Chocolate, peppermint, and a touch of festive magic – these Christmas cupcakes have it all. Fluffy, rich chocolate bases are crowned with silky peppermint buttercream, then – for a playful twist – sprinkled with a few crushed Mint Tic Tacs to add a tiny pop of minty crunch. Perfect for gifting, sharing, or sneaking straight from the kitchen when no one’s looking, you won’t even miss the candy canes!
INGREDIENTS
For the cupcakes
- 200g butter, softened
- 1 cup (220g) caster sugar
- 3 Eggs
- 1 cup (150g) self-raising flour
- 1/2 cup (50g) dark cocoa powder
- 1/2 cup (125ml) milk
For the frosting
- 250g butter, softened
- 500g icing sugar mixture
- 2 tbsp milk
- 200g white chocolate, melted and cooled
- 1/2 tsp peppermint essence
- Crushed Tic Tac Two Fresh Mild Spearmint Sugar Free Mints (a bigger, bolder take on the classic) to decorate
INSTRUCTIONS
Preheat your oven to 180°C and line a 12-hole muffin pan (about 1/3 cup / 80ml each) with paper cases.
In a large bowl, beat the butter and caster sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually fold in the self-raising flour, cocoa powder, and milk, alternating between the two, until the batter is smooth and well combined. Spoon the batter evenly into the prepared paper cases.
Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
To make the peppermint buttercream, beat the softened butter until pale and creamy. Slowly add the icing sugar and milk, alternating between the two, until smooth. Mix in the melted white chocolate and peppermint essence until fully combined.
Transfer the buttercream to a piping bag fitted with a 2cm fluted nozzle and pipe over each cooled cupcake. Sprinkle with crushed Mint Tic Tacs for a festive, minty finish.