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After Eight cupcakes served
Decadent chocolate mint cupcakes featuring a liquid chocolate centre.

After Eight cupcakes

Author: Flavelo
Recipes Cakes and Desserts
The elegance of After Eight chocolate inspired this dessert. The cool freshness of mint breaks the deep flavour profile of the dark, cocoa sponge. The melted mint chocolate hiding inside the cupcake and the light cream on top make this cake truly special.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin: for the shape.
  • Paper cases: to hold the batter.
  • Whisk: for the cream.
  • Piping bag: for decoration.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C and line the muffin tin with paper cases. Mix the flour, cocoa powder, and baking powder.

Tip: It is worth sifting the cocoa powder as it tends to clump into hard lumps.
2 ✓

Beat the butter with the sugar until light and fluffy, then add the eggs, vanilla, and mint extract. Mix in the flour mixture and milk alternately.

Tip: Alternating additions helps maintain the emulsion and prevents overmixing the batter.
3 ✓

Fill the cases halfway with batter, press a piece of dark chocolate (or half an After Eight thin) into the centre of each, then cover with batter.

Tip: The batter will surround the chocolate during baking, forming a liquid core.
4 ✓

Bake for 20 minutes (test with a skewer). Allow to cool completely.

Tip: Do not decorate warm muffins, or the buttercream will melt off immediately!
5 ✓

For the frosting, whip the cold double cream. In another bowl, mix the cream cheese smooth with the icing sugar and a few drops of mint, then fold in the whipped cream.

Tip: Cream only whips into stiff peaks if it is ice cold, as the fat globules need to be solid to hold the air.
6 ✓

Decorate the tops of the cupcakes with the cream and a half After Eight thin.

Tip: Use a star nozzle piping bag for a professional look.

Recipe FAQ

Why did the chocolate sink to the bottom?
The batter might have been too runny, or the chocolate too heavy. Toss the chocolate pieces in a little flour before adding to the batter!

Ingredients

  • 200 g Plain flour
  • 150 g Sugar
  • 120 g Butter
  • 2 Eggs
  • 100 ml Milk
  • 10 g Baking powder
  • 30 g Cocoa powder
  • 100 g Dark chocolate
  • 5 ml Vanilla extract
  • 5 ml Mint extract
  • 200 ml Cold double cream
  • 100 g Icing sugar
  • 150 g Cream cheese
  • 6 After Eight chocolates