This Chocolate Mint Cupcakes are made with ground almonds for a chewy texture that stays moist for days. There's a sweet kiss of minty frosting to bring vibrancy to every bite. It's a beautiful Spring treat.
There's an epidemic of fatigue in modern society. It seems we're always tired. I know it's not just me. Even with a regular eight hours sleep, I can still feel exhausted when I wake up. My body is drained, my mind is messy, and I'm just so weary of life. But as a witch, I've learned some secrets to help me wake up.
Herbs like rosemary, sage, and mint can be called on to stimulate the mind and keep you focused on your intention. Lighting candles to symbolize your inner fire can awaken your motivation. Crystals like carnelian or citrine can help you boost your energy. All these are just reminders to your most magical tool, your mind. They have their own energy, but they also remind you to change your story about how tired you are.
What makes Chocolate Mint Cupcakes so awesome?
An awesome way to wake yourself up in the afternoon is with a cup of tea and a Chocolate Mint Cupcake. Mint is one of the peppiest herbs, in my opinion. The frosting on these cupcakes is the perfect balance of zesty mint and sugary sweetness. The flavor is a gorgeous contrast to the deep chocolate cupcakes without being overwhelming.
This recipe is based on one I found in a British food magazine over 10 years ago, and it's made with a mixture of flour and ground almonds. So it has a very different crumb to something like a box cake mix. It's chewy and a bit coarse in comparison, but it's also sticky and sweet and delicious. And these babies do not dry out. Okay, I've neve been able to keep them around for more than three days, but they're still every bit as moist on the last day that I'm greedily scarfing one down as they were on the first.
These would be gorgeous for a garden party, Spring baby shower, or just a sunny little treat. Get yourself a decent cupcake carrier and they're awesome to bring to a friend's house or on a picnic.
Magical Properties of Almonds
Almond is another great metaphysical ingredient for vitality. It can boost your energy, bring success to your business, and draw in prosperity. Call on almond for spells for regeneration, beauty, and luck. With projective air energy, almonds are associated with both Gemini and Leo in the zodiac. They also correspond to the Sun, so you can use them whenever you want to shine a little brighter.
For more on the magical properties of the ingredients in this recipe, be sure to check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make these cupcakes. The full details are in the recipe card below.
- Chocolate - semi-sweet, chips or chopped
- Butter - unsalted and room temp
- Brown Sugar
- Vanilla extract
- Eggs
- Buttermilk - or kefir
- Flour - all-purpose or plain
- Baking powder
- Baking soda - aka bicarbonate of soda
- Ground almonds
- Powdered sugar - aka icing sugar or confectioner's sugar
- Peppermint extract
- Green food colouring - optional but pretty
Tips for making Chocolate Mint Cupcakes
This recipe starts out with melting your chocolate by stirring it with recently boiled water. Don't worry about getting this mixture perfectly smooth, just make sure the chocolate is fully melted.
They you'll cream together the butter and sugar and mix in the eggs, chocolate and buttermilk. You'll have a very wet mixture at this point. You'll then fold in all your dry ingredients to bring it all together. Remember, this will be a more pourous cake due to the ground almonds.
Divide your batter between 24 cupcake papers in your muffin tin and bake until the cakes spring back when touched.
To make the frosting, simply beat together your butter and powdered sugar until fluffy, then add in the peppermint extract and some green food coloring. You don't have to color it, but the pretty pale green is such a lovely contrast. I used a Wilton 1M tip to pipe a kiss of frosting on the top of each cooled cupcake. Simply hold the piping bag straight above the cake and squeeze for three or four seconds. It's so simple and people think it's so cute.
Wake up your senses with these Chocolate Mint Cupcakes. Everyone will be so ready for this awesomeness.
Looking for more awesome cupcake recipes? Try these Better than Sex Cupcakes or some delicious Nutella Cupcakes.
PrintChocolate Mint Cupcakes
This Chocolate Mint Cupcakes are made with ground almonds for a chewy texture that stays moist for days. There's a sweet kiss of minty frosting to bring vibrancy to every bite. It's a beautiful Spring treat.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the cake
- 100 grams chocolate chips
- 175 grams unsalted butter, room temperature
- 275 grams brown sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 150 ml buttermilk
- 200 grams all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 100 grams ground almonds
For the frosting
- 200 grams unsalted butter, room temp
- 250 grams powdered sugar, sifted
- 1 tsp peppermint extract
- green food coloring, or not, whatever you like
Instructions
For the cake
- Preheat your oven to 350 F (175 C) and prep 24 cupcake papers. If you only have one pan, stash the batter in the fridge between batches.
- Boil some water, then measure out your chocolate into a bowl. Pour 120 ml (½ cup) of the boiling water over the chocolate. Stir until the chocolate is melted and smoothish. It doesn’t have to be perfect.
- With your mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add the vanilla to your beaten eggs.
- With the mixer on low, slowly add in the egg mixture.
- Add the chocolate. Make sure to get it all.
- Add the buttermilk and mix until combined. If you’ve been using a stand mixer, you can abandon it at this point.
- Sift the flour, baking powder, and baking soda over your wet ingredients, then add the almonds.
- Fold the wet and dry ingredients together.
- Divide your batter between the 24 cups. Fill them about two thirds full.
- Bake for 25-30 minutes or until they spring back when touched.
- Let them cool in the pan for about 2 minutes, then cool them completely on a wire rack if you have it. Or the counter is totally fine, too.
For the frosting
- Beat the butter and powdered sugar together with your mixer on medium high for about five minutes. It should be light and fluffy.
- Turn the mixer down to low and add in the peppermint extract and food coloring for your desired effect.
- Marry your cake and frosting in whatever way you see fit. I used a Wilton 1m tip straight above the cupcake. Just squeeze it for about three seconds. Easy!
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