Chocolate mint cakes with choc mint frosting
These Chocolate Mint Cakes combine the richness of dark chocolate with the freshness of spearmint, topped with a creamy chocolate mint frosting. A delightful treat for any occasion, they're sure to please chocolate lovers.
Cook time 40 min
Prep time 20 min
Ingredients:
1 tbsp spearmint1 cup dark chocolate
1/2 cup butter
1 cup brown sugar
1 egg white
1 cup self-raising flour
1/3 cup almonds
2 tbsp dry cocoa powder
2 tbsp sugar
1 cup heavy whipping cream
Indulge in the delightful fusion of rich dark chocolate and refreshing spearmint with this Chocolate Mint Cakes recipe. Topped with a luscious chocolate mint frosting, these cakes are perfect for any occasion and promise to tantalize your taste buds.
Instructions:
- Spearmint: Finely chop the spearmint and set it aside.
- Almonds: Roughly chop the almonds and set them aside.
- Dark Chocolate: Chop the dark chocolate into small pieces.
- In a heatproof bowl, combine the dark chocolate pieces and butter. Melt them together using a double boiler or microwave in 20-second intervals, stirring until fully melted and smooth.
- In a large mixing bowl, sift together the self-raising flour and cocoa powder. Stir in the chopped almonds.
- In another bowl, beat the egg white until frothy, then add the brown sugar and mix until well combined. Stir in the chopped spearmint.
- Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring continuously.
- Slowly fold in the dry ingredient mixture until well combined and smooth.
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Fill each liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a chilled bowl, whip the heavy whipping cream until it starts to thicken.
- Gradually add the 2 tbsp of sugar and continue to whip until soft peaks form.
- Fold in any remaining chopped spearmint (optional).
- Once the cakes are completely cooled, use a piping bag or a spatula to frost each cake with the choc mint cream.
- For an added touch, garnish each cake with a piece of dark chocolate or a mint leaf.
- Serve these delicious chocolate mint cakes at room temperature and enjoy the refreshing mint and rich chocolate combination!
With these helpful tips and a carefully followed recipe, your Chocolate Mint Cakes with Chocolate Mint Frosting are sure to be a hit. Enjoy the harmonious blend of chocolate and mint, and share these delightful treats with friends and family!
Chocolate mint cakes with choc mint frosting FAQ:
Bake the chocolate mint cakes at 350°F (175°C) for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
You can substitute the dark chocolate with semi-sweet chocolate for a sweeter flavor or use unsweetened cocoa powder instead of dry cocoa powder. Ensure any substitutes maintain similar textures.
Use a standard muffin tin for this recipe, which typically accommodates 12 cupcakes. Each liner should be filled about 2/3 full with batter.
The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Also, they should spring back lightly when touched.
Cooking Tips:
- Ensure the butter is at room temperature for easy mixing.
- Use high-quality dark chocolate for a more intense flavor.
- Chop the spearmint finely to distribute its flavor evenly in the batter.
- Sift the self-raising flour and cocoa powder to prevent lumps.
- Toast the almonds slightly before adding them to enhance their nutty flavor.
- Allow the cakes to cool completely before frosting to avoid melting the frosting.
- Refrigerate the frosted cakes for a while to let the frosting set properly.
Nutrition Facts
10 ServingsCalories 350kcal
Protein 6g
Carbohydrates 50g
Fiber 4.58g
Sugar 33g
Fat 30g
More recipes
Chocolate cake with ganache icing
An easy melt-and-mix chocolate cake with dark chocolate ganache.
27 Jan 2026Peach oatmeal protein smoothie
A creamy peach oatmeal protein smoothie, perfect for breakfast or post-workout.
20 Dec 2025Blueberry-infused egg white oatmeal
Enjoy protein-packed blueberry-infused egg white oatmeal for breakfast.
16 Feb 2026