Mint Chocolate Cupcakes

If you love chocolate and mint together, you won’t be able to stay away from these mint chocolate cupcakes! Soft, tasty cupcakes made with the most scrumptious mint frosting!

How much do you guys like chocolate and mint together!?

It is one of my favorite combos!! Mint Oreo, mint Aero bars, thin mints, they’re all so good! These mint chocolate cupcakes are so divine!! I brought the leftovers to a friend’s outdoor gathering this past weekend and let’s just say they disappeared quickly. Always a good affirmation that you made a tasty treat!

I decided to post these today because I felt the need to contribute at least something to the upcoming St. Patrick’s Day holiday! We’re not huge celebrators of it but I do like doing a few green-themed things like my green monster muffins! It’s also been far too long since I posted a cupcake recipe on the blog!

So, without further ado, I introduce you to these mint chocolate cupcakes!

How do you make these mint cupcakes?

I tried these cupcakes a couple of times to get them just right. They’re rich and delicious and have just a hint of mint flavor! I added mint to both the cupcake itself as well as the frosting. So good!

This recipe starts out by sifting together the dry ingredients, and setting them aside while preparing the rest of the ingredients. Beat the softened butter in the mixer on high, along with both the sugars, until smooth and fluffy. Add the oil, eggs (one at a time), then sour cream. Once everything is totally mixed, add in the melted chocolate and extracts. Be sure to use mint extract!

With the mixer running on low, slowly alternate between adding the dry ingredients and pouring in the boiling water. Mix only until just combined!

Fill the liners up only 2/3 full, leaving room at the top for them to rise up. 

The cupcakes will bake for 20 minutes.

Pro Tip: Try not to open the oven door until at at least 18 minutes have passed, to check whether the cupcakes are done. This will help avoid the cupcakes sinking in the middle!

Once the cupcakes are baked and have time to cool down completely, you can prepare the mint frosting!

How do you make mint buttercream?

Mint buttercream is so addictive! It’s made the exact same way as a typical buttercream recipe, using:

• unsalted butter, softened
• powdered sugar
• cream

But we make it extra special by adding 1 teaspoon of mint extract! So good! I divided my frosting into two and then added a bit of green food coloring to the one half, to make the pretty two-toned frosting! You could make all of your frosting green, or all white. Your choice!

How long can you keep these mint chocolate cupcakes at room temperature?

These cupcakes will do just fine on the counter, in an airtight container for 2-3 days. You can also freeze the cupcakes, with or without icing. Freezing without the icing is easier to just thaw overnight in the fridge and then add icing later. There’s no risk of messing up the pretty swirls!

The recipe makes 18 cupcakes in total, so if 9 is more your style, you can always make the full batch and then freeze half!

I hope you enjoy these minty delights as much as we did!

Some of my other favorite cupcakes from the blog:

• caramel apple cupcakes
• chocolate cherry chip cupcakes
• vanilla birthday cupcakes
• chocolate beet cupcakes

Mint Chocolate Cupcakes

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5 from 10 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 18 cupcakes 1x

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Description

If you love chocolate and mint together, you won’t be able to stay away from these mint chocolate cupcakes! Soft, tasty cupcakes made with the most scrumptious mint frosting!

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Ingredients

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• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder (NOT Dutch process)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp vegetable oil (or avocado oil)
• 2 large eggs
• 1/2 cup full-fat sour cream (or Greek yogurt)
• 4 oz semi-sweet chocolate, melted
• 1 tsp pure mint extract
• 1 tsp vanilla extract
• 1/4 cup boiling water

Mint Buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp mint extract
• 1–2 tbsp heavy cream, as needed
• optional: 2-3 drops light green food coloring

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Instructions

1. Preheat the oven to 350 F and line 2 cupcake trays with muffin liners. You will be making 18 cupcakes in total. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and sugars together on high until soft and fluffy, about 1-2 minutes. Add the oil, then the eggs, one at time. Add in the sour cream and mix until combined, then add the melted chocolate and extracts and beat until smooth.
3. With the mixer running on low, add half of the dry ingredients to the mixture, followed by half of the boiling water. Repeat with remaining dry ingredients and remaining boiling water, only mixing until just combined.
4. Fill the liners 2/3 full and bake in the oven for 20 minutes. Do not open the oven door until 18 minutes has passed. Check the cupcakes with a toothpick to ensure it comes out clean. Remove the cupcakes from the oven and allow them to completely cool before frosting.
5. Prepare the mint buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high for 1 minute before adding the powdered sugar and mint extract, and beating on high again. Add the heavy cream, starting with 1 tbsp and adding more to ensure the right consistency. Add the food coloring, if using, and beat until combined. Pipe or spread the frosting onto the cooled cupcakes and serve!

Frosted cupcakes will last at room temperature, in an airtight container, for 2-3 days. Frosted or unfrosted cupcakes can be stored in the freezer for up to 2 months, thawing overnight in the fridge.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: cupcakes
• Method: oven bake
• Cuisine: american

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