Step-by-step method

At a glance

You're making decadent chocolate-mint cupcakes inspired by After Eight candies, featuring a rich chocolate base with mint pieces baked in, then topped with a silky chocolate ganache. The baking itself is quick (15–20 minutes), but you'll want to factor in cooling time and making the ganache, which requires a bit of patience as it sets to the right consistency for piping.

1/10

Preheat the oven

Preheat the oven to 180°C. Prepare a muffin tin and line it with paper cupcake cases.
2/10

Melt the butter with cocoa and coffee

Put the butter, cocoa and a cup of coffee into a small saucepan and heat over medium heat. Keep stirring until the butter melts and everything comes together into a smooth mixture. Take off the heat and set aside.

For this step
0/3

250 gram
Unsalted Butter

40 gram
Cocoa

10 gram
Ground coffee
3/10

Mix the dry ingredients

In a large mixing bowl, combine the flour, sugar and baking soda. Once well mixed, add the butter mixture and stir until smooth, making sure everything is thoroughly combined.

For this step
0/3

200 gram
Medium-Fine Wheat Flour

300 gram
Powdered Sugar

12 gram
Baking soda

4/10

Add the rest of the ingredients

Finally, add the eggs and sour cream, along with grated chocolate and larger pieces of After Eight, plus torn mint leaves. Mix once more until you have a smooth batter.

For this step
0/5

2 piece
Chicken Eggs

100 gram
Sour Cream 15%

100 gram
85% Dark Chocolate

40 gram
50% Dark Chocolate

30 gram
Fresh Mint
5/10

Bake

Pour the batter into the prepared tin and bake for about 15 to 20 minutes. Test with a skewer to check they're done.
6/10

Let them cool

Leave the finished cupcakes to cool while you prepare a wonderful chocolate cream – ganache. It's simple to make and utterly delicious!
7/10

Heat the cream

Pour the cream into a saucepan and place over heat. Bring to the boil, stirring occasionally so it doesn't catch on the bottom.

For this step
0/1

500 milliliter
Whipping Cream 33%
8/10

Stir in the chocolate

Once it's come to the boil, remove the pan from the heat and add the finely chopped chocolate and After Eight to the cream. Leave to stand undisturbed for 5 minutes, then whisk by hand into a smooth, glossy chocolate mixture.

For this step
0/2

400 gram
85% Dark Chocolate

50 gram
50% Dark Chocolate
9/10

Let it set

Now just stir occasionally until completely cooled. As it cools, the cream will thicken; towards the end you can pop it in the fridge to make it easier to work with.
10/10

Decorate

Once cooled, spoon the finished chocolate cream into a piping bag and pipe it onto the cooled, ready cupcakes.

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Chocolate Mint Cupcakes – After Eight

Name: Irresistible After Eight Mint Cupcakes
Prep time: 17 min
Cook time: 34 min
Total time: 103 min
Yield: 12
Cuisine: British
Ingredients: 100 gram Sour Cream 15%; 200 gram Medium-Fine Wheat Flour; 500 gram 85% Dark Chocolate; 90 gram 50% Dark Chocolate; 30 gram Fresh Mint; 40 gram Cocoa; 250 gram Unsalted Butter; 10 gram Ground coffee; 300 gram Powdered Sugar; 12 gram Baking soda; 2 piece Chicken Eggs; 500 milliliter Whipping Cream 33%

bohynekuchyne

Prep 17 min Cook 34 min

Plus 35 min of resting (not counted in active time)

12 Ingredients

10 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Muffin tin

Paper baking case

PME Dinosaur Cupcake Party Set

PME Easter Cupcake Case Set: Bunnies

Skewer optional

Whisk

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 17 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 20 × 20 cm · 100 pcs per pack

What's in it?

773 kcal

Calories

65 g

Carbohydrates

55 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

We calculate the values from open food composition data: USDA FoodData Central (opens in a new tab), Matvaretabellen (Mattilsynet) (opens in a new tab) under NLOD 2.0 (opens in a new tab), Fineli (THL) (opens in a new tab) under CC BY 4.0 (opens in a new tab)

About this recipe

During my stay in London I fell in love with After Eight – those chocolate mints with a minty filling. When I was putting together recipes for our chocolate Christmas week, I really wanted to try cupcakes with a chocolate-mint flavour. The experiment turned out brilliantly – I decorated them with pieces of After Eight, and out of the whole chocolate lineup, everyone loved these the most.

Vegetarian Desserts Christmas Indulgent treats

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Step-by-step method

At a glance

Preheat the oven

Melt the butter with cocoa and coffee

For this step

Mix the dry ingredients

For this step

Add the rest of the ingredients

For this step

Bake

Let them cool

Heat the cream

For this step

Stir in the chocolate

For this step

Let it set

Decorate

How it went

Nobody has tried this recipe yet

Chocolate Mint Cupcakes – After Eight

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

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