Chocolate Cupcakes With Mint Frosting Recipe

How To Make Chocolate Cupcakes With Mint Frosting

A rare but delicious combination of mint and chocolate flavors in one. These chocolate cupcakes are satisfying with mint chocolate chip frosting on top.

Preparation: 25 minutes
Cooking: 18 minutes
Total: 43 minutes



For the Chocolate Cupcakes:

  • 1cupwater,(240 milliliters)
  • ½cupunsweetened natural cocoa powder,(42 grams) or dutch-process
  • 1⅓cupsall-purpose flour,(167 grams) spoon & leveled
  • 2tspbaking powder
  • ¼tspsalt
  • ½cupunsalted butter,(1 stick or 115 grams) softened to room temperature
  • 1cupgranulated sugar,(200 grams)
  • 2large eggs
  • 2tsppure vanilla extract

For the Mint Chocolate Chip Frosting:

  • 1cupunsalted butter,(2 sticks or 230 grams) softened to room temperature
  • 4cupsconfectioners’ sugar,(360 to 480 grams)
  • 2tbspheavy cream,(30 milliliters)
  • ¼tsppeppermint extract,or more
  • green food coloring,2 drops
  • salt,to taste
  • cupmini chocolate chips,(120 grams)


  1. Preheat oven to 375 degrees F (190 degrees C). Line 14-muffin cups with liners.

  2. Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium-sized bowl and mix with boiling water until smooth.

  3. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

  4. Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set aside.

  5. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth.

  6. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

  7. Fill each muffin tin ¾ of the way full with batter. Bake for 16 to 19 minutes, keeping an eye on them to avoid even the slightest burning.

  8. Remove from oven and place on a wire rack to cool before frosting.

Mint Chocolate Chip Frosting

  1. Beat softened butter on medium speed with an electric mixer. Beat for about 30 to 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring.

  2. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if the mixture is too thick.

  3. Add salt if the frosting is too sweet. Stir in the chocolate chips by hand.

  4. Frost cooled cupcakes. Store covered in the refrigerator for up to 4 days.


  • Calories: 486.60kcal
  • Fat: 24.23g
  • Saturated Fat: 15.02g
  • Trans Fat: 0.82g
  • Monounsaturated Fat: 5.75g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 67.01g
  • Fiber: 1.75g
  • Sugar: 54.73g
  • Protein: 3.49g
  • Cholesterol: 83.40mg
  • Sodium: 293.05mg
  • Calcium: 78.93mg
  • Potassium: 78.84mg
  • Iron: 1.34mg
  • Vitamin A: 186.61µg
  • Vitamin C: 0.08mg
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