Chocolate Mint Cupcakes
Dive into a world of indulgence with these decadent Chocolate Mint Cupcakes, a perfect blend of rich chocolate and refreshing mint flavors. These moist, tender cupcakes are made with cocoa powder and a hint of vanilla, while the creamy, mint-infused buttercream frosting gets a pop of color from green food coloring for a festive touch. Topped with semi-sweet chocolate chips and garnished with fresh mint leaves, they are as visually stunning as they are delicious. Ready in just 40 minutes and yielding 12 servings, this dessert is ideal for holiday gatherings or an anytime treat for mint chocolate lovers. Perfect your baking game with this easy cupcake recipe that combines irresistible flavors and stunning presentation!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cup whole milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup hot water
- 0.5 cup unsalted butter
- 2 cups powdered sugar
- 0.5 teaspoon peppermint extract
- 3 drops green food coloring
- 0.5 cup semi-sweet chocolate chips
- 6 leaves fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Stir in the hot water (the batter will be thin). Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the mint frosting. In a large bowl, beat the butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the peppermint extract and green food coloring, adjusting the intensity of the color as desired.
Once the cupcakes are completely cooled, use a piping bag or spatula to frost each cupcake with the mint buttercream.
Sprinkle the tops with chocolate chips for extra texture and garnish each cupcake with a fresh mint leaf, if desired.
Serve and enjoy!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 40.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
