Mint Chocolate Cupcakes are a decadent dessert perfect for lovers of the refreshing combination of mint and rich chocolate. With a moist chocolate base, cool mint frosting, and a touch of chocolate garnish, these cupcakes are ideal for any occasion.
Ingredients
For the Cupcakes:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) hot water
For the Mint Buttercream Frosting:
- 1 cup (225g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon peppermint extract
- Green food coloring (optional)
For Decoration:
- Chocolate shavings or sprinkles
- Mint chocolates (such as Andes or After Eight)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Finally, stir in the hot water to create a smooth batter. - Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. - Prepare the Mint Frosting
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, alternating with the cream or milk. Beat until smooth and fluffy. Mix in the peppermint extract and green food coloring (if using). Adjust the consistency with additional cream or sugar as needed. - Frost the Cupcakes
Once the cupcakes are completely cool, pipe or spread the mint frosting onto each cupcake. - Decorate
Garnish the cupcakes with chocolate shavings, sprinkles, or a piece of mint chocolate.
Tips for Success
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Cooling is Key: Ensure the cupcakes are fully cool before frosting to avoid melting the buttercream.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
These Mint Chocolate Cupcakes are a delightful treat, combining a rich chocolatey base with the refreshing flavor of mint. Whether for a party, holiday, or casual indulgence, they’re sure to impress!
