Mint Chocolate Cupcakes with Mint Buttercream Frosting

Delighting your taste buds with a refreshing twist, these mint-infused chocolate cupcakes are paired with a smooth mint buttercream frosting that will take your dessert game to new heights. Whether you’re celebrating a birthday or hosting a dinner party, these mint chocolate cupcakes are sure to be a standout. Made with rich cocoa and cooling mint, they strike a perfect balance of flavors, making them the ultimate treat for mint chocolate lovers.

Back in my childhood, my grandmother used to bake these cupcakes every holiday season. I fondly remember the aroma of chocolate mingling with mint that filled our kitchen, creating an atmosphere of warmth and excitement. She had a knack for making each dessert special, and her mint cupcakes were no exception. It was her little secret to make the frosting extra creamy, and she always added a little extra fresh mint from her garden. To this day, I carry on her tradition and add my twist, bringing these classic treats into my home.

Why You’ll Love This Recipe

This recipe stands out thanks to its unique flavor combination. The fresh mint leaves create a bright, cooling sensation when paired with deep, dark chocolate, making each bite an experience. It’s practical, as the ingredients are available year-round, and it’s special due to its comforting yet sophisticated taste. Whether for a festive gathering or a cozy family evening, these cupcakes can be made ahead, freeing up your time on the day of the event.

Ingredients Notes

The magic of these cupcakes lies in the quality of the ingredients. Use the finest cocoa powder you can find, as it makes a huge difference in the chocolatey depth. For the mint flavor, fresh mint leaves are ideal, but mint extract will work in a pinch. Choose unsalted butter for the frosting to better control the saltiness of the final product. For those needing a dairy-free version, coconut cream is a fantastic substitute.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. This ensures even baking and easy serving.

Step 2

In a bowl, whisk together 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt to combine your dry ingredients.

Step 3

In another bowl, beat 1/2 cup of unsalted butter (softened) with 3/4 cup of sugar until light and fluffy. Add two eggs, one at a time, mixing well. Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of mint extract.

Step 4

Gradually add the dry mixture into the wet ingredients, alternating with 1/2 cup of milk. Mix until just combined. Fold in chopped fresh mint if desired.

Step 5

Spoon the batter into the cupcake liners to two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool before frosting.

Storage Options

To keep the cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. For longer storage, freeze the unfrosted cupcakes for up to 2 months. To enjoy, thaw them in the refrigerator overnight and frost before serving.

Variations & Substitutions

For gluten-free cupcakes, substitute the all-purpose flour with a gluten-free flour blend. You can also sprinkle chopped dark chocolate on top for an extra chocolatey treat. If you prefer less sweetness, adjust the sugar in the batter and frosting, or use dark chocolate chips as a topping.

Serving Suggestions

These cupcakes are a hit at holiday parties and gatherings. Serve them at room temperature with a hot cup of coffee or a glass of milk for a delectable treat. They’re perfect for birthday parties, family dinners, or as a delightful conclusion to any festive occasion.

Frequently Asked Questions

Can I make the frosting ahead of time? Yes, you can prepare the frosting a day or two in advance. Store it in an airtight container in the refrigerator, and allow it to come to room temperature before using it. Stir it well to restore its creamy texture before applying it to the cupcakes.

What can I use instead of mint extract? Fresh mint leaves can be steeped in warm milk or cream to infuse the flavor. Strain the leaves before using the liquid in your recipe. This method enhances the fresh mint aroma in both the cupcake and the frosting.

How do I make the cupcakes more chocolatey? You might consider adding a tablespoon of espresso powder to the batter, which enhances the chocolate flavor without making them taste like coffee. Alternatively, mix in some finely chopped semi-sweet chocolate or chocolate chips to boost its richness.

Mint Chocolate Cupcakes with Mint Buttercream Frosting

A delightful and refreshing mint chocolate cupcake recipe topped with a creamy mint buttercream frosting, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp salt
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs at room temperature
• ▢ 1 tsp vanilla extract
• ▢ 0.75 cup buttermilk at room temperature
• ▢ 0.5 tsp peppermint extract
• ▢ Mint Buttercream Frosting

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, beat sugar and oil until well combined. Add eggs, one at a time, beating well after each addition. Mix in vanilla and peppermint extracts.
• Alternately add dry ingredients and buttermilk to sugar mixture, beginning and ending with dry ingredients, mixing just until combined.
• Divide batter among cupcake liners, filling each about 2/3 full.
• Bake 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.
• For the frosting, beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and peppermint extracts.
• Add milk, one tablespoon at a time, until desired consistency is reached. Add food coloring if using.
• Pipe or spread frosting onto cooled cupcakes. Garnish with chocolate shavings or mint leaves if desired.

Notes

These mint chocolate cupcakes are perfect when you want a refreshing twist to your dessert. Experiment with the frosting color to match any themed event!