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Chocolate & Peppermint Cupcakes on a wire rack, swirled with peppermint buttercream next to a bottle of Nielsen Massey Peppermint Extract
45Total Time
25Prep Time
20Bake Time

Chocolate & Peppermint Cupcakes

Quick and easy

3 Reviews

About the bake

These delicate cupcakes contain peppermint syrup made with Nielsen-Massey peppermint extract, perfect for special occasions.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two 12 whole cupcake tins with cupcake cases.

  2. Step 2:

    Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract.

  3. Step 3:

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

  4. Step 4:

    To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of peppermint extract.

  5. Step 5:

    Add the remaining flour, cocoa and milk to the butter and sugar mixture.

  6. Step 6:

    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.

  7. Step 7:

    Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

  8. Step 8:

    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.


  • For the Cupcakes

    • 200g Unsalted butter (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Nielsen-massey chocolate extract
    • 4 Medium free range eggs (beaten)
    • 150g Self raising white flour
    • 50g Cocoa powder
    • 2 tbsp Whole milk
  • For the Peppermint Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Water
    • 1 tsp Peppermint extract
  • For the Buttercream

    • 200g Cream cheese
    • 100g Unsalted butter (softened)
    • 600g Silver Spoon Icing Sugar
    • 1 tsp Nielsen-massey peppermint extract


  • 2x 12 hole cupcake tins
  • 24 cupcake cases
  • Wire cooling rack
  • Piping bag
  • Star nozzle

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