Chocolate and mint fans, get ready for mint chocolate cupcakes.
Rich chocolate cake is paired with mint-infused frosting or ganache, creating a flavor combination that’s indulgent, refreshing, and perfectly balanced in every bite.
Bake a batch of mint chocolate cupcakes and enjoy the perfect mix of chocolatey richness and cool mint flavor.
How to Make Mint Chocolate Cupcakes
Simple to make but impressive in flavor, these cupcakes are ideal for parties, brunches, or anytime you crave a sweet, chocolatey treat with a minty twist.
Garnish with chocolate shavings or a mint leaf for an elegant finish.
How to Get Your Mint Chocolate Cupcakes Just Right
1. Measure Ingredients Accurately
Accurate measurements are key to a perfect cupcake. Use a kitchen scale for the flour, sugar, and cocoa powder to avoid dense or dry cupcakes.
Spoon and level your flour instead of scooping directly from the bag to prevent overpacking.
2. Don’t Overmix the Batter
After adding the dry ingredients, mix just until combined.
Overmixing can develop gluten, resulting in dense cupcakes.
The batter should be smooth but still light and airy.
3. Cool Cocoa Mixture Properly
Boiling water is used to bloom the cocoa for rich flavor.
Make sure the cocoa mixture has cooled to room temperature before adding it to the batter.
Adding it too hot can partially cook the eggs and affect the texture.
4. Room Temperature Ingredients
Ensure eggs and butter are at room temperature for a smooth, homogenous batter.
Cold ingredients can cause uneven mixing and result in lumpy cupcakes.
5. Correct Oven Temperature and Timing
Preheat your oven fully to 375°F (190°C). Baking too hot can cause domed or cracked cupcakes, while too low a temperature leads to underbaking.
Start checking cupcakes at 16 minutes. Insert a toothpick into the center; a few moist crumbs are perfect, but it shouldn’t be wet.
6. Avoid Overbaking
Even a minute too long can dry out cupcakes. Remove them as soon as a toothpick comes out mostly clean.
They will continue cooking slightly while cooling in the pan.
7. Frosting Tips
Beat butter until completely creamy before adding sugar and other ingredients; this ensures a light and fluffy frosting.
Add the cocoa mixture gradually to avoid overmixing or deflating the frosting.
Taste and adjust peppermint extract carefully. A little goes a long way.
8. Chocolate Chips
Fold in mini chocolate chips gently at the end to avoid them sinking to the bottom of the cupcakes.
9. Cooling
Cool cupcakes completely on a wire rack before frosting. Frosting warm cupcakes can cause it to melt and slide off.
10. Presentation Tricks
Use a piping bag with a large round or star tip for a professional look.
You can garnish with extra mini chocolate chips, a light dusting of cocoa, or a small mint leaf for a fresh finish.
Mint Chocolate Cupcakes
14
cupcakes30
minutes18
minutesThis mint chocolate cupcakes recipe blends fresh mint flavor with rich chocolate for a refreshing yet indulgent treat.
Ingredients
- For the Chocolate Cupcakes
1 cup (240 ml) water
1 cup (200 g) granulated sugar
1⅓ cups (166 g) all-purpose flour (spooned and leveled)
½ cup (113 g) unsalted butter, softened to room temperature
½ cup (41 g) unsweetened cocoa powder (natural or Dutch-process)
2 large eggs, room temperature
2 teaspoons baking powder
2 teaspoons pure vanilla extract
¼ teaspoon salt
- For the Mint Chocolate Chip Frosting
3–4 cups (360–480 g) confectioners’ sugar
1 cup (226 g) unsalted butter, softened to room temperature
⅔ cup (120 g) mini chocolate chips
2 tablespoons (30 ml) heavy cream, room temperature
¼ teaspoon peppermint extract (or to taste)
2 drops green gel food coloring (optional)
Pinch of salt to taste
Directions
- For the Chocolate Cupcakes
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners. This recipe yields about 14 cupcakes, so prepare 2 extra liners in another pan, or bake them after the first batch has cooled.
- Bring the water to a boil in a small saucepan. Place the cocoa powder in a medium heatproof bowl, then pour the boiling water over it. Whisk until fully smooth and set aside to cool to room temperature, or refrigerate briefly while preparing the other ingredients.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar using a stand mixer with a paddle attachment (or a hand mixer) on medium-high speed for about 2 minutes, until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Gently fold in the dry flour mixture until just incorporated. With the mixer on low speed, slowly pour in the cooled cocoa mixture and mix until smooth. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
- Bake for 16–19 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Allow the cupcakes to cool completely before frosting.
- For the Mint Chocolate Chip Frosting
- In a large mixing bowl, beat the softened butter on medium-high speed until creamy, about 2 minutes.
- Add 3 cups of confectioners’ sugar, the heavy cream, peppermint extract, and green gel coloring if using. Increase the mixer to high speed and whip for 3 minutes until light and fluffy.
- Adjust consistency as needed: add up to 1 more cup of powdered sugar if the frosting is too thin, or a bit more cream if it’s too thick. Taste and add a pinch of salt if it’s overly sweet. You can also intensify the mint flavor with extra peppermint extract or deepen the color with additional food coloring.
- Using a spatula, fold in the mini chocolate chips by hand.
- Pipe or spread the frosting generously onto the cooled cupcakes. Depending on how much frosting you use, there may be some leftover.
Variation Tips
1. Flavor Twists
Extra Minty: Increase peppermint extract slightly (½ tsp) or add a few drops of mint oil for a more pronounced flavor.
Chocolate Mint Swirl: Fold in 2–3 tablespoons of melted dark chocolate into the batter before baking for a marble effect.
Mocha Mint: Replace the water with cooled brewed espresso for a subtle coffee-chocolate depth.
2. Chocolate Options
- Swap mini chocolate chips for white chocolate chips or dark chocolate chunks depending on your preference.
- Mix in a handful of finely chopped Andes mints for a classic mint-chocolate combination.
3. Dietary Adjustments
Vegan Version: Use a plant-based butter or coconut oil and a flax egg (1 tbsp flaxseed + 3 tbsp water) per egg. Ensure your chocolate chips are dairy-free.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Add 1 tsp xanthan gum if your blend doesn’t contain it to maintain structure.
Sugar Alternatives: Use coconut sugar or a granulated sugar substitute suitable for baking to reduce refined sugar.
4. Texture Tweaks
- For extra moist cupcakes, replace 2–3 tbsp of water with sour cream or yogurt.
- For a lighter, fluffier cupcake, fold in 1–2 tbsp of whipped aquafaba or whipped egg whites before baking.
5. Frosting Variations
- Mint Chocolate Swirl: Fold in melted chocolate or cocoa powder into half of the frosting before piping for a marbled effect.
- Chocolate Ganache Top: Replace buttercream with a quick chocolate ganache for a glossy, decadent finish.
- Light Version: Swap half the butter in the frosting for cream cheese or Greek yogurt for tanginess and lighter texture.
6. Garnish Ideas
- Sprinkle crushed peppermint candies, chocolate shavings, or cocoa powder on top.
- Add a fresh mint leaf for a visually appealing, aromatic touch.
- Use edible glitter or green sanding sugar for a festive look.
Storage Tips
1. Room Temperature Storage
Cupcakes without frosting can be stored in an airtight container at room temperature for 1–2 days.
Once frosted, keep cupcakes in a covered cake carrier or airtight container to prevent the frosting from drying out or absorbing odors.
Avoid direct sunlight or warm areas, as the butter in the frosting can soften too much, causing it to lose shape.
2. Refrigeration
Frosted or unfrosted cupcakes can be stored in the fridge for up to 5 days.
Place cupcakes in an airtight container to prevent them from picking up fridge odors.
Allow refrigerated cupcakes to come to room temperature for 20–30 minutes before serving; this helps restore the softness of the cake and the creamy texture of the frosting.
3. Freezing
Cupcakes freeze beautifully, either frosted or unfrosted.
Unfrosted: Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months.
Frosted: Freeze cupcakes on a baking sheet until firm, then transfer to a container and cover lightly with plastic wrap. Frosting may slightly soften upon thawing but will still taste great.
To thaw, move cupcakes to the fridge for a few hours or overnight, then bring to room temperature before serving.
4. Packaging Tips
- Use a cupcake carrier or airtight container for short-term storage.
- If stacking frosted cupcakes, insert parchment paper between layers to prevent sticking and smudging.
Common Mistakes to Avoid
- Leaving cupcakes uncovered at room temperature can dry out the cake and frosting.
- Storing in a warm area can cause frosting to melt or cake to become soggy.
- Avoid microwaving frosted cupcakes; instead, allow them to thaw naturally to preserve texture.
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FAQs
Can I substitute the mini chocolate chips in the frosting?
Yes! You can use finely chopped chocolate, chocolate chunks, or even crushed mint chocolate candies. Just fold them in at the end of mixing to avoid melting or breaking them down too much.
Can I make these cupcakes gluten-free or dairy-free?
Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Baking time may vary slightly.
Dairy-free: Swap butter for a plant-based butter or coconut oil, and use a non-dairy cream in the frosting. The texture may be slightly different but still delicious.
How do I get the frosting to the right consistency?
If the frosting is too thick, add a teaspoon of heavy cream at a time until smooth and spreadable. If too thin, gradually mix in additional powdered sugar until it holds its shape. Always beat frosting until light and fluffy for the best texture.
How long do these cupcakes last, and how should I store them?
Room temperature: Up to 1 day in an airtight container.
Refrigerator: Up to 5 days, covered tightly to prevent drying.
Freezer: Up to 3 months, either frosted or unfrosted (wrap well). Thaw in the fridge and bring to room temperature before serving.
Can I adjust the mint flavor?
Absolutely! Add more or less peppermint extract depending on your preference. Start with 1/4 teaspoon extra for a stronger mint flavor, but taste carefully as peppermint can be overpowering.
