Chocolate Mint Aero Cupcakes

Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!

Chocolate Mint Aero Cupcakes – Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!

One of my most popular recipes last year was my Mint Aero Cake.

Its got two delicious layers of chocolate sponge, but the real star of the recipe is the buttercream.

Oh that buttercream! It’s made with real bars of Mint Aero Chocolate all blended down into a creamy, chocolatey, minty buttercream. It’s a really easy, but really effective recipe for a delicious chocolatey treat!

It was such a nice recipe I thought it deserved to be made into cupcakes!

Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!

These chocolate Mint Aero cupcakes are made using a very simple chocolate sponge recipe. I thought about flavouring the sponge with more peppermint, but decided against it. If you’re a real mint fan you could always add in a couple of drops of peppermint extract to make them extra minty. Do let me know how the cakes turn out if you do add in some peppermint.

Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!

The buttercream can be made by throwing all your ingredients into a food processor and whizzing it up until everything is creamy and combined. It works surprisingly well to make flavoured butter creams. I’ve also used it for this fudge cake where the buttercream is made with real fudge – delicious!

You can also make it the more traditional way by creaming together the butter and icing sugar and mixing in crushed Mint Aero if you don’t have a food processor.

Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!

I’ve smothered the cupcakes in the buttercream. There’s a very generous amount on each cake! More is more with this buttercream!

To finish the cakes off I rolled them in crushed Mint Aero,and topped them with Mint Aero Bubbles. If you prefer you could use squares of Mint Aero – both would be delicious!

Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero! Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!

I really love this recipe, and I hope you do too!

Jennie xx

notes//

– Don’t attempt to pipe the buttercream with a star tipped nozzle, the chunks of mint aero in the buttercream will block the nozzle. I learnt this the hard way!

– If you choose to make your buttercream in the food processor you’ll need to make sure you keep scraping down the sides as otherwise you’ll find yourself left with lumps of butter that haven’t properly combined.

– The best way to roll your cupcakes in the crushed Mint Aero is to put all the crushed chocolate into a deep bowl, such as a cereal bowl, then hold the cupcakes by their paper case and dip them upside down in the chocolate. Gently roll them around until coated.

– As ever if you make my cakes please tag me on instagramtwitter or Facebook, or use the hashtag #scarletscorchdroppers! I love to see how you get on with my recipes.

 

Chocolate Mint Aero Cupcakes
 
Prep time
Cook time
Total time
 
Chocolate Mint Aero Cupcakes - Delicious chocolate cupcakes topped with a creamy Mint Aero buttercream and covered with crushed Mint Aero!
Author:
Recipe type: Cupcakes
Serves: 12
Ingredients
  • ---- for the cupcakes
  • 226g stork
  • 226g caster sugar
  • 2 teaspoons vanilla extract
  • 4 medium eggs
  • 226g self raising flour
  • 85g cocoa powder
  • 100ml milk
  • ---- for the buttercream
  • 300g unsalted butter, softened to room temperature
  • 200g icing sugar
  • 75g cocoa powder
  • 100g mint aero, broken into squares
  • ---- to decorate
  • 100g mint aero, crushed into small pieces
  • 1 bag of mint aero bubbles
Method
  1. Begin by baking your cupcakes.
  2. Preheat your oven to 180C / 160C fan / 350F. Line a muffin tin with 12 paper cupcake liners.
  3. In a large bowl cream together your stork, caster sugar and vanilla extract until pale and creamy.
  4. Add in 2 eggs and half the flour and beat to combine.
  5. Repeat with the remaining eggs and flour, and the cocoa powder and milk.
  6. Beat until your batter has just combined to a smooth consistency, then divide your batter evenly between the paper cases. Be careful not to overfill your cases, you're aiming for about two thirds full. Bake in the centre of the oven for about 15 minutes, or until the cakes feel firm and springy to the touch, and an inserted skewer comes out clean.
  7. Cool your cakes completely, then make your buttercream.
  8. Put your softened butter, icing sugar, cocoa powder, and Mint Aero into a food processor. Pulse the food processor until everything is creamy and combined. You will still have small lumps of chocolate in the buttercream - this is normal and what you're looking for to achieve a delicious minty taste! Make sure you scrape down the sides of the food processor regularly to ensure your ingredients are fully combined. Alternatively, crush your Mint Aero into small pieces and set aside. Cream together the remaining buttercream ingredients then stir through the crushed chocolate.
  9. Spread a generous layer of buttercream over the cupcakes, then roll them in the crushed Mint Aero. Top with Mint Aero Bubbles. ,

 

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