Mint choc cupcakes

Mint + chocolate really is a match made in heaven. Whilst the latter is indulgent, rich, warm and intense, the former is light, refreshing and cool. So it makes sense therefore that by the laws of attraction these two flavours make a very happy pairing.

I created these cupcakes because I’d had a real craving for something of the chocolate and mint variety, but I wasn’t quite sure what. One day, in a moment of clarity, it came to me! How amazing would it be to combine a fudgy chocolate cupcake with some light minty frosting! The perfect juxtaposition if you ask me.

So I gave these guys a go and they worked out pretty damn delicious. Which is why I’m here writing about them and you’re here reading about them! So get your oven on, your cashews soaking and your tastebuds ready!

Makes around 10 cupcakes

For the cupcakes

  • 1 cup medjool dates
  • 1/2 cup ground almonds
  • 1/2 cup oats
  • 1/2 cup cacao powder
  • 1 cup almond milk
  • 1/4 cup coconut oil
  • 1/3 cup pure maple syrup
  • 1/4 tsp peppermint extract

For the frosting

  • 3/4 cup cashews, soaked in warm water for 2 hours then drained
  • 1/3 cup coconut cream
  • 1/4 cup coconut oil
  • 2 tbsp pure maple syrup
  • 1/4 tsp peppermint extract
  • 1/2 tsp spirulina powder (optional, for green colour)

Firstly soak your cashews, then preheat your oven to 180C. To make the cupcakes, add the ingredients to a food processor and whizz for 2-3 minutes until they form a smooth, chocolatey mixture. Spoon this into cupcake cases and bake for 20 minutes, then leave to cool.

While the cupcakes are baking, add the ingredients for the frosting into a high speed blender or food processor and blend for around 3 minutes until the mixture is completely smooth. Pour into an airtight container and place in the fridge for around 4 hours to set, or place in the freezer if you want it to set quicker.

Once the frosting has set, either spoon it onto the cupcakes or use a piping bag and nozzle to pipe it on top. Store the cakes in an airtight container in the fridge for upto 3 days, or freezer for upto 2 months.

Love, Mrs H xx

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