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    Home » All Desserts

    Published: Oct 15, 2021 · Modified: Nov 30, 2022 by Claire

    Chocolate Mint Cupcakes

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    Jump To Recipe Print Recipe

    Looking for a quick chocolate fix? Look no further than these foolproof chocolate mint cupcakes! With an impossibly moist chocolate cupcake base topped with a sweet swirl of mint frosting, these cupcakes are sure to satisfy even the toughest craving.

    close up of chocolate mint cupcake with a sparkler.

    About a month ago, while I was watching some news on the internet, I came across a segment about Georgetown Cupcake. I know I'm probably way behind the rest of you in discovering Georgetown Cupcake's delightful little cupcakes but holy cow am I hooked!

    To be more specific, I'm hooked on their signature swirl (I still live a little too far away to have actually tried their cupcakes at this point). There's just something... perfect... about that low signature swirl... Maybe it's how smooth the frosting is, or the fact that a little divot forms in the center, perfect for holding little bits of candy or sprinkles.

    Either way, I just knew I had to learn how to make that swirl myself, and then use it to make these chocolate mint cupcakes with little pastel sprinkles!

    How to make these chocolate mint cupcakes

    First, make the chocolate cupcakes.

    Start by preheating your oven to 350F and lining your cupcake pan(s) with cupcake liners.

    In a large bowl, whisk together your chocolate with the hot water until the chocolate is completely melted. Alternatively, you can combine the chocolate with tap water and microwave it for about 30 seconds.

    In the bowl of a stand mixer, whip your egg until frothy and lightened in color, then whip in the oil. Add the chocolate/water mixture and the milk, mixing on low until just combined.

    Whisk in the rest of your cupcake ingredients, and pour your batter into your prepared cupcake pan(s). Bake for 18-20 minutes, or until a toothpick inserted into the cupcakes comes out clean.

    Substitution: If you don't have time to make cupcakes from scratch or don't have all the ingredients on hand, you can swap this recipe for a boxed cake mix. To make it taste like a bakery cake, check out my boxed cake mix hacks.

    flatlay of baked chocolate cupcakes.

    Second, make the mint frosting.

    While the cupcakes cool, you can whip up the frosting. In a large bowl, combine your butter and powdered sugar. Begin by beating the frosting on low, increasing to medium-high once the powdered sugar is incorporated.

    Add your milk and mint extract, and beat until the frosting is light and fluffy (about 5 minutes). Mix in the green food coloring until the frosting is a light, mint green.

    overhead shot of chocolate cupcakes with a light green mint frosting and sprinkles.

    Finally, frost your chocolate mint cupcakes.

    To frost these cupcakes with Georgetown Cupcakes signature swirl, spoon your frosting into a piping bag with a big, round tip (I used an Ateco 809).

    Starting in the center, pipe out towards the edge and then back in, pushing the tip into the frosting before the releasing the pressure and pulling the tip back up. Georgetown Cupcakes and Pop Sugar have an awesome tutorial on this, which you can find here.

    Garnish with sprinkles or coarsely chopped chocolate.

    overhead shot of plated chocolate mint cupcakes.

    Expert tips

    • Filling your cupcake liners: For a perfectly domed cupcake, fill you're liners ⅔ of the way full. Any more and it's likely to overflow.
    • Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
    • The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue beating it for about 5 minutes. This should work out most of the air bubbles.
    • Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
    • Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.
    close up of a cupcake missing a bite.

    Frequently asked questions

    Is butter or oil better for cupcakes?

    While both butter and oil work well in cupcakes, they each have different advantages. Cupcakes made with oil tend to be more moist, take longer to go stale and have a more even crumb. Butter, on the other hand, creates a smaller crumb, adds flavor and can help with leavening.

    How much batter makes a perfect cupcake?

    For a perfectly domed cupcakes, fill your liners about ⅔ of the way full. This usually comes out to 3-4 tablespoons, depending on the leavening agents present in your batter.

    Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

    Print

    Recipe

    Chocolate Mint Cupcakes

    close up of cupcake with a sparkler
    Print Recipe

    Looking for a quick chocolate fix? Look no further than these foolproof chocolate mint cupcakes! With an impossibly moist chocolate cupcake base topped with a sweet swirl of mint frosting, these cupcakes are sure to satisfy even the toughest craving.

    • Author: The Simple, Sweet Life
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 12 1x
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Ingredients

    Scale

    For the chocolate cupcakes:

    • 1 oz dark chocolate
    • ½ cup hot water
    • 1 egg
    • ½ cup milk
    • ¼ cup vegetable oil
    • ½ tsp. baking soda
    • ¼ tsp. baking powder
    • 1 cup granulated sugar
    • ½ cup baking cocoa
    • ¾ cup all purpose flour

    For the mint buttercream frosting:

    • 1 stick unsalted butter, at room temperature
    • 2 cups powdered sugar
    • 1-2 tbsp. milk
    • ½ tsp. mint extract
    • Green food coloring
    • Optional: Sprinkles

    Instructions

    1. Preheat your oven to 350F and lining your cupcake pan(s) with cupcake liners.
    2. In a large bowl, whisk together your chocolate with the hot water until the chocolate is completely melted.
    3. In the bowl of a stand mixer, whip your egg until frothy and lightened in color, then whip in the oil.
    4. Add the chocolate/water mixture and the milk, mixing on low until just combined.
    5. Whisk in the rest of your cupcake ingredients, and pour your batter into your prepared cupcake pan(s).
    6. Bake for 18-20 minutes, or until a toothpick inserted into the cupcakes comes out clean.
    7. In the bowl of a stand mixer, combine your butter and powdered sugar for your frosting.
    8. Begin by beating the frosting on low, increasing to medium-high once the powdered sugar is incorporated.
    9. Add your milk and mint extract, and beat until the frosting is light and fluffy (about 5 minutes). Mix in the green food coloring until the frosting is a light, mint green.
    10. Spoon your frosting into a piping bag with a big, round tip.
    11. Starting in the center, pipe out towards the edge and then back in, pushing the tip into the frosting before the releasing the pressure and pulling the tip back up.
    12. Optional: Garnish with sprinkles.

    Notes

    • Filling your cupcake liners: For a perfectly domed cupcake, fill you're liners ⅔ of the way full. Any more and it's likely to overflow.
    • Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
    • The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue beating it for about 5 minutes. This should work out most of the air bubbles.
    • Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
    • Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

    Sources:
    Frosting recipe adapted from Georgetown Cupcake
    Cupcake recipe adapted from Miette

    Nutrition

    • Serving Size: 1 cupcake
    • Calories: 308
    • Sugar: 38.1g
    • Sodium: 119mg
    • Fat: 14g
    • Saturated Fat: 6.8g
    • Carbohydrates: 46.5g
    • Fiber: 1.5g
    • Protein: 2.6g
    • Cholesterol: 35mg

    Keywords: chocolate mint cupcakes, chocolate cupcakes, how to make cupcakes

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

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    Update Notes: This post was originally published in January of 2015 but was republished with an updated format and tips in October of 2021.

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    Comments

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    1. Nicky @ Pink Recipe Box says

      January 12, 2015 at 9:06 am

      I might be getting a bit ahead of myself here, but I think these cupcakes would be perfect for St Patrick's Day!

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:22 pm

        I'd never even thought of that, but you're so right! 😀

        Reply
    2. Thalia @ butter and brioche says

      January 12, 2015 at 6:33 am

      Looking at the images of these cupcakes has just got me craving one so bad. They look SO perfect.. pinned!

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:22 pm

        So glad you liked them! And they're so easy to make, you could have some in about 30 minutes. 😉

        Reply
    3. writermomangela says

      January 13, 2015 at 12:46 am

      That is my favorite ice cream flavor in cupcake form!!

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:23 pm

        Mine too! 🙂

        Reply
    4. Mary says

      January 13, 2015 at 3:47 am

      Oh my! These look amazing! I'm a sucker for anything mint, especially when there's chocolate involved as well!

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:23 pm

        I completely agree! It's so hard to beat mint and chocolate! 🙂

        Reply
    5. anna4t2014 says

      January 13, 2015 at 6:50 pm

      Oh yum. Chocolate + Mint is definitely a major weakness of mine, so I cannot wait to try out your recipe!! Looks absolutely delish! 🙂 Pinned!

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:25 pm

        You'll have to let me know what you think of it if you get around to making it! 🙂

        Reply
    6. Becky at Cooking with Vinyl says

      January 13, 2015 at 5:17 pm

      These look delicious! Thank you for sharing. I've followed your social sites and hope we can connect. I look forward to reading more. Becky

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:24 pm

        Thanks so much for stopping by! I can't wait to stop by and check out your blog! 🙂

        Reply
    7. Bernadyn says

      January 13, 2015 at 7:25 pm

      I had to click on this, I love mint chocolate! Yum, pinned!

      Reply
      • The Simple, Sweet Life says

        January 14, 2015 at 11:25 pm

        I'm such a sucker for chocolate and mint too! 🙂 Thanks for stopping by!

        Reply
    8. Stephanie says

      January 20, 2015 at 7:01 am

      YUM!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

      Reply
    9. bel @ Mums Take Five says

      February 21, 2015 at 11:36 am

      I love these! They looks so good, Thanks for contributing this post to The Sunday Brunch Magazine!
      All the best, Bel

      Reply
      • The Simple, Sweet Life says

        February 25, 2015 at 12:10 am

        I can't wait to see the latest magazine! I was seeing some pretty stunning stuff being linked up! 🙂

        Reply

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