These Chocolate Mint Cupcakes are for all the chocolate mint lovers out there, like me. The cupcakes are rich, moist, and full of chocolate mint flavor, and they are topped with a peppermint green buttercream frosting. Take one bite, and you'll be reminded of Thin Mint cookies, Andes mints, or mint chocolate chip cupcakes.
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In Chicago where I live, we celebrate St. Patrick's Day large. There are parades, costumes, and we dye our river green! That's why I think these mint green cupcakes are perfect St. Patrick's Day cupcakes! You'll add green food coloring to the mint frosting recipe making them perfect for any St. Patrick's Day celebration.
This recipe is sponsored by Lifeway Kefir. Their plain whole milk kefir is up to 99% lactose-free, gluten-free, and is made with organic ingredients!
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Why You'll Love This Recipe
- It's full of chocolate mint flavor.
- The cake is super moist and delicious, just like my chocolate raspberry cupcakes.
- These chocolate cupcakes with mint buttercream frosting are always a crowd pleaser!
- It's full of nutrients and probiotic cultures from Lifeway Kefir!
- It's a minty twist on my Orange Chocolate Cake recipe!
Ingredients
- The cupcake batter uses vegetable oil to keep the cake extra moist.
- Lifeway Organic Plain Whole Milk Kefir adds moisture and a slight tang to the chocolate mint cupcakes.
- Peppermint extract is used in the batter and the chocolate mint buttercream to add that distinct mint flavor. The mint flavor in the cupcakes is subtle, so feel free to add extra peppermint extract in the batter if you want it to be more distinct.
- Cocoa powder is the only chocolate used in the cake batter, so make sure to use good quality, unsweetened cocoa powder for the best flavor.
- Baking powder and baking soda are used to make really fluffy cupcakes.
- I recommend using green gel food coloring in your frosting because it won't alter the consistency of your icing as much as a water based food coloring.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Place a mint Oreo or a Thin Mint in the bottom of the cupcake liners before adding the batter.
- Mix in chocolate chips or crushed Oreos to the mint chocolate cupcake batter.
- Make an Andes chocolate mint cake version by placing an Andes mint in the. middle of each cupcake batter.
- Dye the frosting whichever color you like for any occasion! They make a great peppermint cupcake for Christmas holidays as well!
- If you can't get your hands on Lifeway Kefir, you can substitute an equal amount of buttermilk.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Chocolate Mint Cupcakes
Step 1: Mix the sugar and vegetable oil in a medium bowl. Stir in the egg, plain whole milk kefir, and peppermint extract to combine.
Step 2: In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together.
Step 3: Stir the wet ingredients into the dry mixture, then mix in the hot water.
Step 4: Fill cupcake liners evenly with cake batter and bake at 350°F until a toothpick comes out clean.
Step 5: While the cupcakes cool, combine the butter, powdered sugar, peppermint extract, food coloring, and kefir until smooth.
Step 6: Pipe mint frosting onto fully cooled cupcakes. Add sprinkles or a chocolate drizzle if desired and enjoy!
Expert Baking Tips
- Make sure to use hot water in the batter because it helps activate the cocoa powder and bring out a rich, chocolatey flavor.
- I like to use paper cupcake liners to make it easy to remove the cupcakes from the pan and less messy to eat.
- Wait until your cupcakes are fully cooled before icing them or the frosting will melt off and make a big mess.
- I used an extra large closed star piping tip to pipe the mint frosting on top of the cupcakes.
Recipe FAQs
No. These cupcakes are super moist because of the vegetable oil in the batter.
Peppermint extract is pretty common and you can usually find it in the baking aisle by the vanilla extract. If not, you can easily find it online.
I would not recommend it because the flavor is a bit different. However, if you prefer mint over peppermint, feel free to try it!
This can be found at lifewaykefir.com or in the dairy section of most grocery stores.
Storage
Room Temperature
Unfrosted cupcakes can be stored in an airtight container for about 3 days.
Refrigerator
Store frosted chocolate mint cupcakes in an airtight container for up to 4 days.
Freezing Instructions
Store fully cooled, unfrosted cupcakes in an airtight container for up to 2 months. Thaw on the counter, then frost and serve.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @brokenovenbaking and @lifewaykefir on Instagram!
📖 Recipe
Chocolate Mint Cupcakes
Equipment
- Cupcake pan and liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Electric mixer recommended for frosting
Ingredients
Chocolate Mint Cupcakes
- ⅓ cup (78.86 ml) vegetable oil or other neutral oil
- ⅔ cup (133.33 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon peppermint extract
- ⅓ cup (78.86 ml) Lifeway Organic Plain Whole Milk Kefir
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup (32 g) cocoa powder Dutch Processed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (118.29 ml) hot water
Mint Buttercream
- 1 cup (227 g) unsalted butter room temperature
- 3 cups (360 g) powdered sugar
- 2 tablespoons heavy whipping cream
- ¾ teaspoon peppermint extract
- ⅛ teaspoon green food coloring more/less depending on color preference
Instructions
Chocolate Mint Cupcakes
- Preheat oven to 350°F and fill a cupcake pan with liners.
- In a medium bowl, whisk together the vegetable oil and sugar really well. Mix in the egg, peppermint extract, and kefir until well combined.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the wet ingredients until a few flour streaks remain. Then, mix in the hot water just until combined.
- Equally distribute the batter into the cupcake liners (½-⅔ full). Bake on the middle rack until a toothpick comes out clean (about 15-20 minutes).Transfer to a wire rack when they're cool enough to touch.
Mint Buttercream
- Mix the butter until smooth, then stir in the powdered sugar a little bit at a time. Add the cream, peppermint extract, and food coloring and mix well.
- Pipe or spread the frosting onto the completely cooled cupcakes. Drizzle with chocolate sauce or sprinkles (optional). Enjoy!
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