A little bit of cool, a little bit of sweet and a whole mouthful of indulgence.


  • 115 g (4 oz) baking margarine, softened
  • 115 g (4 oz) light brown sugar
  • 2.5 ml (½ tsp) 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) white chocolate chips
  • 150 g (5 oz) icing sugar
  • 5 ml (1tsp) peppermint essence
  • Chocolate strands 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.
  2. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
  3. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder.
  4. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the mixture.
  5. 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.
  6. For the icing, sift the icing sugar into a mixing bowl and add the peppermint essence and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.
  7. Spread the icing thickly over each cup cake and sprinkle with chocolate strands before the icing begins to set.
  8. Allow the icing to set for a few minutes before serving.

Recipe courtesy of Dr. Oetker