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Mint Choc Ice Shard Cupcakes

Mint Choc Ice Shard Cupcakes

By OcadoLifePublished on 08 December 2022Food writer or and the first champion of The Great British Bake Off, Edd Kimber says mint with chocolate always makes him think of Christmas. So for his Mint Choc Ice Shard Cupcakes, he has added an extra wintry effect with icy shards of sugar glass made from melted mints. For more cool Christmas bakes, try Edd’s White Chocolate and Black Forest Roulade or Hazelnut Praline Bundt Cake.
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Time and servings

55 minsTotal time
20 minsPrep time
35 minsCooking time

Ingredients

  • 125 g of plain flour
  • 40 g of cocoa powder
  • 0.5 tsp of baking powder
  • 1 tsp of bicarbonate of soda
  • 150 g of light brown sugar
  • 1 large egg
  • 310 g of unsalted butter (125g melted and cooled, 185g at room temperature)
  • 120 g of soured cream
  • 85 ml of hot black coffee
  • 8 fox’s glacier mints
  • 300 g of icing sugar
  • 1 tsp of peppermint extract
  • 1 tsp of vanilla bean paste
  • 1 tbsp of double cream
  • 0.5 tsp of fine sea salt

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. In a large bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar.

  • Step 2

    Put the egg, 125g melted butter and soured cream into a large jug; whisk with a fork to combine. Pour it into the flour mixture and beat with an electric whisk, until just combined. Pour in the hot coffee and whisk to form a smooth batter.

  • Step 3

    Divide the batter between the cupcake cases and bake for 20 mins, or until the cakes spring back after a light touch. Leave to cool for 10 mins, then transfer to a wire rack to cool completely.

  • Step 4

    For the ice shards, put the mints in a bag and crush with a rolling pin. Tip out onto a baking tray lined with baking paper, spread into a thin layer and bake for 12-15 mins, until melted. Cool completely, then break into shards.

  • Step 5

    For the frosting, beat the 185g room temperature butter using an electric mixer for 2-3 mins, until soft and creamy. Slowly beat in the icing sugar, then add the peppermint extract and vanilla and beat on high for about 5 mins, until light and fluffy. Add the cream and beat until combined and smooth.

  • Step 6

    Pipe or spread the peppermint frosting over the cupcakes and decorate with the minty ice shards.