COOKIES on the DR. OETKER website

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Mint Chocolate Chip Cupcakes

These delicious cupcakes are flavoured with Peppermint Extract and finished with colourful Polka Dot Sprinkles!

10 cupcakes

Easy to make 20 Minutes

Ingredients

Ingredients

for the recipe Mint Chocolate Chip Cupcakes

For the Cupcakes:

115 g margarine , softened
115 g light brown sugar
2 medium eggs , beaten
100 g plain flour
15 g cocoa powder
1 ½ tsp baking powder
2 ½ ml Queen Madagascan Vanilla Extract (0.5 tsp)
50 g milk chocolate chips

For the Icing:

100 g unsalted butter
165 g icing sugar
25 g cocoa powder
3 ¾ ml Queen Natural Peppermint Flavouring Extract
Dr. Oetker Polka Dots

Preparation

Preparation

1

Preheat the oven to 190°C (170°C Fan). Line 10 cup cake tins with brown Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the Vanilla Extract.

2

Gradually whisk in the eggs, then sift the flour, cocoa and Baking Powder on top. Add the Chocolate Chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.

3

Spoon into the Cupcake Cases and bake on the middle shelf of the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

4

For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add Peppermint Extract to taste.

5

Transfer to a piping bag fitted with a 1cm star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Polka Dots before serving.