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chocolate cupcakes with mint frosting

Chocolate Cupcakes With Mint Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin tin 12-cup
  • 12 paper cupcake liners
  • 2 Mixing bowls medium
  • 1 Mixing bowl large
  • 1 Electric mixer or whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup hot water or hot coffee
  • 0.5 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream or milk
  • 0.5 teaspoon peppermint extract
  • 1 2–3 drops green food coloring optional
  • 0.25 cup mini chocolate chips optional for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Slowly pour in the hot water or hot coffee while whisking until the batter is smooth and thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, beat the softened butter in a medium bowl until creamy and pale.
  • Gradually add the powdered sugar to the butter, mixing on low speed until incorporated.
  • Add the heavy cream or milk, peppermint extract, and food coloring if using, then beat until light and fluffy.
  • Adjust the frosting consistency by adding a little more powdered sugar if too thin or a splash of cream if too thick.
  • Once the cupcakes are completely cooled, transfer the frosting to a piping bag or use an offset spatula to frost each cupcake.
  • Garnish the frosted cupcakes with mini chocolate chips if desired and serve.

Notes

For best results, use room-temperature ingredients so the batter combines evenly and the cupcakes rise well; avoid overmixing once the dry ingredients are added to keep the crumb tender. A hot liquid (water or coffee) helps bloom the cocoa for a deeper chocolate flavor, and coffee will enhance the chocolate without leaving a strong coffee taste. Start with a small amount of peppermint extract and adjust to taste, as it can quickly overpower the frosting. Make sure the cupcakes are fully cooled before frosting to prevent the buttercream from melting, and if the frosting becomes too soft, refrigerate it for 10–15 minutes to firm up slightly. Store cupcakes in an airtight container at cool room temperature for a day or two, or refrigerate for longer storage, allowing them to come back to room temperature before serving for the best texture and flavor.
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