Mint Chocolate Cupcakes Recipe — Decadent Mint-Choc Cupcakes

Chocolate Cupcakes

• 1 cup all-purpose flour (125 g), spooned and leveled
• 1 cup granulated sugar (200 g)
• 1/2 cup cocoa powder (45 g), Dutch-processed recommended
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup vegetable oil (60 ml)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk (120 ml), 2% or whole
• 1/3 cup freshly brewed coffee (80 ml), or boiling water

Mint Buttercream

• 1 cups unsalted butter (226 g), slightly softened
• 3-4 cups powdered sugar (330–400 g), sifted
• 1/4 teaspoon salt, to taste
• 2-3 tablespoons whipping cream, or heavy cream
• 1/2-2 teaspoons mint extract
• green food coloring
• chocolate shavings or mini chocolate chips, for decorating, optional

Chocolate Cupcakes

• Preheat the oven to 350°F (180°C). Line a 12-cavity muffin tin with liners.
• Whisk the dry ingredients—flour, cocoa, sugar, baking powder, baking soda, and salt—in a large bowl. Sift the cocoa powder to remove lumps, then set the mixture aside.
• In a separate bowl, whisk together the oil, egg, milk, and vanilla.
• Make a well in the dry ingredients, pour in the wet ingredients, and whisk until almost combined.
• Whisk in the freshly brewed coffee (or boiling water) until the batter is smooth and glossy; it should be fairly thin.
• Spoon batter into the prepared pan, filling each cup about two-thirds full. You should have 12–13 cupcakes. Bake 18–20 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Mint Frosting

• Beat the butter on medium speed until lightened and soft.
• Add 2 cups sifted powdered sugar, salt, and 1/2 teaspoon mint extract. Start on low speed, then increase to medium and combine.
• Beat in the remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon whipping cream. Adjust mint extract to taste. For firmer frosting, use less cream and more powdered sugar. Optionally add a few drops of green food coloring.
• Ensure cupcakes are completely cool before frosting. Pipe or spread the buttercream—use a 1M tip for a classic swirled look—and finish with chocolate shavings or mini chips if desired.

1. Cocoa: The recipe was developed with Dutch-processed cocoa. Be sure to sift before measuring.
2. Room Temperature: Allow the egg and milk to come to room temperature for best mixing and texture.
3. Frosting Yield: If you prefer a thin spread of frosting, you can halve the frosting recipe.
4. Nutrition: Nutrition facts are estimates based on one cupcake with frosting and assuming 12 equal cupcakes.
5. Storage & Make-Ahead: Unfrosted cupcakes can be baked a day ahead, cooled completely, and stored in an airtight container. Prepare frosting the next day. Leftovers keep at room temperature up to 8 hours or refrigerated up to 4 days; bring to room temperature for about 30 minutes before serving.

Nutrition