Best 6 Mint Chocolate Cupcakes Recipes

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Indulge in a delightful journey of sweet sensations with our delectable Mint Chocolate Cupcakes. These treats are a harmonious blend of refreshing mint and rich chocolate, offering a captivating taste experience in every bite. The tender and moist cupcakes are infused with the invigorating essence of mint, while the creamy chocolate frosting adds a layer of decadent indulgence. These cupcakes are not just a dessert; they are an artistic expression of culinary creativity. Each recipe in this article offers a unique twist on this classic flavor combination, ensuring that every baker and dessert enthusiast finds their perfect match. Let's dive into the minty-chocolatey goodness that awaits!

Here are our top 6 tried and tested recipes!

MINT CHOCOLATE CUPCAKES



Mint Chocolate Cupcakes image

My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.

Provided by xoxoemilyrae

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h35m

Yield 12

Number Of Ingredients 18

1 cup boiling water
½ cup unsweetened cocoa powder
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter, at room temperature
1 cup white sugar
2 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons crushed peppermint candies
½ cup shortening
½ cup butter, at room temperature
1 ¼ teaspoons peppermint extract
3 cups confectioners' sugar, divided
3 tablespoons milk, divided
3 drops green food coloring paste, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
  • Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
  • Sift flour, baking soda, baking powder, and salt together in a bowl.
  • Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
  • Scoop batter into the muffin tin.
  • Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
  • Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
  • Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 64.7 g, Cholesterol 72 mg, Fat 25.5 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 288.9 mg, Sugar 50.6 g

MINT CHOCOLATE CUPCAKES



Mint Chocolate Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/3 cup chopped mint chocolates (such as Andes)
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 1/2 cups marshmallow cream
1/4 cup milk
Nonpareils and/or coarse sugar, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.
  • Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.
  • Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.

CHOCOLATE FUDGE MINT CUPCAKES



Chocolate Fudge Mint Cupcakes image

This recipe is so fun and versatile! It's my most requested by teenagers and young adults. I hope your creative minds go to work with it...I'll give you some examples at the end.

Provided by Wendy Rusch

Categories     Chocolate

Number Of Ingredients 13

1 pillsbury brownie mixes (family size 9x13)
1/2 c vegtable oil
1/4 c water
3 large eggs
frosting:
1 stick butter, softened
1 tsp vanilla
1 tsp peppermint extract, optional
3-5 drops of green food coloring, optional
3 c powdered sugar
1/4 c milk or cream
hot fudge sauce or ganache, optional
andes mint candy for garnish, optional

Steps:

  • 1. Preheat oven to 350. Line cupcake pan with 12 liners.
  • 2. Mix according to directions on the box.
  • 3. Fill liners 3/4 full and bake 20-25 minutes. They may not look done, if they are firm to the touch and spring back when touched they are done, they will not pass the toothpick test. The centers are fudgey.
  • 4. Remove from oven, cool in pan 5 minutes, then remove from pan onto wire racks to cool completely.
  • 5. In a bowl mix butter, vanilla, peppermint, food coloring, powdered sugar and milk until smooth and of nice spreading consistency. May add more powdered sugar or drops of milk to achieve the desired consistency.
  • 6. Frost cooled cupcakes...drizzle with fudge sauce or ganache if desired. And top with a andes mint candy for garnish. Recipe to follow on site for fudge sauce.
  • 7. After frosting your cupcakes, store in an air tight container in the refrigerator for at least 2 hrs. This makes the cupcake even more moist and delicious!!!
  • 8. Different options: Using peanut butter frosting instead of mint. then a mini reeses peanut butter cup for garnish. Vanilla or cream cheese frosting, top with a strawberry or raspberry, then drizzle with chocolate...pretty! Put chocolate chips in the batter and top with chocolate frosting for chocolate lovers! Put nearly anything in the batter...caramel filled hersey kisses tucked into each cupcake before baking is fun! Fill cupcakes with cherry pie filling after they cool and top with whipped cream, or vanilla icing and a hersey cherry kiss. OR put a teaspoon of cherry pie filling into each cupcake before baking... Just let your imagination run wild!!! Seriously, whats the worse that could happen??? You'd have a fudgey mess on your hands, so you might have to eat your cupcakes with a spoon and ice cream, that would be a tragedy! lol lol
  • 9. I almost forgot! One of the favorite things kids and teens alike love that I do...I make a tower out of the cupcakes after I've frosted them, THEN drizzle with chocolate ganache or fudge sauce over the tower...I'll see if I can find a photo! :)

LOW CALORIE MINT CHOCOLATE CUPCAKES WITH FROSTING FROM 'COOK YOU



Low Calorie Mint Chocolate Cupcakes With Frosting from 'cook You image

From Lifetimes new show 'Cook Yourself Thin'. Low calorie cupcakes! Havent tried it yet myself, but the tester on the show loved it! Low calories. Makes 12 cupcakes

Provided by renee125

Categories     Dessert

Time 20m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 16

2 large eggs
3/4 cup sugar
1 cup sweet potato, peeled and finely grated
1/2 cup almonds, finely ground
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 cup dark chocolate chips or 3/4 cup mint chocolate, bar cut into chunks
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water
shavings dark chocolate

Steps:

  • 1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
  • 2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
  • 3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
  • 4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
  • 5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
  • 6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
  • 7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

Nutrition Facts : Calories 298, Fat 10.9, SaturatedFat 4.8, Cholesterol 41.2, Sodium 149, Carbohydrate 49.2, Fiber 1.9, Sugar 38.7, Protein 3.8

CHOCOLATE-MINT SHAMROCK CUPCAKES



Chocolate-Mint Shamrock Cupcakes image

Celebrate the luck of the Irish with these adorable St. Patrick's Day Cupcakes. The best part of the recipe is how impressive they look, but how easy they are to make! The festive decorations are the magic of melted candy and gold dust. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 2 dozen.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
Pencil, paper, scissors and waxed paper
1 cup light green candy coating disks
24 chocolate wafers
2 tablespoons corn syrup, warmed
Gold pearl dust
2 packages (4.67 ounces each) mint Andes candies, chopped
1/2 cup heavy whipping cream

Steps:

  • Prepare and bake cake batter according to package directions for cupcakes; cool completely., Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set., Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside., Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake.

Nutrition Facts :

MINT CHOCOLATE CUPCAKES



MINT CHOCOLATE CUPCAKES image

Categories     Chocolate

Number Of Ingredients 19

For the cupcakes
2 large eggs
3/4 cup sugar
1 heaping cup peeled and finely grated sweet potato
1/2 cup finely ground almonds
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch process cocoa powder
2 teaspoon baking powder
3/4 cup dark chocolate chips or mint chocolate bar cut into chunks
For the icing
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water
For the top
Shavings of dark chocolate

Steps:

  • 1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners. 2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed. 3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking. 4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped. 5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off. 6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste. 7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

Tips and Conclusion

Tips:

- Use high-quality ingredients for the best flavor. - Cream the butter and sugar together until light and fluffy to ensure a smooth batter. - Gradually add the eggs one at a time, beating well after each addition to prevent curdling. - Mix the dry ingredients together in a separate bowl to ensure even distribution. - Add the dry ingredients to the wet ingredients in three additions, alternating with milk and beginning and ending with the dry ingredients. - Be careful not to overmix the batter, as this can result in tough cupcakes. - Bake the cupcakes at the correct temperature and for the correct amount of time to prevent under or overbaking. - Allow the cupcakes to cool completely before frosting to prevent the frosting from melting. - Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

Mint chocolate cupcakes are a delicious and refreshing treat that are perfect for any occasion. With their moist chocolate cake, minty frosting, and chocolate chips, these cupcakes are sure to be a hit. Whether you're making them for a birthday party, a holiday gathering, or just because, these cupcakes are sure to please everyone. So next time you're looking for a sweet treat, give these mint chocolate cupcakes a try!

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