Mint Chocolate Cupcakes are a delightful and surprisingly simple dessert that merges the cool, invigorating flavor of mint with the rich indulgence of chocolate. Perfect for celebrations, a sweet afternoon pick-me-up, or just because, this recipe offers a consistently delicious and crowd-pleasing outcome with minimal fuss.
Key Ingredients for Mint Chocolate Cupcakes
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let stand for 5 minutes)
- ½ cup vegetable oil (or other neutral oil)
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup boiling water
For the Mint Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ¼ cup milk (or heavy cream)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- Green food coloring (optional, for a minty hue)
- Chocolate chips or shaved chocolate, for garnish (optional)
How to Make Mint Chocolate Cupcakes
These Mint Chocolate Cupcakes are incredibly easy to whip up, offering a moist, tender crumb that perfectly balances intense chocolate flavor with a cool minty kiss. The frosting is a dream – creamy, rich, and bursting with complementary flavors. With a preparation time of just 30 minutes (plus cooling and frosting time), you can create these delightful treats in no time.
Step-by-Step Instructions
For the Cupcakes:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined and free of lumps.
- Add Wet Ingredients (Except Water): To the dry ingredients, add the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth batter begins to form. Scrape down the sides of the bowl as needed.
- Incorporate Boiling Water: Carefully, and on low speed, gradually pour in the boiling water while the mixer is running. The batter will be quite thin – this is normal and contributes to the cupcakes’ moistness. Continue mixing until just combined, being careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. It’s crucial for them to be completely cool before frosting.
For the Mint Chocolate Frosting:
- Cream the Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Dry Ingredients: Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the milk (or cream), beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Incorporate Extracts and Color: Add the vanilla extract and peppermint extract. If using, add a few drops of green food coloring for that classic minty hue.
- Whip Until Fluffy: Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is smooth, creamy, and holds stiff peaks. If the frosting is too thick, add a teaspoon more milk at a time; if too thin, add a tablespoon more powdered sugar.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the mint chocolate frosting. Garnish with chocolate chips or shaved chocolate, if desired.
Why You’ll Love This Mint Chocolate Cupcakes
You’ll adore these Mint Chocolate Cupcakes for their perfectly balanced flavor profile, offering a delightful marriage of rich, decadent chocolate and a refreshingly cool mint essence. This isn’t just another chocolate cupcake; it’s an elevated experience that feels both nostalgic and sophisticated. Making them at home is incredibly cost-effective, allowing you to enjoy bakery-quality treats without the hefty price tag, which is a huge plus for feeding a crowd or simply indulging yourself.
The creamy, smooth frosting, enhanced by the subtle yet distinct mint and vanilla notes, creates an irresistible topping that complements the moist, tender chocolate cake beautifully. Unlike a simple chocolate cupcake, the addition of mint brings a vibrant, palate-cleansing quality that makes you crave another bite. If you’re a fan of my famously fudgy brownies, you’ll find a similar depth of chocolate flavor here, but with an added refreshing twist. Get ready to dazzle your taste buds and treat yourself to something truly special – give these Mint Chocolate Cupcakes a try today!
Storing and Reheating Tips
To keep your Mint Chocolate Cupcakes tasting their best, proper storage is key.
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored at room temperature for up to 2 days as well, as the butter in the frosting can become too hard in the refrigerator, affecting the texture. Ensure they are in a cool, dry place away from direct sunlight.
- Refrigeration: If you live in a very warm climate or your cupcakes have added perishable ingredients, you can refrigerate frosted cupcakes in an airtight container for up to 4 days. When you’re ready to enjoy them, allow them to sit at room temperature for about 30-60 minutes to soften the frosting.
- Freezing: For longer storage, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 2 months. To reheat, let them thaw completely at room temperature before frosting. You can also freeze frosted cupcakes if you ensure the frosting is firm (pop them in the freezer for 30 minutes before wrapping) – just be aware that the frosting texture might change slightly upon thawing.
Final Thoughts
These Mint Chocolate Cupcakes are a truly delightful treat that perfectly captures the essence of a cool, chocolatey indulgence. They are surprisingly simple to make, making them an excellent choice for bakers of all levels. Give them a try and experience the refreshing joy for yourself!
Mint Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined and free of lumps.1 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder (natural or Dutch-processed), 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt
- To the dry ingredients, add the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth batter begins to form. Scrape down the sides of the bowl as needed.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let stand for 5 minutes), ½ cup vegetable oil (or other neutral oil), 2 teaspoons pure vanilla extract, 1 teaspoon pure peppermint extract
- Carefully, and on low speed, gradually pour in the boiling water while the mixer is running. The batter will be quite thin – this is normal and contributes to the cupcakes’ moistness. Continue mixing until just combined, being careful not to overmix.1 cup boiling water
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. It’s crucial for them to be completely cool before frosting.
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.1 cup (2 sticks) unsalted butter, softened
- Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the milk (or cream), beginning and ending with the dry ingredients. Mix on low speed until just combined.4 cups powdered sugar, sifted, ½ cup unsweetened cocoa powder, sifted, ¼ cup milk (or heavy cream)
- Add the vanilla extract and peppermint extract. If using, add a few drops of green food coloring for that classic minty hue.1 teaspoon pure vanilla extract, ½ teaspoon pure peppermint extract, 1 batch green food coloring (optional, for a minty hue)
- Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is smooth, creamy, and holds stiff peaks. If the frosting is too thick, add a teaspoon more milk at a time; if too thin, add a tablespoon more powdered sugar.¼ cup milk (or heavy cream), 4 cups powdered sugar, sifted
- Once the cupcakes are completely cool, frost them generously with the mint chocolate frosting. Garnish with chocolate chips or shaved chocolate, if desired.as needed Chocolate chips or shaved chocolate, for garnish (optional)