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Chocolate Mint Cupcakes

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
  • 1/2 cup hot water
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup granulated sugar
  • 1/2 cup baking cocoa
  • 3/4 cup all purpose flour

For the mint buttercream frosting:

  • 1 stick unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 12 tbsp. milk
  • 1/2 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 2/3 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

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