Mini cupcakes, dark and minty, the perfect after dinner mint experience.


  • 1.5 cups self-raising flour

  • .5 cup cocoa powder (preferably dark dutch processed)

  • .75 cup caster sugar

  • .75 cup milk

  • 60g dark chocolate melted

  • 125g butter melted, cooled

  • 2 large eggs beaten

  • 1 teaspoon pure vanilla essence

  • 2 Peppermint crisp bars chopped

  • Peppermint Ganache

  • .5 cup cream

  • 200g (7oz) dark eating chocolate chopped

  • 2 drops of peppermint essence or oil


  • 1.

    Preheat oven to 180°C. Line a 24 cup mini muffin pan with paper cases.

  • 2.

    Combine sifted flour and cocoa with the caster sugar in a bowl. Make a well in the centre.

  • 3.

    Add milk, butter, chocolate, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

  • 4.

    Divide mixture into the paper cases. Bake for 15 to 20 minutes, or until a skewer inserted into the centre comes out clean, careful not to overbake. Stand in pan for 5 minutes, and then transfer to a wire rack to cool.

  • 5.

    Peppermint Ganache

  • 6.

    Bring cream to the boil in a small saucepan, remove from heat, add chocolate, stir until smooth & add essence.

  • 7.

    Dip the top of cooled cakes, one by one into the ganache. Sprinkle with chopped Peppermint crisp bar.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 302kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 36g
  • Sugar 21g
  • Sodium 28mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*the ganache will lose it's gloss once set, if you are not serving the cakes within an hour but want "gloss" a teaspoon of corn syrup stirred in after the chocolate has melted into the cream will preserve the gloss.

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