These Fluffy and Moist Mint Chocolate Cupcakes are made with a rich chocolate cupcake and are frosted with a cool mint buttercream frosting. They have a wonderful balance of flavor and are perfect to make for when you are craving something chocolatey and minty!
Mint and chocolate are one of the best flavor combinations out there. Why?
The answer is simple. The mint flavor takes the edge off the chocolate’s richness and vice versa. These two flavors compliment each other perfectly! There’s a reason why mint chocolate ice cream is my fave flavor! As a pastry school grad, playing with flavors is something I really enjoy doing and sharing with you!
The key to making these mint chocolate cupcakes is to start out with a moist and fluffy chocolate cupcake. This sets the tone for the base that gets topped with a deliciously refreshing mint frosting and garnished with none other than Andes Chocolate Mints!
Want to make a cake? Go for this peppermint cake with white chocolate peppermint buttercream!
WHY YOU SHOULD MAKE THIS RECIPE
- The base of the cupcakes is rich chocolate cupcake that has a hint of peppermint.
- Mint frosting is both refreshing and flavorful balanced against the cake.
- These cupcakes bake up in only 18 minutes, they can be completely finished and frosted in about 30 minutes.
- All-Purpose Flour – Makes up the dry ingredient base of the cupcakes holding everything together.
- Unsweetened Cocoa Powder – This ingredient is responsible for the rich chocolate flavor and natural brown color of the cupcake.
- Sugar – Sweetens up the chocolate cupcake.
- Baking Soda & Baking Powder – Helps this minty treat rise to become fluffy while staying moist and dense.
- Kosher Salt – Activates the leavening agents while providing contrasting flavor to the sweetness.
- Eggs – Binds all of the baking ingredients together so they are set properly.
- Yogurt – You can use yogurt or sour cream to create a moist texture in the cupcake.
- Warm Water – Warm water helps the chocolate bloom and bring out more flavor.
- Vegetable Oil – Makes the cupcake batter smooth and rich.
- Vanilla Extract – Adds a light fragrant vanilla flavor throughout the cupcake that balances all of the flavors.
- Peppermint Extract– While this is optional, it adds a nice hint of peppermint to the cake.
HOW TO MAKE Mint chocolate Cupcakes
Prepare for baking: Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners. Set aside.
Mix the dry ingredients: In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt. Whisk to combine.
Add the wet ingredients: To the same mixing bowl, add in the eggs, yogurt, and water and whisk until a smooth batter forms. Add in the vegetable oil, vanilla extract, and peppermint extract if using, and mix again. Make sure you whisk well. Some dry ingredients can get trapped in the bottom of the bowl. The batter will be thin.
Bake and cool: Fill each liner ⅔ of the way full with batter. Bake for 18 mins or until a toothpick inserted in the middle comes out clean. Cool completely.
Frost and decorate- Frost the cupcakes with mint buttercream frosting and garnish with an Andes Mint.
TIPS FOR RECIPE SUCCESS
Because this cupcake batter is made all in one bowl, some of the dry ingredients may get trapped on the bottom of the bowl. Be sure to scrape down the bottom and sides of the bowl with a rubber spatula to ensure all ingredients are incorporated.
Do not overfill the cupcake liners, as the cupcakes will spill over and be misshapen. Fill each liner about ⅔ of the way full with batter. Remember that this is a very thin and loose batter!
Make to to measure your flour accurately. The best way to do this is with a kitchen scale. Otherwise spoon and level flour into your measuring cup, never scoop with it or it will pack too much flour and your cake will be dry.
STORAGE AND FREEZING
Storing– Once cooled and frosted, chocolate mint cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Freezing– You can also freeze these cupcakes, without frosting, for up to 2 months. Thaw overnight in the refrigerator and frost as desired before serving.
This recipe makes 12 cupcakes. You can double the recipe if you need more, it will be just fine!
What’s the best cocoa powder to use to make chocolate cupcakes?
For the richest and most intense chocolate flavor, go for a dark cocoa powder like Dutch-processed cocoa powder.
Do I have to use peppermint extract? Can I use mint extract instead?
You can use mint extract in place of peppermint extract, but the flavor will be more subtle. If you want a stronger mint flavor, go with peppermint.
Can I make these into mini mint cupcakes?
Sure! You’ll need to adjust the baking time to 12 minutes. The recipe will make about 48 mini cupcakes.
MORE CHOCOLATE CUPCAKE RECIPES
We’re chocolate cupcake obsessed! If you’re looking for more recipes, be sure to check out these fan favorites!
Fluffy and Moist Mint Chocolate Cupcakes
- 1 cup sugar (200g)
- 1 cup all purpose flour (120g)
- ½ cup unsweetened cocoa powder (42g)
- ½ tsp baking soda (3g)
- ½ tsp Baking powder (2g)
- ½ tsp kosher salt (3.5g)
- 2 egg s (100g)
- ½ cup yogurt or sour cream (114g)
- ⅓ cup warm water
- 2 tbsp vegetable oil (24g)
- 1 tsp vanilla extract (5g)
- 1/4 tsp peppermint extract optional
- Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
- Add in the 2 eggs, ½ cup yogurt, and ⅓ cup water and whisk until a smooth batter forms.
- Add in the 2 tbsp vegetable oil, 1 tsp vanilla extract, and 1/4 tsp peppermint extract if using, and mix again.
- Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl. The batter will be thin.
- Fill each liner ⅔ of the way full with batter.
- Bake for 18 mins. Cool completely.
- Frost with Mint Buttercream frosting!