These mint chocolate cupcakes are rich chocolate cupcakes that are topped with mint buttercream frosting and chopped andes mints. This is such a fun and perfect dessert for all mint chocolate chip ice cream lovers!
These chocolate mint cupcakes have the perfect amount of both chocolate and peppermint flavor. The cupcakes themselves are super moist, soft, and chocolatey.
They are then topped with a mint frosting that compliments the chocolate cake batter so well! If you love thin mint cookies, you'll enjoy these cupcakes.
Looking for more chocolate mint desserts? Then check out these: Mint chip pie, andes mint cake, and peppermint bark cheesecakes.
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Why You'll Love These Cupcakes
- They have a perfect balance of chocolate and mint flavor.
- The cupcake batter has peppermint extract in it.
- Just a little bit of green food coloring is used to get that cool mint color.
- The mint buttercream is smooth and creamy.
- You can serve them for St. Patrick's Day or Christmas!
As a kid, my favorite ice cream flavor was green mint. Now as a baker, I absolutely love that I can have a childhood favorite flavor in the form of a cupcake!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Cocoa Powder: I used unsweetened cocoa powder but you could also use any dutch-processed or natural cocoa powder (like Hershey's).
- Leavening Agents: Both baking soda and baking powder are used.
- Oil: You can use either vegetable oil or canola oil.
- Peppermint Extract: This is used in both the cupcake batter and frosting. Avoid using spearmint extract as that would give the dessert a toothpaste flavor.
- Heavy Whipping Cream: This helps the buttercream to be lighter and creamier. You could also use heavy cream or whole milk instead.
- Green Food Dye: I recommend using a gel food dye like this one.
- Andes Mints: This is an optional ingredient, but I chopped them up and sprinkled them over the top of each cupcake.
Instructions
Here are the step by step instructions on how to make these mint chocolate cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large mixing bowl, whisk together the egg, milk, warm water, oil, vanilla extract, and peppermint extract.
Step 3: Combine the ingredients. Add the flour mixture into the wet ingredients and whisk until combined.
Step 4: Bake. Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-20 minutes.
Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Mint Buttercream
Once the cupcakes have cooled and you're ready to decorate, make the frosting.
In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
Add the powdered sugar, heavy whipping cream, vanilla extract, peppermint extract, and green food gel and mix on low speed until combined (about 30 seconds).
Then increase the speed to high and beat for another 1-2 minutes.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 1M piping tip.
Chop up some Andes Mints and sprinkle over the top of each frosted cupcake.
Storage Tips
Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
- Mint Flavor: I used peppermint extract but be careful. If you add too much, it will overpower the chocolate flavor.
Recipe FAQs
Yes you can! Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Make the frosting the day of, decorate, and serve.
No, you can leave out the green food coloring.
I love using unsweetened cocoa powder. It's a dark chocolate cocoa powder and it offers a more rich chocolate flavor when compared to dutch-processed or natural cocoa powder. Whatever you prefer will also be good too!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Mint Chocolate Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Stand Mixer
Ingredients:
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
Mint Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1-2 drops green food gel
- andes mints, chopped (optional)
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Chocolate Cupcakes
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, milk, water, oil, vanilla extract, and peppermint extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Mint Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, vanilla extract, peppermint extract, and green food gel and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Add chopped up andes mints to the tops of each cupcake.
- Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
- Mint Flavor: I used peppermint extract but be careful. If you add too much, it will overpower the chocolate flavor.
I can never resist the combination of chocolate and mint. These cupcakes are SO good, especially if you love those Andes Mints candies. Definitely give these a try!