Chocolate mint cupcakes are a moist chocolate cake topped with a cool, sweet mint buttercream. The chocolate-and-mint pairing is a classic for good reason.
Hello! Today I’m sharing chocolate mint cupcakes.
Mint often gets reserved for holidays, but its bright, cooling flavor is perfect year-round — especially in summer when something refreshing is welcome. These cupcakes offer that refreshing mint flavor paired with rich chocolate, and they’re quick and approachable to make.
Why you’ll love these chocolate mint cupcakes
- Simple enough for bakers of all skill levels
- No stand mixer required for the cake
- The classic chocolate-and-mint combination works any time of year
You only need a few basic tools: a couple of bowls, a whisk, and a rubber spatula. The process is straightforward: mix the batter, fill liners about 3/4 full, bake, cool completely, then frost.
Important: let the cupcakes cool completely before frosting, or the buttercream may melt and slide off.
These cupcakes call for warm coffee because coffee enhances chocolate’s depth and richness. If you prefer to avoid coffee, flat cola (including decaf) can be used as a substitute. You may substitute melted butter for the vegetable oil, though the texture will vary slightly.
Notes about the mint frosting
For the frosting, have your butter at room temperature. Take it out before you begin the cupcakes and cut it into tablespoon-sized pieces so it’s soft by the time the cupcakes are ready. If you forget, 30–45 minutes at room temperature should suffice.
An electric hand mixer is helpful for making the frosting; beating by hand is possible but labor-intensive. For piping, a large open star tip creates pretty swirls without needing a coupler and works well for many applications.
Ready to bake? These cupcakes are great for a sweet treat at lunch, dessert, or for sharing with friends.
If you make these, leave a comment and rating below and share a photo if you like — it’s always fun to see how your batch turns out.
Dessert
American
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 3/4 cups warm coffee you can substitute flat cola
- 12 tablespoons unsalted butter at room temperature
- 4 to 4 1/2 cups powdered sugar
- 2 to 4 tablespoons milk or cream
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- green food coloring optional
- chocolate jimmies for garnish optional
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Preheat oven to 350°F. Line 14–15 muffin cups with liners and set the pan aside.
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In a medium bowl whisk together flour, baking powder, baking soda, salt, and cocoa powder.
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In a large bowl whisk sugar, melted cooled butter, and oil until combined. Beat in the eggs, peppermint extract, and vanilla.
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Whisk the dry ingredients into the wet ingredients, then slowly stir in the warm coffee until just combined. Divide batter evenly among prepared cups, filling each about 3/4 full.
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Bake 18–22 minutes, until cupcakes spring back when gently touched. Let cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
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Beat room-temperature butter on low with a hand mixer until very creamy. Add 4 cups powdered sugar, 2 tablespoons milk, peppermint extract, and salt.
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Beat on low to combine, add food coloring if desired, then increase to medium and beat until smooth. Add more powdered sugar if too thin or more milk if too thick.
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Frost cooled cupcakes as desired and garnish with chocolate jimmies if using.
Have the butter at room temperature before making the frosting. If you forget, let it sit for about 30 minutes at room temperature. Cutting the butter into tablespoon pieces helps it soften faster.
Cupcakes adapted from The New Best of BetterBaking.com.