Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Nielsen-Massey Chocolate and Peppermint Cupcake

Party Food
Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes


Ingredients for the cupcakes:

  • 200g Stork tub, softened 
  • 100g Golden caster sugar 
  • 100g Light brown sugar
  • 1tsp Nielsen-Massey Peppermint Extract 
  • 4 Medium eggs, lightly beaten
  • 150g Self-raising flour 
  • 50g 100% cocoa
  • 2tbsp Whole milk 

Ingredients for the peppermint chocolate buttercream frosting:


  • 200g Cream cheese
  • 100g Unsalted butter, softened
  • 600g Golden icing sugar 
  • 1tsp Nielsen-Massey Peppermint Extract

- Electric mixer OR Mixing bowl - Whisk - Piping bag OR Ice-cream scoop - Cupcake cases




  • Preheat the oven to 180C, fan 160C, gas mark 4. 
  • Using either an electric mixer or mixing bowl and whisk, beat the Stork and sugars together until pale and fluffy, then whisk in the chocolate extract. 
  • Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling - Once combined, add the remaining flour, cocoa and milk. 
  • Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. 
  • Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one - Once completely cooled, remove from the tins. 
  • To ice, put the cream cheese, butter, peppermint extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy - Place in a piping bag and ice accordingly.


Peppermint syrup recipe:

  • Place 50g golden caster sugar in a pan with 4tbsp of water. 
  • Simmer for a few minutes until dissolved, then take off the heat and set aside to cool.
  • Once cool stir in 1tsp Nielsen-Massey Peppermint Extract.