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Mint Chocolate Cupcakes

Mint Chocolate Cupcakes

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.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling & Frosting Time 1 hour
Total Time 1 hour
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1 batch green food coloring (optional, for a minty hue)
  • as needed Chocolate chips or shaved chocolate, for garnish (optional)

Equipment

  • Muffin tin
  • Cupcake liners
  • Large mixing bowl
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. 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
  3. 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
  4. 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
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
  7. 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.
  8. 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
  9. 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)
  10. 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)
  11. 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
  12. 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)

Notes

To keep your Mint Chocolate Cupcakes tasting their best, proper storage is key. 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. 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. 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.
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