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Mint Chocolate Cupcakes with Chocolate Frosting

Mint Chocolate Cupcakes with Chocolate Frosting for Joyful Celebrations

Delightful Mint Chocolate Cupcakes with Chocolate Frosting are perfect for celebrations, capturing the spirit of St. Patrick’s Day.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour For gluten-free option, substitute with gluten-free flour.
  • 1/2 cup Cocoa Powder Dark cocoa offers a deeper taste.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal results.
  • 1/2 teaspoon Salt Use sparingly in dessert recipes.
  • 1 cup Granulated Sugar Brown sugar can provide a richer flavor.
  • 1/2 cup Brown Sugar Can be replaced with more granulated sugar if needed.
  • 1/2 cup Vegetable Oil Swap with melted butter for a richer flavor.
  • 2 large Eggs Use flax eggs for a vegan version.
  • 1 cup Buttermilk Regular milk with vinegar works as a substitute.
  • 1 teaspoon Vanilla Extract Almond extract offers an exciting alternate profile.
  • 1 teaspoon Peppermint Extract Omit if a milder mint taste is preferred.
  • 1 cup Hot Water Crucial ingredient for texture.
For the Frosting
  • 1/2 cup Unsalted Butter Use plant-based butter for a vegan option.
  • 2 cups Powdered Sugar Reduce sugar for a lighter sweetness.
For Decoration
  • 1 cup Green Sprinkles
  • 1/2 cup Chopped Andes Mints
  • 1/2 cup Chocolate Chips

Equipment

  • Mixing Bowl
  • muffin tin
  • cupcake liners
  • Hand Mixer
  • spatula
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, vanilla extract, and peppermint extract until smooth.
  4. Gradually add the dry ingredient mixture to the wet ingredients and gently fold until just combined.
  5. Carefully stir in the hot water to keep the cupcakes moist and enhance chocolate flavor.
  6. Fill each cupcake liner about 3/4 full with batter and bake for 16 to 18 minutes.
  7. Remove the cupcakes from the oven and let cool for about 5 minutes before transferring to a wire rack.
  8. Beat the softened unsalted butter until fluffy, then gradually mix in the powdered sugar and cocoa powder, and add vanilla extract.
  9. Pipe the chocolate frosting onto each cupcake and sprinkle with green sprinkles, chopped Andes mints, or chocolate chips.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better aeration.

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