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Mint Chocolate Cupcakes Recipe

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4.2 from 8 reviews

These Mint Chocolate Cupcakes combine rich cocoa-flavored cake with a refreshing peppermint-infused white chocolate buttercream. Perfectly moist and topped with creamy frosting and garnishes like chocolate shavings and thin mint cookies, they make a delightful treat for any occasion.

Ingredients

Cupcakes

  • 1 1/4 cup cake flour (substitute all purpose flour)
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil (substitute canola oil or light olive oil)
  • 2 large eggs (room temperature)
  • 1/2 cup whole milk
  • 2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract

White Chocolate Mint Buttercream

  • 1 cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 4 ounces white chocolate (melted and cooled)
  • 1 teaspoon peppermint extract
  • 2-3 drops green food coloring (optional)
  • 1-2 teaspoons milk (if needed)

Garnish

  • Thin mint cookies (or Andes mints)
  • Chocolate shavings
  • Fresh mint

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to get ready for baking the cupcakes.
  2. Mix Dry Ingredients: In a small bowl, whisk together cake flour, granulated sugar, cocoa powder, espresso powder, baking powder, and kosher salt to create the dry mixture.
  3. Mix Wet Ingredients: In a large separate bowl, whisk the vegetable oil, eggs, whole milk, peppermint extract, and vanilla extract until well combined.
  4. Combine Batter: Gently fold the dry ingredients into the wet ingredients until just combined; the batter will be thin, which is expected.
  5. Fill Cupcake Liners: Pour about 1/4 cup of batter into each cupcake liner, filling them halfway.
  6. Bake Cupcakes: Bake in the preheated oven at 350°F for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
  8. Melt White Chocolate: Carefully melt white chocolate in the microwave in 20-second intervals, stirring between, until smooth; let cool to near room temperature.
  9. Make Buttercream: Using a hand or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar together until smooth.
  10. Add White Chocolate: With mixer on low, slowly pour in the melted white chocolate until fully incorporated into the buttercream.
  11. Flavor and Color: Mix in peppermint extract and green food coloring, then beat on high speed for 3-4 minutes until light and fluffy.
  12. Adjust Consistency: If the frosting is too thick, add 1-2 teaspoons of milk and beat briefly to thin it out.
  13. Frost and Garnish: Frost the completely cooled cupcakes with the mint buttercream. Decorate with chocolate shavings, thin mint cookies, and a sprig of fresh mint for a festive finish.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • The batter will be thin; do not overmix to keep cupcakes moist.
  • Espresso powder is optional but enhances the chocolate flavor.
  • If you don’t have cake flour, all-purpose flour can be substituted.
  • Adjust peppermint extract to taste if you prefer a milder or stronger mint flavor.
  • The green food coloring is optional and only for visual effect.
  • Store cupcakes in an airtight container in the refrigerator; bring to room temperature before serving.

Find it online: https://cozyplatter.com/mint-chocolate-cupcakes-recipe/