Choc-mint candy cane cupcakes recipe

Choc-mint candy cane cupcakes recipe




  • 50g butter, softened
  • 1 and a half cups white sugar
  • 1 1/3 cups self-raising flour
  • 1 cup milk
  • 3/4 cup cocoa, or powdered cooking chocolate
  • 2 eggs
  • 3/4 tsp vanilla essence


  • 1 egg
  • 1 and a half cups pure icing sugar
  • half a tsp peppermint essence


Preheat oven to 180C. Lay out cupcake papers. If you are using conventional cupcake papers, place in cupcake tins/muffin tins.

In a mixing bowl, combine the butter and sugar and beat well.

Cream butter and sugar in mixer. Add eggs one by one and then vanilla essence – mix well.

Sift flour and cocoa in separate bowl.

Add half of the flour and half of the milk to the butter/sugar mixture, mix thoroughly. Add the other half.

Mix until well combined and is light and fluffy/mousse like.

Fill 3/4 of the way up the cupcake paper.

Bake for 15-20 mins, test with skewer.

To make the icing, beat one egg white until you have soft peaks.

Add 1 and a half  cups pure icing sugar and 1/2 tsp peppermint essence and mix until smooth and glossy.

Spoon onto the cupcakes and stab with your candy cane!


  • Don’t add the candy canes until you are ready to eat the cupcakes. If you add them and then refrigerate them or leave for a while as the candy canes will go ikky with moisture.
  • I take a regular chocolate cupcake, top it with minty royal icing and put a candy cane in it! It’s a little luxurious, refreshing, and hey – it’s chocolate!
  • These look really great and festive on a platter en masse very Christmassy.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.


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