There’s something undeniably joyful about the combination of chocolate and mint. The cool, refreshing hint of mint swirling through rich chocolate feels both luxurious and playful, like a dessert that knows how to celebrate. These Mint Chocolate Cupcakes are that perfect harmony—soft, moist chocolate cupcakes topped with a silky mint buttercream frosting that melts in your mouth. They’re elegant enough for a special occasion but easy enough to whip up on a weekday when your sweet tooth strikes. Once you take your first bite, you’ll understand why these cupcakes are pure bliss!

Why You’ll Love It

Bakery-worthy texture: Moist, fluffy chocolate cupcakes with a tender crumb.
Cool, creamy frosting: A smooth buttercream infused with peppermint and tinted a soft mint green for a fresh, fun look.
Chocolate meets mint: That classic duo never disappoints—perfectly balanced and refreshing.
Simple ingredients: Pantry staples and easy-to-follow steps make this recipe foolproof.
Perfect for celebrations: Ideal for birthdays, holidays, or just a cozy baking day at home.

Time Needed

Prep Time: 20 minutes
Bake Time: 18 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

Ingredients

For the Chocolate Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot coffee or hot water

For the Mint Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2–3 drops green food coloring (optional)
Crushed chocolate cookies and chocolate squares for garnish

Step-by-Step Instructions

Prepare the cupcakes Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix the wet ingredients In a large bowl, beat together sugar, oil, egg, and vanilla until smooth. Add buttermilk and mix until combined. Gradually add the dry ingredients, mixing just until blended.
Add the hot liquid Slowly pour in the hot coffee (or water) and stir until the batter is smooth and glossy. The batter will be thin—this creates light, moist cupcakes.
Bake Divide batter evenly among the liners. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the mint frosting In a stand mixer, beat butter on medium speed until fluffy. Add powdered sugar gradually, alternating with cream. Beat until smooth and airy. Add peppermint extract, vanilla, and food coloring; beat for another minute until creamy and light.
Frost and decorate Pipe or spread frosting onto cooled cupcakes. Sprinkle with crushed chocolate cookies and top with a small chocolate square or mint leaf for an elegant touch.

Variations to Try

Double chocolate delight: Add mini chocolate chips to the batter for extra richness.
Mint mocha: Use brewed espresso instead of coffee and add a pinch of instant espresso powder to the frosting.
Thin Mint twist: Top with crushed mint cookies for a nostalgic flavor.
Holiday touch: Add crushed candy canes on top for a festive winter version.

Tips from Chef Emma

Don’t overmix your batter; mix until just combined for fluffy cupcakes.
For a deeper chocolate flavor, use Dutch-process cocoa powder.
Always cool cupcakes completely before frosting to prevent melting.
Taste your frosting before coloring—mint extract can vary in strength.
Store cupcakes in an airtight container for up to 3 days, or refrigerate for up to 5 days.

Nutrition Info per Serving

Serving Size: 1 cupcake
Calories: 380
Carbohydrates: 42g
Sugar: 34g
Fat: 20g
Protein: 4g
Sodium: 150mg

Frequently Asked Questions

Q: Can I use natural food coloring?
A: Yes! Try matcha powder or a few drops of spinach juice for a natural mint hue.
Q: Can I make these ahead?
A: Absolutely. Bake and freeze cupcakes (without frosting) for up to a month. Frost fresh before serving.
Q: What if I don’t have peppermint extract?
A: Use spearmint or a few drops of mint oil—just adjust to taste since they’re stronger.
Q: Can I make this into a cake?
A: Yes! Pour the batter into an 8-inch pan and bake for 25–28 minutes.

Final Thoughts

These Mint Chocolate Cupcakes are the perfect blend of cool, creamy, and indulgent. Each bite delivers chocolate richness and refreshing mint that feels both comforting and exciting. Whether you’re baking for a birthday, a cozy gathering, or a little self-care treat, these cupcakes will steal the show. Save this recipe to your Baking Recipes board so you can make them whenever that chocolate craving hits!