why make this recipe
Mint Chocolate Cupcakes are the perfect treat for any chocolate lover. These cupcakes not only offer a rich chocolate flavor, but they are also infused with a refreshing mint essence. The combination of chocolate and mint creates a delightful experience that is sure to please your taste buds. Whether it’s for a birthday party, a holiday gathering, or just a cozy afternoon treat, these cupcakes bring joy and indulgence to any occasion.
how to make Mint Chocolate Cupcakes
Ingredients:
- 1 cup all-purpose flour (125 grams) (spooned and leveled)
- 1 cup granulated sugar (200 grams)
- 1/2 cup cocoa powder (45 grams) (Dutch processed works best)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml) (canola oil works too)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk (120 ml) (2% or whole milk)
- 1/3 cup freshly brewed coffee (80 ml) (or boiling water)
For the Frosting:
- 1 cup unsalted butter (226 grams) (slightly softened)
- 3-4 cups powdered sugar (330 – 400 grams) (sifted)
- 1/4 teaspoon salt (to taste)
- 2-3 tablespoons whipping cream (30-45 ml) (or heavy cream)
- 1/2 – 2 teaspoons mint extract
- Green food coloring
- Chocolate shavings or mini chocolate chips (for decorating, optional)
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- In another bowl, mix the vegetable oil, egg, vanilla, milk, and brewed coffee. Stir until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix!
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and salt. Mix until combined.
- Add whipping cream, mint extract, and food coloring. Beat until smooth and fluffy.
- Frost the cooled cupcakes generously. Top with chocolate shavings or mini chocolate chips if desired.
how to serve Mint Chocolate Cupcakes
Serve these Mint Chocolate Cupcakes as part of a dessert spread or on their own. They are delightful with a cup of coffee or tea. For a special touch, you can garnish them with whipped cream or extra mint leaves.
how to store Mint Chocolate Cupcakes
Store these cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, they can be stored in the refrigerator for up to a week. Just let them come to room temperature before serving.
tips to make Mint Chocolate Cupcakes
- Make sure the butter is softened but not melted for the frosting.
- Use high-quality cocoa powder for a richer flavor.
- Adjust the amount of mint extract based on your personal taste. Start with less and add more if you like it mintier.
- For extra moist cupcakes, be careful not to overbake.
variation
You can customize these cupcakes by adding a ganache filling or swapping the mint frosting for a simple chocolate frosting. You can also try different toppings, like crushed peppermint candies, to give them a festive look.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead. Just store them in an airtight container.
Can I freeze the cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just make sure to wrap them tightly.
Can I use other flavors instead of mint?
Yes! Feel free to replace the mint extract with other extracts, such as vanilla or almond, for different flavors.
Mint Chocolate Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour (125 grams) spooned and leveled
- 1 cup granulated sugar (200 grams)
- 1/2 cup cocoa powder (45 grams) Dutch processed works best
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml) canola oil works too
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk (120 ml) 2% or whole milk
- 1/3 cup freshly brewed coffee (80 ml) or boiling water
For the Frosting
- 1 cup unsalted butter (226 grams) slightly softened
- 3-4 cups powdered sugar (330 – 400 grams) sifted
- 1/4 teaspoon salt to taste
- 2-3 tablespoons whipping cream (30-45 ml) or heavy cream
- 1/2 – 2 teaspoons mint extract
- Green food coloring
- Chocolate shavings or mini chocolate chips for decorating, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- In another bowl, mix the vegetable oil, egg, vanilla, milk, and brewed coffee. Stir until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix!
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and salt. Mix until combined.
- Add whipping cream, mint extract, and food coloring. Beat until smooth and fluffy.
- Frost the cooled cupcakes generously. Top with chocolate shavings or mini chocolate chips if desired.