For a richer chocolate flavor, use dark cocoa powder. Ensure the butter is at room temperature for both the cake and frosting to achieve the best texture. Don't overmix the batter once the dry ingredients are added to prevent a tough cupcake. If you don't have peppermint candies, you can substitute with a few drops of peppermint oil in the batter, but be cautious not to add too much. For a dairy-free option, use a non-dairy butter substitute and non-dairy milk.
Mint Chocolate Cupcakes
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING12 People
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VIEWS9
Indulge in the delightful combination of rich chocolate and refreshing mint with these moist and flavorful cupcakes, crowned with a light and airy mint buttercream frosting. A perfect treat for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol72 mg
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Fiber2 g
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Protein4 g
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Saturated Fat13 g
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Sodium289 mg
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Sugar51 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. (5 minutes)
02
StepIn a small bowl, whisk together boiling water and cocoa powder until smooth. Set aside to cool for about 10 minutes. (10 minutes)
03
StepIn a separate bowl, sift together flour, baking soda, baking powder, and salt. (5 minutes)
04
StepIn a large bowl, cream together ½ cup softened butter and 1 cup plus 2 tablespoons granulated sugar until light and fluffy using an electric mixer. Beat in eggs one at a time, then stir in vanilla extract. (7 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, alternating with the cooled cocoa mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the crushed peppermint candies. (8 minutes)
06
StepFill the prepared cupcake liners about two-thirds full with batter. (5 minutes)
07
StepBake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. (18 minutes)
08
StepRemove cupcakes from the muffin tin and transfer to a wire rack to cool completely before frosting (approximately 30 minutes). (30 minutes)
09
StepFor the frosting, in a large bowl, beat together shortening and ½ cup softened butter until smooth and creamy with an electric mixer. (5 minutes)
10
StepAdd peppermint extract. Gradually add confectioners' sugar, ½ cup at a time, beating well after each addition. (7 minutes)
11
StepBeat in milk, 1 tablespoon at a time, until the buttercream reaches your desired consistency. Stir in green food coloring, a drop at a time, until you achieve your desired shade of green. (5 minutes)
12
StepTransfer the buttercream to a piping bag fitted with a round or star tip. Frost the cooled cupcakes with the mint buttercream frosting. Decorate with extra crushed peppermint candies or chocolate shavings, if desired. (15 minutes)
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Rossie Lakin
Jun 28, 2025I found the frosting a bit too sweet for my taste. Next time, I'll reduce the amount of confectioners' sugar.
Keith Pacocha
Jun 27, 2025I loved how moist the cupcakes were! The frosting was also so easy to make and pipe. Definitely making these again!
Nick Hagenes
Jun 26, 2025These cupcakes were a hit at my son's birthday party! The mint flavor was just perfect, not too overpowering.
Tristin Hansen
Jun 23, 2025The recipe was easy to follow, and the cupcakes turned out great. I added some mini chocolate chips to the batter for extra flavor.
Alexandrine Keebler
Jun 20, 2025I tried this recipe with my kids, and they loved decorating the cupcakes. It's a fun and delicious activity for the whole family.