaves, to garnish
- Preheat your oven to 180'C and line a cupcake tray with paper cupcake cases.
- In a large bowl or stand mixer, cream together the butter and both the caster and soft brown sugar until light and fluffy.
- Add the salt, cocoa powder, self raising flour and baking powder and milk and mix until combined.
- Break the egg into the mixture, add the vanilla essence and whisk.
- Last of all add the coffee and gently fold it into the mixture.
- Using metal spoons, spoon about a tablespoon of cake mixture into each case.
- Place into the middle of the oven, and cook for 15 - 20 minutes.
- Press the top of the cakes gently to see if it springs back (or you could insert a skewer, if it comes out clean the cake is cooked)
- Leave to cool a little before putting the cakes onto a wire rack to cool.
- To make the peppermint filling: Mix together the fondant icing sugar with a tablespoon of water, plus a two drops of peppermint oil.
- Keep adding water a tablespoon at a time until the icing sugar is dissolved. It should be quite thick and feel like you are stirring treacle. (You don't want it to be too runny or it will just absorb into the cake).
- Using the wide end of a large piping nozzle, cut holes into the top of each cake. Drop a little of the peppermint icing into each hole. You may need to trim some sponge off the base of each circular 'lid' before replacing it on top of each cake so it sits flat.
- To make the chocolate icing:
- Place a large nozzle into an icing bag. Melt the chocolate.
- Sift the icing sugar into a large bowl and add the cocoa powder. Add about two tablespoons of milk and the melted chocolate.
- Beat hard until well combined, if the mixture is dry or very stiff just add another tablespoon of milk. It needs to be piping consistency but you don't want it to be at all runny.
- Using a spatula scoop the icing into the piping bag (I find it easiest to do this by putting the piping bag nozzle down into a glass or mug).
- Put a little icing across the top of each cake with a palette knife to help the piped icing to stick.
- Pipe slowly from the centre of each cupcake to the outside.
- Garnish with a sprig of mint and enjoy!
- Store your cakes in an airtight container.