Looking for an over the top cupcake? Well, you found it! This Chocolate Mint Freakshake Cupcake is just ridiculous in the best way possible.
The cupcake is made up of chocolate mint, topped with chocolate ganache and sprinkled with some mint candy, but there is more. Then, he places a huge amount of chocolate frosting and tops the whole thing off with a mini chocolate mint donut.
You really have to watch the video to see how incredible this cupcake is.
429g (3 1/2 cups) all-purpose flour
265g (1 /14 cup) caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 drops americolour leaf green
2 drops americolour sky blue (if you want an extra minty colour)
1 tsp peppermint essence
250g (1 1/2 cups) mini choc chips
Pink fairy floss / Cotton Candy (see notes)
12 mint choc ball candies
400ml chocolate sauce
Crushed mint candy (I used Lifesavers)
500g softened unsalted butter (room temperature)
1020g soft icing sugar mixture (sifted after it’s weighed)
2 tbsp milk (room temperature, optional: see notes)
1 tsp vanilla extract
100g dark or milk cooking chocolate (make sure it’s not hot, warm is ok)
100g unsweetened cocoa powder
Preheat your fan foced oven to 160C (320F). Line a cupcake tin with white cupcake liners. Spray a donut baking tray with oil spray and wipe down with a paper kitchen towel to spread oil evenly.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, blue food gel, green food gel and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add choc baking chips and fold into batter.
Transfer some batter into a piping bag or a zip lock bag. Putting the bag into a cup while you fill it up with batter will make this an easier process. Cut a big enough hole at he end of the bag so that the choc chips and batter can come out easily.
Pipe batter into donut baking trays filling them up half way. Give the tray a gentle tap and set aside.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake cupcakes and donuts in the oven together. Bake the donuts for 10 min and bake the cupcakes for 20-25 min or until a toothpick inserted comes out clean (see notes below). Allow them to cool completely on a wire cooling rack before frosting.
To get cake donuts out of the donut tray place a wire cooling wrack on top of the donut tray. Using two tea towels flip the tray over and gently tap the donut tray directly onto the wire wrack keeping them together. This will allow the donuts to come out easily and without ripping. It’s best to do this as soon as they come out of the oven to stop them from cooking any further as the baking tray cools.
To finish off the cupcakes, dip the top of each cupcake into chocolate sauce letting any excess sauce drip off. Hold the cupcake on its side and sprinkle the top with crushed mint candy. Place in the fridge for 5-10 min to allow the choc sauce to set
Fit the end of a piping bag with a large round tip and frost your cupcakes in a donut swirl as demonstrated in the video.
Place a cake donut on top and drizzle frosting with choc sauce allowing it to drip of the side of the cupcakes. Carefully drizzle some choc sauce on top of the donut as well.
To finish off your cupcakes place a dollop of fairy floss on one side, a choc mint candy ball in the centre and two straws on the other side. I found the best way to put the straws into the frosting is to twist as you slide them into the cake to prevent from wrecking the frosting.
Source: The Scran Line