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Choc Mint Cream Cupcakes

The Scran Line

A dessert that will leave you feeling deliciously refreshed.



  • 50 grams cocoa powder
  • 175 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 grams unsalted butter, softened
  • 175 milliliters milk
  • 300 grams dark chocolate (melted)
  • Peppermint candy (crushed)
  • Peppermint Cream Filling
  • 2 tablespoons unsalted butter (room temp)
  • 300 grams icing sugar
  • 1 teaspoon peppermint essence
  • 1-2 tablespoons milk (depending on the consistency you want)
  • Frosting
  • Fluffy Vanilla Buttercream Frosting
  • 1/2 teaspoon peppermint essence
  • 3 drops green food dye (gel)

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add milk and eggs in a jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. While your cupcakes are baking and cooling prepare your peppermint cream filling by combining all ingredients in a mixing bowl until well combined. Place in a zip lock bag or squeeze bottle. Set aside.
  7. Prepare your buttercream frosting by adding it to a large mixing bowl along with the green food dye and peppermint essence. Mix until well combined.
  8. Core the center of your cupcakes and fill with peppermint cream filling. Fit the end of a piping bag with a Wilton 6B tip and frost in a swirl as demonstrated in the video. Drizzle with melted dark choc and place crushed peppermint candy on top.