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mint chocolate viennese whirls

Mint Chocolate Viennese Whirls

Aimee Field
Buttery crumbly chocolate Viennese whirl, filled with a deliciously light mint buttercream. Such a treat!
Prep Time 30 mins
Cook Time 15 mins
Cooling Time 30 mins
Total Time 1 hr 15 mins
Course Biscuits
Cuisine British
Servings 7 Whirls



  • 250 g unsalted butter room temperature
  • 50 g icing sugar
  • 50 g cocoa powder
  • 200 g plain flour
  • 50 g cornflour
  • 3 1/2 tsp whole milk


  • 100 g unsalted butter room temperature
  • 200 g icing sugar
  • 1/4 tsp peppermint extract
  • 1 pinch of salt


  • For the biscuits: Preheat your oven to 190C/Fan 170C and line a large baking tray with baking paper that you’ve marked out 14 circles on for guidance. I draw round a 6mm cookie cutter.
  • Beat together the butter, sugar, cocoa powder, plain flour and cornflour together until you get a smooth paste. You can also do this in a food processor. Then add the milk a little at a time until you reach a smooth piping consistency – you may need more milk than is specified. Spoon the mixture into a piping bag fitted with a star nozzle, and pipe circles onto the baking paper starting from the outside and working your way in.
  • Bake the biscuits in the oven for 12-15 minutes until they are firm. Then leave them to cool on the baking tray.
  • For the buttercream: Using an electric whisk beat the butter for 5 minutes until very pale and light in texture. Then add in the icing sugar (you may want to mix this lightly by hand at first to avoid an icing sugar cloud) and the peppermint extract and beat until combined.
  • Spoon the buttercream into a piping bag fitted with a star nozzle and pipe onto 7 of the biscuits. Then sandwich with the remaining 7 biscuits to create the Viennese whirls.
Keyword buttercream, chocolate, mint, viennese whirls