Mint Chocolate Cupcakes
I love serving these during special occasions, from St Patrick's day dessert spreads to chocolate birthday cupcakes for friends and family.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Spatula
- Piping Bag + Tip
Ingredients
For the Cupcakes
- 1 cup 125g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120ml buttermilk
- ½ cup 120ml hot water
For the Mint Frosting
- 1 cup 230g unsalted butter, softened
- 3 –4 cups 360–480g powdered sugar
- 2 –3 tbsp heavy cream or milk
- 1 tsp peppermint extract
- Green gel food coloring optional, for festive St Patrick's day dessert vibes
- Chocolate chips or shavings for topping optional
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup cupcake pan with cupcake liners. I like using parchment paper liners—they make cleanup so much easier and the cupcakes slide out perfectly.
- Lightly spray the liners with non-stick cooking spray for extra insurance against sticking.
- Pro Tip: Make sure your oven is fully preheated before baking—this helps the cupcakes rise evenly.
Step 2: Mix the Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk everything until fully combined.
- Pro Tip: Sifting the cocoa powder and flour together helps prevent lumps and gives the cupcakes a smoother texture.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pro Tip: Don’t rush this step! Properly creamed butter and sugar gives the cupcakes a tender, airy crumb.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts.
- Begin and end with the dry ingredients, mixing gently to avoid overmixing.
- Slowly stir in the hot water until fully combined—this makes the batter silky and smooth.
- Pro Tip: Whisk continuously when adding hot water to prevent any lumps and ensure a glossy, smooth batter.
Step 5: Fill Cupcake Liners
- Spoon the batter evenly into the prepared liners, filling each about 2/3 full.
- Gently tap the pan on the counter to remove any air bubbles.
- Pro Tip: Using an ice cream scoop ensures all cupcakes are the same size and bake evenly.
Step 6: Bake
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Pro Tip: Avoid frosting the cupcakes while they’re warm—this can cause the frosting to melt and slide off.
Step 7: Make the Mint Frosting
- Beat the softened butter on medium speed until creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing on low speed at first.
- Add the peppermint extract, heavy cream (or milk), and green gel food coloring. Beat on high until light, fluffy, and smooth.
- Pro Tip: Taste the frosting before coloring—you can adjust the mint to your preference.
Step 8: Frost the Cupcakes
- Transfer the frosting into a piping bag fitted with your favorite tip.
- Pipe generous swirls of frosting onto the cooled cupcakes.
- Optional: sprinkle chocolate shavings or chips on top for extra chocolatey goodness.
Notes
Nutritional Value (per cupcake, approximate)
- Calories: 280 kcal
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 36 g
- Sugars: 25 g
- Protein: 3 g
- Fiber: 2 g
- Sodium: 150 mg