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!


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)


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.

DSC_0827 DSC_0828

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

DSC_0829 DSC_0847

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.


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.


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.



  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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