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Mint chocolate cupcake It’s a one-bowl homemade chocolate mint muffin topped with a light mint frosting. These moist, rich cupcakes are so fun for the holidays, and can be made from scratch in no time!
These Mint Chocolate Muffins are the perfect treat for the holidays! These moist chocolate cupcakes are adapted from my popular chocolate cupcake recipe.
They’re topped with sweet, rich mint buttercream. The cupcakes are sprinkled with crushed peppermint candy for extra minty flavor and a little crunch.
They make a delicious holiday dessert, and if you try them, they might become a new Christmas favorite!
Ingredient notes and substitutions
- Obesity: I use salted butter in this recipe. If you prefer to use unsalted butter, increase the salt to 1/2 teaspoon.
- Brown sugar: Light or dark brown sugar will work well.
- Vanilla extract: Vanilla helps enhance the chocolate flavour. You can reduce the amount of vanilla to a teaspoon if you prefer.
- Mint extract: It is important to get peppermint extract. Mint tastes similar to gum or toothpaste, so make sure to use mint in this recipe.
- Yoghurt: I recommend using full-fat, but low-fat will do if that’s what you have. If you don’t have yogurt, you can make a substitute using this yogurt substitute recipe.
- sour cream: I recommend using full-fat sour cream in this recipe.
- precise: Make sure to measure flour correctly to avoid dense or dry cakes. Weigh or sift the flour, place it in a measuring cup and level it out.
- Cocoa powder: You’ll need regular cocoa powder, not Dutch-processed, for this recipe.
- Heavy cream: Heavy cream helps make the frosting light and fluffy. If you don’t want to use cream, you can use whole milk; However, the frosting will not be quite as light and fluffy.
How to make mint chocolate cupcakes
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Cakes
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line 20 muffin cups with cupcake liners. Set aside.
Step 2: In a large bowl, cream together the butter and sugar until well combined, about 3-4 minutes.
Step 3: Mix the eggs one at a time until well combined.
Step 4: Mix vanilla and mint extracts.
Step 5: Add the milk, sour cream, and warm water. Mix until well combined.
Step 6: Add flour, cocoa powder, baking soda, and salt. Mix just until combined. Do not over mix.
Step 7: Divide the mixture between the prepared muffin cups.
Step 8: Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let it cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.
Recipe tips!
- Preparing the pan: I love using cupcake liners with this recipe. My favorite cupcake liners are parchment paper with a non-stick finish. If you want to grease the cups instead, use either shortening and flour or baking spray that contains flour.
- Temperature is important! For this recipe, the refrigerated ingredients should be at room temperature. This means about 70 degrees Fahrenheit. However, you don’t want the butter to be warm. When the butter is soft and close to melting, it is very warm.
- manhandle! I recommend mixing the dry ingredients by hand to avoid overmixing. Overmixing can cause dense, chewy cupcakes.
- Measurements are important! Make sure you measure the flour correctly. I recommend weighing the ingredients to get the most accurate results. If measuring by volume, sift the flour, lightly spoon it into the measuring cup (avoid overfilling it), and level it out. Too much flour will give you dense, dry cupcakes.
Ingredients at room temperature
First, let’s quickly talk about what “room temperature” means. Room temperature means the ingredients are about 68-70°F.
Room temperature ingredients will blend together better than cold ingredients. The butter should not be warm and melted, but should be at room temperature to allow the butter and sugars to combine properly.
Also, mixing room temperature butter with cold ingredients will cause little bits of butter to form throughout the mixture, rather than being incorporated into the mixture.
storage
Store any remaining unfrosted cupcakes in an airtight container at room temperature. Cupcakes will keep for up to 4 days when stored properly.
Frosted cakes should be stored in an airtight container in the refrigerator. Cupcakes will keep for up to 5 days when stored properly in the refrigerator.
More Christmas dessert recipes!
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Mint chocolate cupcake
Mint chocolate cupcake It’s a one-bowl homemade chocolate mint muffin topped with a light mint frosting. These moist, rich cupcakes are so fun for the holidays, and can be made from scratch in no time!
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ingredients
directions
Cakes
Preheat the oven to 350 degrees Fahrenheit. Line 20 muffin cups with cupcake liners. Set aside.
In a large bowl, cream together the butter and sugar until well combined, about 3-4 minutes.
Mix the eggs one at a time until well combined.
Mix vanilla extract and mint extract.
Add the milk, sour cream, and warm water. Mix until well combined.
Add flour, cocoa powder, baking soda, and salt. Mix just until combined. Do not over mix.
Divide the mixture between the prepared muffin cups.
Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 5 minutes.
Remove to a wire rack to finish cooling.
frost
In a large mixing bowl, add the butter and 6 cups of powdered sugar. Mix on the lowest speed until butter and sugar crumbs form.
Add 1/3 cup heavy cream and peppermint extract, beat on low speed until buttercream begins to thicken, then increase speed to high and beat for 5 minutes or until buttercream is light and fluffy. You can adjust the thickness of the buttercream by adding more powdered sugar to thicken it or more cream to make it thin.
Transfer the peppermint buttercream to a piping bag fitted with a Wilton 1M piping tip or similar tip.
Pipe decorative swirls over each cupcake and sprinkle over crushed candy canes.
Notes
- Obesity: I use salted butter in this recipe. If you prefer to use unsalted butter, increase the salt to 1/2 teaspoon.
- Brown sugar: Light or dark brown sugar will work well.
- Yoghurt: I recommend using full-fat, but low-fat will do if that's what you have. If you don't have yogurt, you can make a substitute using this yogurt substitute recipe.
- sour cream: I recommend using full-fat sour cream in this recipe.
- precise: Make sure to measure flour correctly to avoid dense or dry cakes. Weigh or sift the flour, place it in a measuring cup and level it out.
- Heavy cream: Heavy cream helps make the frosting light and fluffy. If you don't want to use cream, you can use whole milk; However, the frosting will not be quite as light and fluffy.
- Nutritional values are estimates.
feeding
Submission: 1Cupcake | Calories: 464Kcal | Carbohydrates: 62g | protein: 3g | fat: 24g | Saturated fat: 15g | Polyunsaturated fats: 1g | Monounsaturated fats: 6g | Trans fats: 1g | Cholesterol: 78mg | Sodium: 309mg | Potassium: 115mg | Fiber: 1g | sugar: 50g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 46mg | iron: 1mg
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