Mint Chocolate Chip Cupcakes from Ms Cupcake

I am a bit ashamed of my interest in this recipe.  I absolutely, positively love the frosting.  I could eat this mint chocolate chip frosting with a spoon!

Ms Cupcake is my local bakery in Brixton.  It’s hard to find cakes in Brixton (it’s an eclectic area, but not a necessarily cake-friendly one!), and I fully admit that I buy their amazing mint chocolate chip cupcakes for the frosting.  So when I realised that they were releasing a cookbook of their popular cupcakes, cookies and other treats, I was unbelievably excited!

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If you’re not familiar with Ms Cupcake, you might not know that they only make vegan cupcakes.  If you’re a a fan of vegan treats, then I’m sure you’d be very interested in this cookbook (because delicious vegan cupcakes are hard to find), but I’d even recommend this if you’re not a vegan baker, simply because the flavours are incredibly rich and delicious – and let’s be honest: we should probably all work on cutting down on dairy.  Accordingly, when I baked, I took the lazy substitution (I used regular butter rather than non-dairy margarine.)  Some of the ingredients may be difficult to find for those who aren’t experienced vegan bakers, but there are some lovely recipes – definitely worth the ingredient hunt!

Mint Chocolate Chip Cupcakes (from Ms Cupcake)

Ingredients:

200ml milk (or soya milk, if vegan)

20ml cider vinegar

200g caster sugar

80ml rapeseed oil or canola oil

1 tablespoon vanilla extract

1/2 teaspoon mint extract

170g self raising flour

30g cocoa powder

1/4 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

DSC_0824Combine milk and cider vinegar.  Allow to sit for about ten minutes (milk will start to curdle.)

DSC_0825Mix together sugar and rapeseed oil.  Mix in vanilla and mix extracts, as well as milk.  Sift in dry ingredients.

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Line muffin tins with cupcake liners.  Fill about 3/4 of the tin.  Bake at 180C for about ten minutes (or until you can put a fork in it and come up clean) – allow to cool overnight

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Ingredients (frosting):

75g unsalted butter (or dairy-free margarine if vegan)

75g vegetable shortening

750g icing sugar

60ml milk (if vegan, soya milk)

1 tablespoon vanilla extract

1 teaspoon mint extract

A couple drops of green gel food colouring (not liquid.  Gel.)

DSC_0833Cream together shortening and unsalted butter.  Gradually mix in icing sugar and milk, as well as vanilla extract, mint extract and green food colouring.

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Pipe onto the cupcakes.  And if there’s any left over…..

DSC_0849Pipe and eat.  This icing is so good!  I added little chocolate chips on the top (as Ms Cupcake does) to decorate.

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So delicious – the book would be worth it for these cupcakes alone!

I was given a free copy of this book to review, but all opinions are my own.

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2 comments

  1. Mmmm Nick these cupcakes look gorgeous, love the chocolate chips

  2. […] but she wanted to make gourmet, delectable vegan food which would draw in non-vegans (and as a fan of hers, I can admit she has achieved.)  She also spoke approvingly of the move of many non vegans towards […]

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