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–+ servings
fresh mint chocolate cupcakes

Mint Chocolate Cupcakes

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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 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag optional
  • 1 piping tip optional

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 3/4 cup whole milk room temperature
  • 1/2 cup mini chocolate chips optional
  • 1 cup unsalted butter for frosting; room temperature
  • 3 cup powdered sugar for frosting; sifted
  • 1 2–3 tablespoons heavy cream or milk for frosting
  • 1 teaspoon peppermint extract for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 1 2–3 drops green gel food coloring optional
  • 1/4 cup mini chocolate chips optional; for topping
  • 12 small mint chocolate pieces 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 granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and peppermint extract until smooth.
  • Add half of the dry ingredients to the wet ingredients and mix gently, then add the milk and stir until combined.
  • Add the remaining dry ingredients and mix just until no dry streaks remain, then fold in the mini chocolate chips if using.
  • 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 in the center comes out with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, beat the room-temperature butter in a large bowl with a mixer on medium speed until creamy and pale, about 2–3 minutes.
  • Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until incorporated.
  • Add the peppermint extract, vanilla extract, and 2 tablespoons of cream or milk, then beat on medium-high until light and fluffy, adding more cream as needed to reach a pipeable consistency.
  • Add green gel food coloring a drop at a time, beating until you reach your desired minty shade.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your preferred tip or prepare an offset spatula for spreading.
  • Pipe or spread the mint frosting generously over each cupcake.
  • Sprinkle with mini chocolate chips and top with a small mint chocolate piece if desired.

Notes

For best flavor, use room-temperature ingredients so the batter and frosting combine smoothly, and avoid overmixing the cupcake batter to keep the crumb tender and light. If your frosting becomes too soft, chill it for 10–15 minutes before piping, and if it’s too stiff, beat in a teaspoon of cream at a time until smooth. Adjust peppermint extract carefully, tasting as you go, since it can become overpowering quickly. These cupcakes store well covered at room temperature for a day or in the refrigerator for up to three days; bring chilled cupcakes back to room temperature before serving for the best texture and flavor.
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