Moist, fudgy, super rich chocolate cupcakes topped with creamy mint buttercream. If you love mint chocolate chip ice cream – you need to make these mint chocolate cupcakes!
**This post was updated March 24, 2024 with new photos and recipe tips**
Today, I’m so excited to share this mint chocolate cupcake recipe. If you love Andes Chocolate Mints, Thin Mint Cookies, Mint Aero Chocolate Bars, or mint chip ice cream – then you need to try these chocolate cupcakes with mint frosting.
The recipe starts with the softest, fudgiest chocolate cupcakes. The cupcakes get their moist texture from using oil, 1 egg, and milk. Oil makes the cupcakes stay extra moist for longer because oil is liquid at room temperature. You don’t taste the oil whatsoever because of the rich chocolate flavor. The chocolate flavor for these cupcakes comes from using cocoa powder. Then we’re adding freshly brewed coffee to the cupcake batter. The hot coffee makes the cocoa powder activate so that the flavor is richer and more robust.
Then we’re topping it off with creamy, smooth mint buttercream frosting. The frosting is incredibly thick and creamy. The flavor reminds me of mint ice cream or a shamrock shake. It’s made with butter, powdered sugar, mint extract, salt and whipping cream – plus a little optional green food coloring. I love using whipping cream or heavy cream as opposed to milk for this recipe because it makes the frosting extra creamy.
Baking Tips & Tricks
- Make sure the egg and milk are at room temperature before getting started. This ensures that everything mixes together properly.
- Sift the cocoa powder first. Cocoa powder is notoriously lumpy – so sifting is definitely mandatory.
- You won’t taste the coffee whatsoever, but if you really don’t want to use freshly brewed coffee – boiling water will work too
- Mint extract can be found in the baking aisle near the vanilla extract.
- The butter for the frosting should be slightly softened, but not starting to melt or get slimy.
Fudgy, moist and topped with the creamiest frosting – these mint chocolate cupcakes are the perfect recipe for anyone who loves mint chocolate. For anyone who loves mint chocolate, these are the perfect recipe.
And if you need more mint chocolate recipes, then be sure to try:
Mint Chocolate Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Chocolate Cupcakes
- 1 cup all purpose flour (125 grams) spooned and leveled
- 1 cup granulated sugar (200 grams)
- ½ cup cocoa powder (45 grams) I use Dutch processed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegetable oil (60 ml) canola oil works too
- 1 large egg room temperature
- 1 teaspoons vanilla
- ½ cup milk (120 ml) 2% or whole milk
- â…“ cup freshly brewed coffee (80 ml) or boiling water
Mint Buttercream
- 1 cups unsalted butter (226 grams) slightly softened but not starting to melt
- 3-4 cups powdered sugar (330 - 400 grams) sifted
- ¼ teaspoon salt to taste
- 2-3 tablespoons whipping cream (30-45 ml) or heavy cream
- ½ - 2 teaspoons mint extract
- green food coloring
- chocolate shavings or mini chocolate chips for decorating, optional
Instructions
Chocolate Cupcakes
- Preheat the oven to 350F (180C) degrees and line a 12-cavity muffin tin with cupcake liners.
- In a large bowl whisk together the dry ingredients: flour, cocoa, sugar, baking powder, baking soda and salt. Be sure to sift the cocoa powder first to remove any lumps. Set aside.
- In a separate bowl, whisk together the oil, egg, milk and vanilla extract.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together until almost combined.
- Whisk in the freshly brewed coffee until no lumps remain and the batter is smooth and glossy. It should be quite thin.
- Spoon the batter into the prepared muffin pan, filling each muffin tin about â…” full - you should end up with 12-13 cupcakes in total. Bake for 18-20 minutes until an inserted toothpick comes out clean. Cool in the pan for at least 10 minutes before transferring to a wire rack to continue cooling.
Mint Frosting
- Using a stand or hand-held electric mixer beat the butter on medium speed until the color has lighted and the butter is softened.
- Add in 2 cups sifted powdered sugar, salt, and ½ teaspoon mint extract. Start with the mixer on a low speed and gradually increase to medium speed until combined.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of whipping cream and slowly adding in more mint extract as you go - depending on how strong of a flavor you prefer. For thicker frosting, add less cream and more powdered sugar. Optionally, mix in a few drops of green food coloring.
- Make sure the cupcakes are fully cooled. Frost the cupcakes using a piping bag or a knife. I used a piping bag with a 1M star tip. Optionally, sprinkle with chocolate shavings or mini chocolate chips.
Notes
- Cocoa: This recipe was developed using Dutch process (also called specialty dark) cocoa. Be sure to sift first.
- Room Temperature Ingredients: The egg and milk should be at room temperature before getting started.
- Frosting: If you plan to frost these cupcakes with a knife using a thin layer of frosting, you can divide the frosting recipe in half.Â
- Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting - assuming that the recipe yields 12 uniform cupcakes and all the frosting is used.Â
- Storage & Make Ahead Tips: Unfrosted cupcakes can be made 1 day in advance, cooled fully, and stored overnight in an airtight container. Make the frosting the next day and serve. Leftovers can be stored in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 4 days. Let the cupcakes sit at room temperature for 30 minutes before enjoying.Â
Nutrition
Dianne
These look so pretty. Love chocolate and mint together. Will make for St Patrick’s Day next week.
Fiona
Thanks so much Dianne! I hope you love the cupcakes 🙂
Teri
How full do you fill the cupcake liners? 2/3 full or half full?
Fiona
I fill mine about 2/3 full. I’ll often use a cookie scoop to do it so it makes the process a little easier 🙂
Shana Adkins
What tip do you use for the icing? They look great!
Fiona
I used a 1M wilton tip!
Denise Rankin
I made these yesterday, and they were wonderful. Great cupcake recipe, nice and moist and chocolatey. Splurged on the Dutch processed cocoa and I’m glad I did. Delicious. I will be using these for my go to chocolate cupcake recipe. You can frost them with any kind of frosting although the mint frosting is awesome. I used the full amount of mint extract and it was yummy.
Jade
I make these with coconut oil as the vegetable oil and it gives them the best hint of coconut flavour. I want to make this as a cake.,. Can you advise how long to bake in an 8 inch pan?
Kate
Delicious cupcakes. I had a first time request to make mint chocolate chip cupcakes for a co-workers daughter. She loved them and I love how they turned out.
PJ
I made for graduation party, big hit.
Riffat sultana
Hi can I reduce cocoa powder ?
Fiona
You would need to increase the flour to compensate – about the same amount extra of flour for the amount of cocoa you remove. I haven’t tried the recipe with every proportion of cocoa and flour, so I can’t be certain of the results.
Alicia
Just made these and they turned out excellent. The cake is awesome. I will use this cake recipe for any flavour icing in the future. My icing looks super neon green, so go easy if you want a softer hue like this recipe.
What I LOVE is that it was exactly the right amount of icing for my 19 cupcakes. Which I LOVE LOVE LOVE! I hate wasting icing with leftovers.
Followed the recipe exactly aside from having to make my own fake buttermilk. Highly recommend.
BeamGaming
Definitly 5 stars. Made cupcakes from this app before ACTUALLY BOSS.