You know that feeling when you bite into a Thin Mint Girl Scout cookie, and it's just right? That's exactly what these mint chocolate cupcakes are going for. Cool, refreshing mint frosting on top of a deeply fudgy chocolate cupcake. And the best part? They're so easy to make!
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I never used to be a chocolate-mint person, but after making my peppermint bark cheesecake, I can't get enough of it! These cupcakes are my new obsession.
The chocolate base is the same one I use for my chocolate fudge cupcakes - oil-based, Greek yogurt-loaded, and seriously chocolate.y The mint buttercream on top is fluffy, creamy, and the prettiest shade of green.
These are great for St. Patrick's Day, Christmas, or honestly, any time you want something a little special. (Which for me is most Tuesdays.)
I decorated these mint chocolate cupcakes with chocolate shavings, but you could also decorate them with mini chocolate chips, crushed Oreos in the frosting, Andes mints, fresh mint leaves, or a chocolate drizzle.
Why You'll Love This Recipe!
- Oil-based cupcakes: Using oil instead of butter keeps these cupcakes super soft and moist - for days, people!
- One-bowl batter: The cupcake batter comes together in one bowl with no mixer needed.
- Easy mint buttercream: It's a simple American buttercream! No fussing with Swiss meringue or anything complicated.
- Made for any occasion: St. Patrick's Day, Christmas, birthday parties - these cupcakes work for everything.
- Double the mint option: Want extra mint flavor? Add a little to the cupcake batter too. I've got details in the tips section!
Grab Your Ingredients!
- Oil: Use a neutral oil like vegetable, canola, or sunflower oil. Oil is what keeps these cupcakes moist and fluffy for days. Butter-based cupcakes tend to dry out faster - oil is the move here!
- Greek Yogurt: This is my secret weapon for ultra-moist cupcakes. Sour cream works great, too if that's what you've got.
- Dutch Process Cocoa Powder: I'm using dutch process cocoa powder, not natural cocoa powder - it gives the cupcakes a deeper, richer chocolate color and flavor. Not sure what you have? Check the label! If it says "acidity regulator" or mentions "alkali," it's dutch processed.
- Espresso Powder: This is totally optional, but I really recommend it! It doesn't make the cupcakes taste like coffee at all - it just deepens and intensifies the chocolate flavor. It's one of those little tricks that makes a big difference.
- Mint Extract: Make sure you're using mint extract and NOT spearmint extract. Spearmint extract is much stronger and sharper - it'll make your frosting taste like toothpaste! Mint extract gives you that cool, mellow flavor that's just right.
- Green Food Gel: My favorite brand is Americolor - I use the shade "Mint Green." Add just a few drops at a time until you get the color you love. (You can also skip it entirely - your frosting will just be white!)
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F/175°C and line your cupcake pan with liners. In a large bowl, whisk together all the dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: In a mug, mix the espresso powder with 2 tablespoons of hot water to dissolve it. (Skip this step if you're not using espresso powder!) In a large jug, whisk together the eggs, espresso mixture, Greek yogurt, oil, vanilla extract, vinegar, and both sugars until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just smooth. We don't want to overmix the batter - stop as soon as it comes together!
Step 4: Fill your cupcake liners about ¾ of the way full and bake for 18-20 minutes. A toothpick inserted into the center should come out clean. This recipe makes about 14 cupcakes, so you'll bake in two batches.
Step 5: For the mint buttercream, beat the room temperature butter and confectioners' sugar together on low speed until combined. Increase to medium-high and beat for 2 minutes until very thick.
Step 4: Add the salt, mint extract, and green food gel, then beat for another 2 minutes. Turn the mixer to low and slowly pour in the heavy cream until the frosting is creamy and spreadable. I used a Wilton 1M piping tip to frost my cupcakes!
My Tips, Tricks, & More!
- Use a kitchen scale. I always weigh my ingredients - especially the flour and cocoa powder. It's really easy to accidentally pack too much into a measuring cup, and that'll give you dry, dense cupcakes. A kitchen scale is the easiest way to guarantee good results every time.
- Room temperature ingredients matter. Pull your eggs and Greek yogurt out of the fridge before you start. Room temperature ingredients mix together much more smoothly and give you a better cupcake texture.
- Don't overmix the batter. Once the wet and dry ingredients come together, stop! Overmixing develops the gluten in the flour and can make your cupcakes tough and dense. Fold until just combined and you're good.
- Make ahead tips! The cupcakes can be baked a day ahead and stored in an airtight container at room temperature overnight. Make the frosting the same day you plan to serve them for the best texture. You can also freeze the unfrosted cupcakes for up to a month - just thaw them at room temperature before frosting!
- Add food gel a few drops at a time. Gel food coloring is really concentrated, so go slowly! You can always add more, but you can't take it back. I like to start with 2-3 drops, mix, and go from there.
Try these cupcake recipes next!
Made This Recipe?
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Thank you!
Ella
Recipe
Mint Chocolate Cupcakes
Equipment
- 12 cup cupcake tray
Ingredients
Cupcakes
- ¾ cup (95 grams) all purpose flour
- ½ cup (43 grams) cocoa powder dutch processed
- ¾ teaspoon (¾ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) kosher salt
- 2 large (2 large) eggs room temperature
- ½ cup (100 grams) sugar
- ½ cup (100 grams) light brown sugar
- ¼ cup (50 ml) vegetable oil
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (113 grams) greek yogurt room temperature
- 1 teaspoon (1 teaspoon) espresso powder optional
- 2 tablespoon (2 tablespoon) hot water
- 2 teaspoon (2 teaspoon) white vinegar
Frosting
- 2 sticks (226 grams) unsalted butter room temperature
- (¼ teaspoon) kosher salt
- 3 cups (339 grams) confectioners' sugar
- ¼ cup (60 ml) heavy cream
- (½ teaspoon) mint extract
- green food gel
Instructions
Make cupcakes
- Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 14 cupcakes, so you will need to make these in two batches.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.¾ cup (95 grams) all purpose flour, ½ cup (43 grams) cocoa powder, ¾ teaspoon (¾ tsp) baking powder, ½ teaspoon baking soda, ½ teaspoon (½ tsp) kosher salt
- In a mug or cup, mix together the espresso powder and 2 tablespoons of hot water to make coffee. If not using espresso you can skip this step!1 teaspoon espresso powder, 2 tablespoon hot water
- In a large jug, whisk the eggs, coffee, greek yogurt, oil, vanilla extract, vinegar and two sugars until smooth2 large eggs, ½ cup (100 grams) sugar, ¼ cup (50 ml) vegetable oil, 1 teaspoon vanilla extract, ½ cup (113 grams) greek yogurt, 2 teaspoon white vinegar, ½ cup (100 grams) light brown sugar
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter!
- Fill the cupcake liners ¾ of the way and bake for 18-20 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack. Bake the last two cupcakes.
Make Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined.2 sticks (226 grams) unsalted butter, 3 cups (339 grams) confectioners' sugar
- Increase the speed to medium-high and beat for 2 minutes until it becomes very thick.
- Stop the mixer and add the salt, food gel, and mint extract. Beat on medium-high speed for another 2 minutes.(¼ teaspoon) kosher salt, (½ teaspoon) mint extract
- Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.¼ cup (60 ml) heavy cream
- Frost your cupcakes! I used a Wilton 1M piping tip to frost my cupcakes.
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