Mint Chocolate Cupcakes
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!
Servings: 12 cupcakes
Calories: 410kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Stand Mixer
Ingredients
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ¾ cup sugar
- 6 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil (or canola oil)
- ⅓ cup warm water
- 1 large egg
- 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 powder, baking soda, and salt.
- In a large bowl, whisk together the milk, oil, warm water, egg, vanilla extract, and peppermint extract. Add the flour mixture to the wet ingredients and whisk just until combined (the batter will be thin).
- Fill the cupcake liners a little more than ½ way full (exactly 3 tablespoons) and bake for 16-20 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.
Mint Flavor: I used peppermint extract but be careful. If you add too much, it will overpower the chocolate flavor.
Cupcake Batter: Evenly divide the batter amongst the cupcake liners, filling them a little over ½ way full (exactly 3 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
Nutrition
Serving: 1cupcake | Calories: 410kcal | Carbohydrates: 51g | Protein: 2g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 103mg | Potassium: 75mg | Fiber: 1g | Sugar: 43g | Vitamin A: 546IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 1mg
