Experience the perfect harmony of rich and refreshing with these Chocolate Mint Cupcakes. A supremely moist, one-bowl chocolate cupcake serves as the base for a cloud-like mint buttercream that’s creamy, not overpowering.
This classic duo is sophisticated enough for a dinner party yet simple enough for a weeknight treat. The contrast between the deep chocolate and cool mint creates a dessert that feels indulgent and light all at once. They’re a guaranteed hit for holidays, birthdays, or any time you crave that iconic flavor combination.
The Science of Moist Chocolate & Stable Mint Frosting
The chocolate cupcake’s moist, tender crumb is achieved through a combination of oil-based hydration and acidic activation. Using vegetable oil instead of butter coats the flour proteins more thoroughly, inhibiting gluten development and locking in moisture for a softer cake that stays fresh longer. The addition of buttermilk (or a DIY version with vinegar) introduces acidity, which reacts with the baking soda to create a strong initial rise and a fine, even crumb.
The real artistry is in the mint frosting. A classic American buttercream, its structure relies on the creaming of butter and powdered sugar. The sugar dissolves into the butter’s fat, creating a smooth, spreadable consistency. The key to a non-grainy, stable frosting is using thoroughly softened butter and sifted powdered sugar. Peppermint extract provides the flavor, but its intensity varies—adding it gradually ensures the frosting is refreshing, not medicinal. A touch of green food coloring is optional but visually cues the refreshing mint flavor within.
Ingredients
For the Chocolate Cupcakes (Makes 12):
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder (natural or Dutch-process)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature*
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot coffee or hot water**
For the Mint Frosting:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 2-3 tablespoons heavy cream or milk
- 1 ½ – 2 teaspoons pure peppermint extract (to taste)***
- Green food coloring (gel recommended), optional
- Pinch of salt
Instructions
1. Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Add Wet Ingredients: Add the egg, buttermilk, oil, and vanilla to the dry ingredients. Mix with an electric mixer on medium speed for 2 minutes until smooth and well combined.
3. Add Hot Liquid & Finish Batter: Reduce mixer speed to low and carefully pour in the hot coffee (or water). Mix just until combined—the batter will be thin.
4. Bake: Divide batter evenly among liners (about ⅔ full). Bake for 18-22 minutes, until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Mint Frosting: While cupcakes cool, beat the softened butter with an electric mixer on medium-high speed for 3-4 minutes until pale and fluffy. With mixer on low, gradually add 3 cups of sifted powdered sugar, then the heavy cream, peppermint extract (start with 1.5 tsp), and salt.
6. Adjust Frosting: Increase speed to high and beat for 2-3 minutes until very light and fluffy. Taste and adjust, adding more powdered sugar for stiffness or more peppermint extract for flavor. Add a drop of green food coloring if desired.
7. Frost & Decorate: Once cupcakes are completely cool, pipe or spread the mint frosting on top. Garnish with a chocolate mint candy, a drizzle of melted chocolate, or a dusting of cocoa powder.
8. Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Pro-Tips for Cupcake Success
- Room Temperature is Key: Cold buttermilk or egg can cause the oil to solidify, leading to an uneven batter.
- Don’t Skip the Hot Coffee: Even if you don’t drink it, the hot liquid “blooms” the cocoa powder, dissolving its particles and releasing its deepest chocolate flavor without adding coffee taste.
- Thin Batter, Tall Cupcakes: Don’t be alarmed by the runny batter. It creates a moist, evenly textured cupcake that rises beautifully.
- Cool Completely Before Frosting: Frosting a warm cupcake is a recipe for melted, runny buttercream.
- Taste Your Frosting as You Go: Peppermint extract strength varies wildly by brand. Add gradually until it tastes refreshing, not like toothpaste.
- Gel Food Coloring: If using color, gel is highly concentrated and won’t thin out your frosting like liquid can.
- Piping Tip: For a beautiful swirl, use a large open star tip (like Wilton 1M).
- Flavor Variations: For a “Thin Mint” vibe, add ¼ cup of finely crushed chocolate wafer cookies to the frosting.
These Chocolate Mint Cupcakes are a timeless treat that never fails to delight.