Witches Brew Cupcakes

by Sam Bilton on October 26, 2014 No comments

I have a vague memory of eating a chocolate mint flavoured ice lolly in a rather disgusting shade of bogey green as a child. Despite it’s gruesome appearance I rather enjoyed it. This is my homage to this long forgotten iced treat.

Witches brew cupcakes 1 LR

Makes 12


  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 large eggs
  • 150g self raising flour, sieved
  • 3 tbsp buttermilk or natural yoghurt
  • 1 tsp peppermint extract
  • ⅛ tsp green food colouring (I use a paste rather than a liquid)
  • 100g dark chocolate chips


  1. Preheat the oven to 180℃. Line a muffin tin with 12 paper cases.
  2. Cream the butter and sugar together then add the eggs one at a time beating thoroughly after each addition.
  3. Gradually fold in the flour followed by the buttermilk then the peppermint extract and food colouring.
  4. Fold in the chocolate chips then spoon into the muffin cases. Bake for 15 – 20 minutes until golden on top and springy to the touch. Cool on a wire rack before icing.

Witches brew cupcakes 2 LR


  • 50g dark chocolate
  • 100g soft butter
  • 200g icing sugar, sieved
  • 1 – 2 tbsp very hot water
  • A few drops of peppermint extract (optional)
  • Edible glitter to decorate


  1. Melt the chocolate in a heat proof bowl over a barely simmering pan of water.
  2. Cream the butter and sugar together. I prefer to use a food processor to do this. Add the melted chocolate then mix again. If the icing appears too stiff then add a little of the hot water. Refrigerate for up to an hour until firm but pliable enough to pipe then decorate the cooled cupcakes.
Sam BiltonWitches Brew Cupcakes

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