A twist on the original and classic chocolate chip cupcakes.


  • 115 g (4 oz) baking margarine, softened
  • 115 g (4 oz) light brown sugar
  • 2.5 ml (½ tsp) dr oetker vanilla extract
  • 2 medium eggs, beaten
  • 100 g (3½ oz) plain flour
  • 15 g (½ oz) cocoa powder
  • 7.5 ml (1½ tsp) baking powder
  • 50 g (2 oz) dr. oetker milk chocolate chips
  • 100 g (3½ oz) unsalted butter, softened
  • 165 g (5½ oz) icing sugar
  • 25 g (1 oz) cocoa powder
  • 3/4-1 tsp Dr Oetker peppermint extract
  • dr. oetker polka dots to decorate


  1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
  2. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the mixture.
  3. Spoon into the cake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
  4. For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add peppermint extract to taste.
  5. Transfer to a piping bag fitted with a 1cm (½ inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with polka dots before serving.

This recipe is courtesy of Dr. Oetker