Mint Chocolate Cupcakes

Rich, super soft Chocolate Cupcakes topped with super creamy Mint Buttercream. These cupcakes are perfect for anyone who loves mint chip ice cream.

Course Dessert

Cuisine American

Keyword Chocolate Cupcakes with Mint Frosting, Mint Chocolate Cupcakes

Prep Time 45

Cook Time 18

Total Time 1 30

Servings cupcakes

Calories 425kcal

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 ⅔ 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.

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.

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.
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.
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.