Double Chocolate & Mint Chocolate Cupcakes

I’m going to let you in on a secret. I have the recipe for the best chocolate cupcakes in the world. No really. THE best. Moist, chocolatey and works every time.

This time I made two versions: a regular chocolate cupcake with chocolate frosting and a mint chocolate version with mint frosting. I simply made the default batter and divided in two. Then added 1/2 tbsp of vanilla extract to the regular batter and 1/2 tbsp of peppermint extract to the mint chocolate batter.

These were for a fundraising effort for a colleague and unfortunately didn’t survive the train ride in top form (I iced and decorated them once I got into the office). So please excuse the paper cups starting to come away. I’ll have to be more careful with them in the future.

Makes 12-18, depending on the size of your cups

1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1 cup brown sugar
1 cup water
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract (or if making all Mint Chocolate, 1 tbsp peppermint extract)

1. Preheat to 350F/180C/Gas Mark 4.
2. Sift together the flour, cocoa powder, salt and baking soda.
3. In another bowl, combine the brown sugar, water, apple cider vinegar and extract.
4. In small batches, add the wet mixture to the dry ingredients and mix until just combined.
5. Fill your cups 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Chocolate (& Mint) Frosting

3/4 cup vegan margarine
3-4 cups powdered sugar
1/4 cup cocoa powder (for chocolate frosting only)
Splash of vanilla extract (for chocolate frosting only)
1 tbsp peppermint extract (for mint frosting only)
1-2 tsp green food colouring (optional, for mint frosting only)

1. Cream the margarine.
2. Sift in the powdered sugar.
3. Sift in the cocoa powder (if using).
4. Add the appropriate extract.
5. Add the green food colouring (if using).
6. If you find your frosting too thick, add a small splash of soy milk. If it’s too thin, add more powdered sugar.

For the leaves, I used pre-made green-coloured sugarpaste and used a pretty leaf cutter (pretend they’re mint leaves!).

Frosting Decorating Tips

These are the tips I used for decorating the cupcakes (flower tip for Double Chocolate, round for Mint Chocolate):