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Mint Chocolate Cupcakes

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Looking for a twist to the classic chocolate cupcake? This Mint Chocolate Cupcake recipe adds a refreshing and invigorating minty note to the beloved chocolate cupcake, without green-colored frosting!

Chocolate cupcakes with frosting sitting in rows.

Chocolate Mint Cupcakes

When the chocolate cake cravings strike, these mint chocolate cupcakes are my go-to treat.

They’re moist, rich and extra chocolatey with an infusion mint extract. Each bite is a harmonious blend of rich cocoa enhanced by the refreshing notes of mint.

Whether it be a small batch of cupcakes of a traditional dozen, chocolate cake are fantastic to make for birthdays, weddings and family gatherings.

What are some creative garnishes or decorations for these cupcakes?

You can top your chocolate mint cupcakes with chocolate shavings, mint leaves, sprinkles, or even a drizzle of melted chocolate for an extra touch of elegance.

Ingredient Notes & Substitutions

A full and detailed recipe card with all ingredients to make these chocolate mint cupcakes is at the bottom of this post.

  • Cocoa powder: Use natural unsweetened cocoa powder or Dutch-process cocoa powder. 

How to Make Mint Chocolate Cupcakes (with photos)

A full and detailed recipe card is at the bottom of this post.

Sift Dry Ingredients: Sift together the flour, cocoa, baking powder, and baking soda into a large mixing bowl. Whisk in the coffee and both sugars until well combined.

Combine Wet Ingredients: Fold in the egg, milk, oil, mint extract and vanilla to the dry ingredients, mixing gently until just combined. Carefully blend in the boiling water, folding until the batter is smooth, it will be a thin batter.

Making mint chocolate cupcakes in mixing bowl.

Fill & Bake: Spoon the batter into the cupcake liners, filling each 3/4 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Remove and cool.

Melt Chocolate: Melt the chocolate over a double boiler, then set aside to cool until it’s no longer hot/warm to the touch. 

Cream Butter & Chocolate: In a stand mixer or using an electric hand beater with a large mixing bowl, beat the softened butter until creamy. Pour in the cooled, melted chocolate into the butter and beat on low-medium speed until well combined. Scrape down the sides.

Add Remaining Ingredients: Beat in the cocoa powder until well combined, then add the powdered sugar, milk and mint extract and beat until combined and fluffy.

Pipe Frosting: Prepare a piping bag with a medium closed star nozzle, fill it with buttercream, and pipe it onto the completely cooled cupcakes. Enjoy!

Making chocolate mint buttercream frosting.

How can I ensure my chocolate cupcakes have a moist and tender crumb?

To achieve a moist crumb, avoid over-mixing your batter and overbaking your cupcakes. Use a toothpick to check for doneness and it should come out with a few moist crumbs attached, not completely dry.

Can I add mix-ins like chocolate chips or crushed mint candies to the batter?

Yes! Customizing your chocolate cupcakes with mix-ins is a fun way to add texture and flavor. Fold in chocolate chips, crushed mint candies, or even chopped nuts for a delightful twist.

One chocolate mint cupcake.

Storage Instructions

Store: Store cupcakes at room temperature in an airtight container for 1-2 days.

Extended Storage: Refrigerate cupcakes in an airtight container for up to 3-4 days.

Can I freeze chocolate mint cupcakes?

Absolutely! Wrap them individually in plastic cling wrap and place them in an airtight container or freezer-friendly ziplock bag. Freeze for up to 2-3 months.

For a smudge-free freeze, allow the cupcakes to freeze first on a tray in the freezer before wrapping them individually in plastic cling wrap. Once solid, transfer them to an airtight container or freezer-friendly ziplock bag and freeze for up to 2-3 months.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Mint chocolate cupcakes in a row.

Mint Chocolate Cupcakes

Samantha Pickthall
Looking for a twist to the classic chocolate cupcake? This Mint Chocolate Cupcake recipe adds a refreshing and invigorating minty note to the beloved chocolate cupcake, without green colored frosting!
3.67 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
 
 

Chocolate Cake

  • 1 cup (150g/5.2 oz) all-purpose flour, scoop & leveled
  • 1/2 cup dutch process cocoa powder, or natural unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp instant coffee powder
  • 1/2 cup caster sugar, superfine sugar
  • 1/4 cup packed light brown sugar, how to pack
  • 1 large egg, at room temperature
  • 1/2 cup whole milk
  • 1/3 cup extra virgin olive oil
  • 1 tsp mint extract
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Mint Chocolate Buttercream Frosting

  • 140 g unsalted butter, soft at room temperature
  • 100 g semi-sweet/dark chocolate bar or block, broken into squares
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 Tbsp whole milk
  • 2 tsp mint extract

Instructions
 

Chocolate Cake

  • Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced. Line a 12-hole muffin tin with 12 cupcake liners. Set aside.
  • Sift Dry Ingredients: Sift together the flour, cocoa, baking powder, and baking soda into a large mixing bowl. Whisk in the coffee and both sugars until well combined.
  • Combine Wet Ingredients: Fold in the egg, milk, oil, mint extract and vanilla to the dry ingredients, mixing gently until just combined.
  • Incorporate Boiling Water: Carefully blend in the boiling water, folding until the batter is smooth, it will be a thin batter.
  • Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each 3/4 full.
  • Bake Cupcakes: Bake for 18-20 minutes or until a toothpick inserted comes out clean. Remove and allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Mint Chocolate Buttercream Frosting

  • Melt Chocolate: Melt the chocolate over a double boiler, then set aside to cool until it’s no longer hot/warm to the touch.
  • Cream Butter: In a stand mixer or using an electric hand beater with a large mixing bowl, beat the softened butter until broken up and creamy.
  • Blend Chocolate and Butter: Pour in the cooled, melted chocolate into the butter and beat on low-medium speed until well combined. Scrape down the sides.
  • Add Dry Ingredients: Beat in the cocoa powder until well combined, scraping the bowl's sides as needed.
  • Finish Frosting: Add the powdered sugar, milk and mint extract and beat on medium-high speed until the frosting is smooth and free lumps.
  • Pipe Frosting: Prepare a piping bag with a medium closed star nozzle, fill with buttercream, and pipe onto the completely cooled cupcakes.
  • Enjoy!

Notes

  • Store: Store cupcakes at room temperature in an airtight container for 1-2 days. To store longer, refrigerate cupcakes in an airtight container for up to 3-4 days
Keyword mint chocolate
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