Go Back
–+ servings
Mint Chocolate Cupcakes with Chocolate Frosting

Mint Chocolate Cupcakes with Chocolate Frosting: Simply Irresistible

Mint Chocolate Cupcakes with Chocolate Frosting are a delightful treat perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup cocoa powder Use Dutch-processed cocoa for a deeper taste.
  • 1 teaspoon baking soda Ensure it’s fresh for optimal results.
  • 1/4 teaspoon salt Kosher salt works well.
  • 1 cup granulated sugar Substitute with a natural sweetener for a healthier choice.
  • 1/2 cup brown sugar Coconut sugar makes a great swap.
  • 1/3 cup vegetable oil Melted coconut oil is a good alternative.
  • 2 large eggs Consider using flax eggs for a vegan option.
  • 1 cup buttermilk Mix milk with vinegar or use yogurt as a substitute.
  • 1 teaspoon vanilla extract Vanilla bean paste enhances the taste further.
  • 1 teaspoon peppermint extract Adjust based on your mint preference.
  • 1 cup hot water Makes the cupcakes exceptionally moist.
For the Chocolate Frosting
  • 1/2 cup unsweetened cocoa powder You can add more for a deeper taste.
  • 1/2 cup butter Make sure it’s at room temperature for best results.
  • 3 cups powdered sugar Sift to avoid lumps.
  • 1/4 cup heavy cream Milk can be used as a lighter alternative.
  • 1/2 teaspoon peppermint extract Adjust to suit your taste.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, beat together sugar, brown sugar, vegetable oil, eggs, buttermilk, vanilla extract, and peppermint extract until creamy.
  4. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  5. Slowly stir in hot water until a silky consistency is achieved.
  6. Divide the batter among the liners and bake for 16-18 minutes.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. In a bowl, combine cocoa powder, butter, powdered sugar, and cream until smooth.
  2. Mix in peppermint extract to achieve desired mint flavor.
  3. Frost cooled cupcakes as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Get creative with toppings like crushed Thin Mint cookies or Andes mints for added delight.

Tried this recipe?

Let us know how it was!