Minty fresh.

Carly and I had wanted to make Mint Chocolate Chip Cupcakes for a very long time. My boyfriend isn't a fan of mint chocolate flavour so it had been put off for ages. We adapted a few recipes that we already had to create our own little masterpieces and boy were they delish!



Mint Chocolate Chip Cupcakes
This recipe is essentially just a vegan chocolate cake recipe, with added chocolate chips, peppermint essence and put into cupcake cases!

1 and 1/2 cups plain flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
1 teaspoon peppermint essence
1/2 cup chocolate chips



Preheat oven (not actually sure of heat, maybe around 160-180 C).
Mix all the dry ingredients.
Add 3/4 of the chocolate chips and mix.
Add all wet ingredients.
Divide mixture into 12 standard cupcake cases.
Sprinkle each one with the left over chocolate chips.
Bake until they look done? Haha. Not sure of the actual length of time. We just wing it.



We used our Cream Cheese Frosting recipe for the icing and added 1-2 teaspoons of peppermint essence and some green food colouring. Topped it off with some chopped up Cadbury Mint Bubbly. Yum!

These are Carly's favourites so far and are definitely right up there for me. I think I still want to perfect the recipe though, I wasn't completely sold on the vegan chocolate cake adaptation but they were still amazing and looked super cute!