Craving something sweet with a cool twist? These mint chocolate cupcakes are the perfect blend of rich chocolate and refreshing mint, topped with a creamy frosting that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor.
- Fresh mint extract adds a refreshing coolness that balances the sweetness.
- The fluffy buttercream frosting is the perfect creamy topping, with just the right amount of mint.
- Simple ingredients come together for a surprisingly easy bake.
- Perfect for any occasion, from birthdays to casual get-togethers.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp mint extract
- 1 cup buttermilk
- 1/2 cup semi-sweet chocolate chips, melted
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer
- Piping bag and tip (optional)
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and come out easily. Tip: For extra minty flavor, add a drop of mint extract to the melted chocolate before mixing it in.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is crucial for eliminating lumps and ensuring a smooth batter. Tip: Sifting the dry ingredients can make your cupcakes even lighter.
Combine Wet Ingredients
In another bowl, mix the sugar, oil, eggs, vanilla extract, and mint extract until well combined. Gradually add the buttermilk, mixing continuously. The buttermilk adds moisture and a slight tang that complements the chocolate.
Bring It All Together
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in the melted chocolate until the batter is uniform. Overmixing can lead to dense cupcakes, so stir gently.
Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.
Tips and Tricks
For an extra minty kick, add a few drops of green food coloring to the batter or frosting. If you’re out of buttermilk, you can make a substitute by adding 1 tbsp of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. To achieve the perfect frosting consistency, make sure your butter is at room temperature before beating it with the powdered sugar and mint extract.
Recipe Variations
- Add chocolate chips to the batter for extra texture.
- Top with crushed peppermint candies for a festive look and crunch.
- Use dark chocolate instead of semi-sweet for a deeper flavor.
- Swap the mint extract for orange extract for a chocolate-orange variation.
- Make mini cupcakes for bite-sized treats.
Frequently Asked Questions
Can I use peppermint extract instead of mint extract? Yes, but peppermint extract is stronger, so use half the amount to avoid overpowering the cupcakes.
How do I store these cupcakes? Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze them? Absolutely! Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
Summary
These mint chocolate cupcakes are a delightful treat that combines the richness of chocolate with the freshness of mint. Easy to make and versatile, they’re sure to be a hit at any gathering.