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Mint chocolate cupcakes in a row.
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Mint Chocolate Cupcakes

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!
Course Dessert
Cuisine American
Keyword mint chocolate
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Samantha Pickthall

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
US Customary - Metric

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