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Mint Choc Pots

This recipe makes 6 cup cakes

You will need: Mason Cash Cane Mixing Bowl & Mason Cash Set of 6 Plant Pot Cases


For the chocolate cupcakes

  • 75g (2.5oz) unsalted butter, softened
  • 75g (2.5oz) caster sugar
  • ¼ teaspoon peppermint extract
  • 2 medium eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 85g (3oz) self-raising flour
  • 12g (0.5oz) cocoa powder
    • For the topping

      • 10 chocolate biscuits of your choice
      • 6 sprigs of fresh mint

Step 1

Preheat oven to 180°C (160°C fan) mark 4. To make the cakes, put butter, peppermint extract and caster sugar into a Mason Cash Mixing Bowl. Crack in the eggs and add the vanilla extract. Sift over flour, cocoa powder and a pinch of salt.

Step 2

Beat ingredients together using an electric hand whisk, then divide mixture into Mason Cash Plant Pot Cases. Bake for 15-20 minutes until they are firm and a skewer inserted into the cake is removed clean.

Step 3

Whilst the cakes are cooling, crumble the biscuits until they are a fine powder and when the cakes are cooled, sprinkle on top of the cupcakes until they are fully covered. When done, add mint sprigs for decoration and enjoy!