Hello, and welcome back to my kitchen
I'm back to do a recipe for you. Last week I did the "Ask me anything"
answers. So if you haven't check that out
I'll put a link to that in the description box below and you can go and have a watch of that. But
this time around, I'm making some cakes for you again
So I'm gonna be doing a really simple but really
tasty flavor and it is mint choc chip cupcakes.
Now, mint choc chip is one of those classic flavor combinations
that just works. I don't know why, it just does,
and it really reminds me of being a kid. I think one of my first ever
food memories was making these little peppermint cream things rolled in
chocolate strands, so it's a real good
reminiscent one for me. So I'm gonna start by making
the chocolate mint cupcakes and it's a simple recipe
and you don't even need an electric mixer or even an electric
whisk for this, you just need a bowl, a sift and a regular whisk.
I'm gonna start by
mixing my dry ingredients together and I have 140 grams
of plain flour and I'm going to add 185 grams of
caster sugar and then 30 grams of good quality cocoa
powder. And to help it rise and be all nice and fluffy
I'm adding a half teaspoon of bi-carbonate soda
And then just to bring a bit of the flavor out, a quarter of teaspoon
of salt
And that just needs to be shuffled through the sift.
And then I'm adding 40 grams of good quality chocolate chips
I've just used dark chocolate which I've chopped up.
And then I'll put that to one side until I need it
Next I'm going to mix my wet ingredients together. I'm gonna start with
some buttermilk, and I got 125 grams of that
And then I've got 100 milliliters of vegetable oil. You can use
sunflower oil or any colorless, flavorless oil is good.
And then the next ingredient, whenever I do this it causes a little bit
of controversy and it is emm coffee.
I've got 120 milliliters of cold coffee which I've just
brewed and left it cool down. And a lot of you, whenever
I put this in my chocolate cakes, oh I don't like coffee and I don't
wanna put coffee in cuz' I don't like coffee flavor. But you're not gonna
have a coffee flavored cake. I promise you. All of this is gonna do
is enhance the flavor of the chocolate to give you a real rich chocolaty flavor.
It's not gonna be coffee flavor so don't worry.
And then it needs one large free-range egg.
And then, anywhere between a quarter and a half of teaspoon of peppermint
extract, you don't wanna put too much in because you don't want it to be
really medicinal, or you know, make people's eyes water when they
about to eat it, so just a small amount of this.
And then mix that all together with your whisk
Well it doesn't take much just to combine it. And the next
step is to add your dry ingredients into your wet ingredients and make sure that's really
well-mixed too.
Well it doesn't take much mixing, it just needs to have a
couple of seconds
and as you can see apart from the chocolate chips
it is really nice and smooth so it's ready to be put into a jug which will
just make it a lot easier to put it into your cupcake cases
So just to can it into your jug and then fill your 12 cupcake cases
nice and evenly.
And then that just needs to be baked at 160 degrees C
for 22 to 25 minutes until they're nice and springy on the top.
While my cakes are baking I am going to make the buttercream
and I'm gonna be making one batch of buttercream but spitting it into
two different flavors
Both are gonna be minty but one is gonna be green minty and
the other is gonna be chocolate mint so really really nice
Starting with 150 grams of soft,
unsalted butter, and as usual, you wanna beat
that for about 5 minute until it's really pale and fluffy.
Now it's time to add the icing sugar and I have 340 grams
of sifted icing sugar which as usual
I'll be adding in two stages, beating for about 3 or 4 minutes in between
each stage.
Now it's ready to have the milk put in
So I'm just going to pour 3 tablespoons of milk
And also a quarter of a teaspoon of peppermint extract.
And give that a really thorough beating.
Alright, that is ready, but it's pretty boring. It's
boring and white, and it's definitely not two flavors yet. So
I am going to start by putting half into
a bowl, just half of this mixture. I'm gonna
keep it rough cause I don't wanna get my scale out again
And that portion is going to be made green, a nice minty green color.
And I'm just gonna be using some green color paste for this, mint
green, so it's already half the work done. And I'm gonna add
quite a small amount I don't want it to be mega green. And then the next
bit is optional but I think it looks really cute and that is to
add some chocolate chips or I'm actually using these
chocolate splitter decorations, just to give it a kind of
ice creamy mint choc chip look
And with that all thoroughly mixed you can turn your attention to the
chocolate part of this decoration . So get the rest of your icing
into another bowl.
And then add 75 grams of
dark melted chocolate. I've melted it and cooled it slightly
so it doesn't melt through my buttercream and just add that and mix it
all through really thoroughly.
And now both of my icing is ready I'm gonna wait for my cakes to finish baking
wait for them to cool and then decorate them.
I'm back, and it is decorating time
I've already put my mint choc chip and my mint choc...
(laughter) buttercream into two separate piping bags and snip the ends off
And now I'm gonna do what I've sometimes done before
to get a really nice crisps swirl and that is to put
both of these piping bags into a bigger piping bag
This beast, you guys always ask me where
to get my piping bag and of course, I just steal them from work
And you can probably order these online just do
a search for disposable clear piping bags or sometimes
you might like pink ones so just do a search for them I'm sure you'll find them
in a good decorating website. So I'm just gonna
put these two smaller piping bags into that one and shuffle them down to the bottom.
So make sure that both of the tips are in your nozzle
so that they are distributing nicely into that.
And then when you twist it at the top make sure you twist
all three piping bags at once otherwise you're gonna have a horrendous mess at the top here.
So just like that.
And first of all, make sure that it's working
It's gonna come out
And now you can go ahead and decorate your cupcakes with a nice swirl of
green and brown icing.
And they look pretty cool as they are but to finish them off I'm just gonna give them
a little drizzle of chocolate ganache or you can just use melted chocolate
if you want. And then a sprinkling of chocolate beans.
And that is it. It's a Crumbs and Dollies classic
This has been on the menu for a very very long time
and you guys love it when you come in store so we'll be having these in the shop
this weekend so go ahead and check those out if you're in the area
And I hope you make these, if you do, let me know, by
tagging me or using #cupcakejemma over on Instagram and if you don't
already follow me on Instagram then please do cause I love
having you follow me going around doing the stuff
And now I'm going to eat it but in the meantime, subscribe to
my channel and don't forget
that I have launched my first range of merch and you can check all of
the stuff that's available out at www.cupcakejemma.com
See you next week!
That is messy, haha.