mint slice cupcakes

mint-slice-6mint-slice-10mint-slice-7Happy Australia Day! 🐨

Always feels incongruous to be celebrating a day that should be full of summer sunshine, barbecues, beaches and beer with one that is frosty, dark and foggy. The heating is on and I am huddled in a blanket as I type this but I’m thinking summery thoughts! mint-slice-3It’s very rare – in fact I don’t think it’s ever happened – that I actually bake something Australian-themed in time for the 26th January, but this year I was determined. mint-slice-4There’s a strange quirk of my life in that my favourite Australian biscuit – the Arnotts’ Mint Slice – happens to be stocked in the International Food section of the Tesco of my boyfriend’s home town. So, whilst I was there over New Years’ I might have picked up a couple more packets…mint-slice-9Inspired by the amazing Mint Slice cake by one of the first baking bloggers I ever found, I decided the perfect ‘Straya Day bake would be Mint Slice cupcakes.

The original biccies consist of a chocolate biscuit layer, topped with a mint fondant, which is coated in dark chocolate. I did consider putting a biscuit base at the bottom of each cupcake but couldn’t be bothered in the end; that may be something to experiment with next year! The biscuit part has been replaced by a rich chocolate cake; the fondant with a peppermint buttercream, and the chocolate coating turned into a dark chocolate ganache.mint-slice-5Even if you’d never set eyes on a Mint Slice before reading this post, any fans of mint and chocolate will love this recipe.

PS. I have my Grandma to thank for the awesome tea towel – she’d never let me forget my roots 😉

Mint Slice Cupcakes

The chocolate cupcake recipe is from Sally’s Baking Addiction.

Ingredients

Cupcakes:
  • 115g soft, unsalted butter
  • 60g dark chocolate, chopped into small pieces
  • 42g cocoa powder
  • 95g plain flour
  • ½ tsp bicarb. soda
  • ¾ tsp baking powder
  • ¼ tsp fine salt
  • 2 eggs {room temp.}
  • 100g caster sugar
  • 50g soft, light brown sugar
  • 1 tsp vanilla extract
  • 120ml milk, mixed with 2 tsp lemon juice
Mint buttercream:
  • 100g soft, unsalted butter
  • 375g icing sugar
  • 2 tbsp milk
  • 2 tsp peppermint extract
  • 1 tsp hot water
Dark chocolate ganache:
  • 140g dark chocolate
  • 140ml double cream

Method

Preheat your oven to 160*C {fan-forced}.

Melt the butter and chopped up chocolate in the microwave in short bursts of 30 seconds, or over a pan of simmering water. Set aside to cool.

In a smallish mixing bowl, whisk or sieve together the cocoa powder, flour, bicarb. soda and baking powder.

In a larger mixing bowl, beat together the eggs, sugars and vanilla. Add the cooled chocolate and butter mixture and whisk.

Add half of the dry ingredients, fold through, then half of the milk mixture and fold again. Repeat until everything’s been added, and stir until just combined.

Divide between 12 cupcake cases and bake for 18 minutes, until a skewer inserted into the middle comes out clean. Set aside to cool.


Beat together the butter and sieved icing sugar, along with the milk and peppermint extract for around 5 minutes until pale and fluffy.

Add a little water if it’s too thick.

Transfer into a piping bag and pipe flat rounds on top of each cupcake.

Fill a mug with just-boiled water and dip a palette knife into it to heat up. Use the hot knife to smooth out the piping into a rounded dome on top of each cake.

Chill the cupcakes in the fridge for a couple of hours so that the buttercream sets.


Heat up the cream until hot, but not boiling and pour over the chopped dark chocolate. Cover and leave for a few minutes.

Stir until smooth and glossy.

Pick up each cupcake by the case, and dunk upside-down in the chocolate, making sure to cover all of the buttercream.

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