My mom’s favorite chocolate was After Eight, I believe it’s English. She would ask my cousin who lives in London to please bring boxes and boxes and boxes and boxes of them as she would eat a box like in 3 days. She loved how the mint and the chocolate blended in her mouth and left that breezy feeling. Since my cousin did not travel very often to visit, I gave myself the task to learn how to make something to replace her sweet, minty tooth. I tried a lot of recipes, and the winner was a simple but magnificent Mint Chocolate Cupcake.

When we had it for the first time, we fell in love and ever since I make it at least twice a year. On days like today, #ChocolateMintDay and whenever I have a little bit of spear time in my hands.

Let’s get to work!

Preheat oven to 160C. Place 18 paper cases into muffin tins. In a bowl sieve flour, baking powder and cocoa. Beat butter and sugar together in another bowl. Add eggs one at a time and beat together. Add flour mixture gradually. Stir in the mint essence and choc chips. Spoon mixture into cases and bake for about 25 mins.

To make icing, beat icing sugar and butter in a bowl stir in the mint essence, and just enough food colour to turn the icing mint green. Ice the cooled cupcakes and decorate with chocolate chips or sprinkles.