These mini mint chocolate chip cakes are the perfect blend of cool mint and sweet chocolate, baked into soft little sponges that feel instantly uplifting. Light, refreshing, and dotted with melty chocolate chips, they’re a fun twist on a classic flavour pairing and ideal for when you want something small, sweet, and a little bit different.

Soft, minty, and packed with chocolate throughout, they’re also wonderfully easy to make — perfect for parties, gifting, or simply treating yourself to a deliciously refreshing homemade bake. 

Mini mint chocolate chip cakes

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Cook Time 15 minutes mins

Course Cake

Servings 25 cakes

Equipment

• mini cake cases

Ingredients

  

• 40 g caster sugar
• 40 g margarine
• 40 g self-raising flour
• 1 tbsp cocoa powder
• 1 egg, lightly beaten
• 2 tbsp chocolate drops

For the peppermint icing

• 175 g icing sugar
• 1½ tbsp warm water
• 1 tsp peppermint essence
• couple drops of green colouring
• buttons and choc drops for decoration

Instructions

 

• Heat the oven to 180ºc/Gas 4. Arrange 25 small cake cases on a baking tray or in a mini 24 cake hole tin.
• Put the sugar and margarine in a bowl and mix.
• Sift in the flour, cocoa powder into the bowl.  Add the egg and stir all the ingredients together until creamy.  Add the chocolate drops and stir in.
• Using a teaspoon, spoon the mixture into the cases.  Bake in the oven for 12mins.  When ready, take them out of the oven to cool.
• In the meantime make the icing.  Sift the icing sugar into a bowl, add the warm water, peppermint essence and green food dye.
• Stir the icing until its smooth.  Use a teaspoon to spread a little icing onto each cake.  Decorate the cakes the buttons and drops, you could even use chocolate shavings.