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Lately I’ve been craving the chocolate-mint flavor combination. Those flavors just seem to belong to each other. Plus I have such positive memories surrounding that specific flavor combination.
I remember as a kid my family took a cruise vacation. Every night when we were done with our activities on the ship, we’d come back to our room and discover our towels were folded in the shape of various animals and there were chocolate mints left on our beds.
That was one of my favorite parts of that vacation. I guess I was easily impressed as a kid. Or maybe I’ve just always been obsessed with food!
My memories of chocolate mint goodness also include selling Thin Mint Girl Scout Cookies in my neighborhood, going door to door with my dad. There was one neighbor who loved the cookies so much she’s always buy an entire case, getting me closer to the coveted selling prize.
I wonder how much being a Girl Scout taught me about entrepreneurship now that Handle the Heat has been my full time business for years?! Kind of crazy to think about. All roads lead back to chocolate… and cookies.
How to Make Mint Chocolate Cupcakes
Chocolate for Mint Chocolate Cupcakes
The cupcakes themselves use both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible.
Do I have to use Dutch Process Cocoa Powder?
Yes. Dutch-process cocoa actually works differently on a chemical level compared to regular natural cocoa. That’s why there’s vinegar in this recipe. You can learn more about the differences between cocoa powders here.
You can find Dutch process cocoa at many stores, such as Whole Foods, Sur la Table, and Williams-Sonoma. You can also order on Amazon. Hershey’s Special Dark cocoa powder should also work in this recipe, though the final cupcake color will be much darker than these photos.
Oil vs. Butter in Cupcakes: Which Is Better?
This recipe calls for vegetable oil instead of melted butter. Oil gives the palate the sensation of moistness because it’s liquid at room temperature (even though it has no water content!).
Be sure to use fresh vegetable oil. Give it a sniff before using it to make sure it doesn’t have any ‘off’ aroma. It also allows the chocolate mint flavor to shine through. Feel free to use melted coconut oil instead of vegetable oil if you’d prefer.
Learn more about Butter vs. Oil in Baking here.
Peppermint Flavor
Be sure to use peppermint extract in both the batter and buttercream frosting. Do not use mint or spearmint extract unless you want your cupcakes to taste like toothpaste 😉
Buttercream Frosting for Mint Chocolate Cupcakes:
Feel free to adjust the amount of powdered sugar to cream until you get the consistency of frosting you prefer. If using food coloring, I much prefer gel coloring. It allows you to use just a small amount for an intense color. I like the Americolor brand the best, but Wilton gel food coloring should work too. Start small and add more as you blend.
How to Decorate Chocolate Cupcakes:
Here’s the fun part! Feel free to get creative with piping tips and garnishes. Green sprinkles are what we chose. If you’re making these cupcakes for St. Patrick’s Day, gold sprinkles, gold chocolate coins, or shamrock sprinkles would be perfect.
If you’re making these for Christmas, sprinkle with some crushed candy canes. You could even use one of my super simple techniques for swirling frosting to make red + white candy stripes with the buttercream.
For more flavor feel free to garnish with chocolate shavings, Andes mints, or even thin mint cookies.
More Chocolate Cupcake Recipes
More Mint Chocolate Recipes
For the chocolate cupcakes
-
5
ounces
(142 grams) bittersweet chocolate,
finely chopped
-
1/3
cup
(28 grams) Dutch-process cocoa
(do not substitute)
-
1/2
cup
boiling water
-
3/4
cup
(95 grams) all-purpose flour
-
1/2
cup
(100 grams) granulated sugar
-
1/2
cup
(100 grams) packed light brown sugar
-
1/2
teaspoon
salt
-
1/2
teaspoon
baking soda
-
1/2
cup
(113 grams) sour cream or full fat plain yogurt,
at room temperature
-
1/4
cup
vegetable oil
-
2
large eggs plus one egg yolk,
at room temperature
-
2
teaspoons
white vinegar
-
1/2
teaspoon
peppermint extract*
For the mint frosting
-
3
cups
(375 grams) powdered sugar,
sifted
-
8
ounces
(227 grams) unsalted butter,
at room temperature
-
1/4
teaspoon
fine salt
-
1/4 to 1/2
teaspoon
peppermint extract*
depending on desired intensity
-
1 to 2
tablespoons
heavy cream
-
Green gel food coloring,
if desired
-
6
Sprinkles, chocolate shavings, or Andes mints,
for garnish
Make the cupcakes:
-
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
-
In a medium heatproof bowl add the chocolate and cocoa powder. Pour the boiling water over mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool.
-
In a small bowl, whisk together the flour, sugars, salt, and baking soda.
-
Whisk sour cream, oil, eggs, egg yolk, vinegar, and peppermint extract into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
-
Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
-
Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
-
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until the mixture is completely smooth. Scrape down the sides and bottom of the bowl as needed. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Add in green gel food coloring, if desired, and beat until evenly colored.
-
Transfer frosting to a piping bag fitted with a decorative tip and pipe onto each cupcake. Decorate with desired garnish. Serve or store in an airtight container at room temperature for 1 day, or in the fridge for 3 days.
*Make sure to use peppermint extract and NOT mint or spearmint.
This post was originally published in 2012 and recently updated with new photos, weight measurements, and recipe tips. Photos by Ashley McLaughlin.
How did you make it to this color? What is thr gel color did you use?
Amazing, moist, delicious! This is a really tasty, easy to make recipe and I highly recommend . Am going to play with it a little and try different essences but it is perfect as is.
Did a swirl of Halloween colours for the frosting which looked awesome.
Tasty, but the old recipe was better! Why change it rather than make a new post!?
These were so good. My whole family gobbled them right up. They were also surprisingly easy to make.
Hello- did you change the recipe? This was one of our faves but looks like the recipe changed? I don’t remember adding brown sugar or having to chop up a bar of chocolate. I even noticed the image of the cupcake is different- used to have Andes mint on top? I made it today and noticed it didn’t taste the same (not as sweet, more burnt tasting) and wasn’t as moist as before. Do you have a link to your original recipe because I much prefer that one. Thanks!
What’s the purpose of the vinegar? And, would apple cider vinegar make the flavor off? I happen to he out of vinegar at the moment.
Hi Tessa, Tempting, fabulous cap cakes , specially the mint frosting.
Can I use almond milk instead of the heavy cream
Cupacakes are one of the most popular bakery item nowdays. It is liked by almost everyone.Cupcakes are available almost at every bakery as they are one of the favorite sweet delights that people love to devour. They are a perfect treat for weddings, birthdays, or any other event.
Cupcakes are considered as the favorite dessert among the children and also among the adults. As cakes are the loving deserts of everyone and if you want to make it more delightful and eye-catchy you can pack them in unique and attractive cupcake boxes to enhance their beauty
Wow, These cupcakes are just amazing they are looking so beautiful and mouthwatering. i have never seen such beautiful Cupcakes Before thanks for sharing such an great post. Such Beautiful Cupcakes also require unique and attractive packaging to enhance their beauty.
I was wondering if I can use canola oil instead of vegetable oil.
I absolutely love this recipe! I messed up the measurements a little bit but both the cupcakes and icing still turned out amazing!
I had a few problems with this recipe: 1) Quantities. I don’t know in what universe this recipe would make 18 cupcakes and if it did, it’s a pretty scant amount of frosting for 18 cupcakes. 2) Mint to chocolate ratio in the cupcakes – the mint overpowered the chocolate. 3) Cupcakes didn’t rise very well, and I used brand-new baking powder and soda.
Also, the frosting was quite stiff. I ended up using more cream than was called for. I also used spearmint/peppermint extract for the frosting and wish I had done the same for the cupcakes.
They tasted amazing, however, they didn’t look too good- but that’s my fault. This is a great recipe.
Can I use this batter for a cake instead?
Wow my favorite i love chocolate mint and i just made them now hmmmm yummy i love them thanks for the recipe
Ugggh, I’ve been trying to make these a million times, and I can’t ! They all get flat and ugly, and make a mess inside my oven. I’ve been baking for a while now, and this has never happened to me. I’m over these
okay I’m making these cupcakes right now and my batter came out really watery what am I doing wrong is it supposed to be like that? I’ve followed all the directions perfectly
I just made these to bring into work tomorrow. The batch size gave me 14 cupcakes (whew just enough for my crew), but I will be making these again and doubling it! I made a few changes to the cupcake: did 50:50 vanilla and mint extract, so 1/2 tsp each, and instead of plain boiling water I did 1/2 cup HOT coffee to enhance the chocolate flavor and add a little acidity for the baking soda to fluff up the cake (I’m a chemist, what can I say). I didn’t use the frosting recipe, instead I did my own buttercream frosting with vanilla and mint. I think these will be a big hit! I like the chocolate cake better than other recipes I’ve tried, will definitely use it as a base for other flavors….mmm chocolate and orange.
Thank for a great and easy cupcake recipe!
I am newer to baking from scratch, the flavor and texture is wonderful for the cake. I did run into issues with my frosting. It seemed to be way too liquid, when I put it on the cake is just slide off. Cupcakes where not hot. Did I not mix frosting long enough?
Cake is good, frosting not so much. Too much salt and recipe barely yields enough for half the cupcakes.
Can I use butter instead of vegatable oil? Is the ratio the same?
My almost 3 year old son fell in love with mint chocolate chip ice cream and asked for mint chocolate chip cupcakes for his birthday party. Having never seen or eaten such a cupcake I didn’t even know were to begin! I’m so glad I found this recipe! These were amazing!! I got so many compliments on them at the party today! Thanks so much for sharing!
That makes me so happy to hear, Amanda! 🙂
Worries unfounded. They came out perfect
Halfway through making this and pretty nervous about how thin the batter got after I added the water. Crossing fingers!
I just finished these and like other comments above it only yielded 15 cupcakes. The cupcakes are wonderful and moist! But the frosting is a different story it was much too thin and not impressive tasting. I would suggest a cream cheese frosting instead.
For some reason when I make the frosting it reminds me of toothpaste. Not just the smell but the flavor also. Is there something I amean doing wrong to make it taste and smell like this?
I made these for my class and they LOVED them!!! Perfect and sooooo moist. And look at my cupcake blog at http://myfabcupcakes.blogspot.com
Can I replace the heavy cream with something? If so, what?
Can you use this recipe to make a cake?
OMG these lookn so amazing i need to try it out!!
I just made them and they are not looking any good 🙁 they are all out of their cupcake molds!
I am wondering if the high altitude may affect them? I live same altitude as Denver.
Thank you for any advice 🙂
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
CHERRY-MINT CHOCOLATE a burst of cherry zest
This is usually a article that gies straight for the point , no fluff here . You should publish some far more about this !! Thank you and bookmarked!
I’ve been visiting your blog for a while now and I always find a gem in your new posts.
Just finished making these! They are delicious. The cake is super moist and the frosting has just enough mint. Thanks for posting the recipe.
These were absolutely the best chocolate cupcakes I have ever made, and I love to bake. They are almost fudgy when they are hot and amazing room temp too. Delicious. For people trying the recipe– the batter was much more liquid than I expected– so don’t be worried, that’s normal. Also, I used skim milk and that was fine too (in case anyone was wondering). The recipe made about 15 cupcakes for me. The frosting I thought was good but not mindblowing– I think I would omit the salt next time, perhaps. Honestly I could just eat these unfrosted they are that good. I skipped the Andes mints as I was just making these for myself to relax on a Friday night after a stressful week at work. 🙂 Just had one now (Sunday night) and they are still just as good, so they keep well too. Thanks for the recipe!
How many does this recipe yield? I can’t wait to try them!
18 standard cupcakes
Will the frosting last over night?
It should be fine. You could store the cupcakes in the fridge and bring back to room temperature before serving too.
Fabulous recipe! I love that it calls for cheaper vegetable oil and not butter, yet still tastes wonderful. My cake turned out moist but not too dense, and it wasn’t crumbly at all. I replaced the milk with an equal amount of Bailey’s Irish Cream and skipped the frosting, because it is already perfect on its own.
Also, it keeps very well in the freezer! I just reheated a slice I baked a month ago and it’s almost as good as it was when it was still new.
Wow great call with the Bailey’s Irish Cream. Sounds fantastic. I may have to do that next time! Good to know it keeps in the freezer, too.
Made them last night for a colleague’s birthday and they were a HIT!!! I used cream cheese frosting instead since I was to serve them in the morning! Thank you, love them!
So happy to hear that!
This is my first time on your blog and WOW! I just tried this cupcake and I have to say say something. First off I should say the recipe was so easy! This is hands down the best cupcake I’ve ever made! They were so moist! Perfect amount of mint. Fabulous! Thank you for sharing. Now I have to explore all your recipes. 🙂
Yay!!
I am so happy to read this. This is the type of manual that needs to be given and not the random misinformation that’s at the other blogs. Appreciate your sharing this greatest doc.
Oooh, I’ve made this frosting too and it’s great! Can’t beat the chocolate/mint combo 🙂
I bet they’re the perfect after-dinner treat. The mint-green icing looks really refreshing and amazing.
Looks absolutely delicious! I love a good cupcake and these look amazing. Love the frosting.
my oh my those look SO good! i love the color too!
what’s the purpose of the boiling water?
It makes the cake moist!
They look delicious! *_*
I love Andes mints, and know that I’d love these cupcakes!!
Lovely cupcakes! I, too, am a big fan of chocolate and mint, and I could eat these all year round. 🙂