Name: Mint Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk; 1 tsp vanilla extract; 1 tsp peppermint extract; For the frosting:; 1 cup unsalted butter, room temperature; 4 cups powdered sugar; 2 tbsp heavy cream; 1/2 tsp peppermint extract; Green food coloring (optional); For the ganache:; 1/2 cup heavy cream; 1/2 cup semi-sweet chocolate chips

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Why You’ll Love Mint Chocolate Cupcakes Recipe

If you’re a fan of the classic mint and chocolate pairing, this recipe will be your new favorite. Each bite delivers the richness of chocolate, the cool zing of peppermint, and the creamy sweetness of buttercream frosting. They’re simple to make yet elegant enough for parties, holidays, or whenever you crave something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1 tsp peppermint extract

For the frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tbsp heavy cream
1/2 tsp peppermint extract
Green food coloring (optional)

For the ganache:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips

Directions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs, oil, buttermilk, vanilla, and peppermint extract until smooth.
Combine the wet and dry ingredients, mixing just until incorporated.
Fill cupcake liners about two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and peppermint extract. Mix until light and fluffy. Add green food coloring if desired.
Frost the cooled cupcakes with mint buttercream.
For the ganache, heat the cream until just simmering, then pour over chocolate chips. Stir until smooth.
Drizzle ganache over frosted cupcakes and allow to set before serving.

Servings and timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 320 kcal per cupcake

Variations

Chocolate Mint Chip: Fold mini chocolate chips into the cupcake batter before baking.
White Chocolate Frosting: Swap the buttercream for a white chocolate version to complement the mint flavor.
Mint Oreo Topping: Sprinkle crushed mint Oreos over the frosting for extra crunch and visual appeal.
Dairy-Free Option: Use almond milk and dairy-free butter substitutes for a vegan-friendly version.
Extra Peppermint Kick: Add a few drops of peppermint extract to the ganache for a stronger mint note.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture and flavor. If you’ve frozen them (unfrosted), thaw at room temperature, then frost and drizzle with ganache before serving.

FAQs

How do I make the cupcakes extra moist?

Use buttermilk as listed—it helps keep the cupcakes soft and tender. Avoid overmixing the batter.

Can I use mint extract instead of peppermint extract?

Yes, but mint extract tends to be milder and slightly different in flavor. Adjust the amount to taste.

Can I make these cupcakes ahead of time?

Absolutely. Bake and store the cupcakes unfrosted, then frost and drizzle with ganache just before serving.

Can I use store-bought frosting?

Yes, though homemade mint buttercream gives the best flavor. You can enhance store-bought frosting with peppermint extract.

Can I use different types of chocolate for the ganache?

Definitely. Semi-sweet is classic, but dark or milk chocolate also works beautifully.

Why did my cupcakes sink in the middle?

This usually happens when overmixing or opening the oven door too soon. Be sure to mix just until combined and avoid peeking during baking.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add an extra tablespoon of heavy cream for a lighter texture.

Can I use this recipe to make a cake instead?

Yes! Pour the batter into an 8-inch round pan and bake for 25–30 minutes.

How do I make the green color more natural?

Use a few drops of natural green food coloring made from spinach or matcha powder.

Can I skip the ganache?

Yes, the cupcakes will still taste amazing with just the mint frosting, though the ganache adds a rich finish.

Conclusion

Mint Chocolate Cupcakes are a delightful blend of deep chocolate flavor and refreshing mint that’s perfect for any dessert lover. Whether for a festive occasion or a cozy night in, these cupcakes deliver both elegance and indulgence in every bite.