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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Chocolate Mint Cupcakes

    Published: Mar 6, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Chocolate Mint Cupcakes Pin

    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. 

    A chocolate mint cupcake with green mint buttercream frosting and a chocolate drizzle.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Chocolate Mint Cupcakes
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's full of chocolate mint flavor.
    • The cake is super moist and delicious.
    • 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

    Ingredients needed to make chocolate mint cupcakes with buttercream frosting.
    • 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

    Whisking sugar, vegetable oil, egg, kefir, and peppermint extract in a bowl.

    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.

    Whisking flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

    Step 2: In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together.

    Chocolate mint cupcake batter in a bowl.

    Step 3: Stir the wet ingredients into the dry mixture, then mix in the hot water.

    Filling cupcake liners with mint chocolate cupcake batter.

    Step 4: Fill cupcake liners evenly with cake batter and bake at 350°F until a toothpick comes out clean.

    Mixing green mint buttercream in a bowl.

    Step 5: While the cupcakes cool, combine the butter, powdered sugar, peppermint extract, food coloring, and kefir until smooth.

    Mint chocolate cupcakes with green mint frosting piped on top.

    Step 6: Pipe mint frosting onto fully cooled cupcakes. Add sprinkles or a chocolate drizzle if desired and enjoy!

    Expert Baking Tips

    1. Make sure to use hot water in the batter because it helps activate the cocoa powder and bring out a rich, chocolatey flavor.
    2. I like to use paper cupcake liners to make it easy to remove the cupcakes from the pan and less messy to eat.
    3. Wait until your cupcakes are fully cooled before icing them or the frosting will melt off and make a big mess.
    4. I used an extra large closed star piping tip to pipe the mint frosting on top of the cupcakes.

    Recipe FAQs

    Can I use butter instead of oil in the cupcakes?

    No. These cupcakes are super moist because of the vegetable oil in the batter.

    Where can I find peppermint extract?

    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.

    Can I use mint extract instead of peppermint extract?

    I would not recommend it because the flavor is a bit different. However, if you prefer mint over peppermint, feel free to try it!

    Where can I find Lifeway Kefir?

    This can be found at lifewaykefir.com or in the dairy section of most grocery stores.

    Top view of chocolate mint cupcakes with Lifeway Kefir.

    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.

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      Easy Triple Chocolate Brownie Muffins
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      White Chocolate Chip Matcha Muffins
    • Cookies and cream donuts stacked on a wire cooling rack.
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    Did you try this recipe? Leave a ⭐️ review below and tag @brokenovenbaking and @lifewaykefir on Instagram!

    📖 Recipe

    A chocolate mint cupcake with green mint buttercream frosting and a chocolate drizzle.

    Chocolate Mint Cupcakes

    Kayla Burton
    Chocolate and mint are the perfect pair in these easy, moist cupcakes! They can be made in about 30 minutes and are great for St. Paddy's Day!
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 412 kcal

    Equipment

    • Cupcake pan and liners
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula
    • Electric mixer recommended for frosting

    Ingredients
     
     

    Chocolate Mint Cupcakes

    • ⅓ cup vegetable oil or other neutral oil
    • ⅔ cup granulated sugar
    • 1 large egg room temperature
    • 1 teaspoon peppermint extract
    • ⅓ cup Lifeway Organic Plain Whole Milk Kefir
    • 1 cup all-purpose flour weighed in grams or spooned and leveled
    • ⅓ cup cocoa powder Dutch Processed
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup hot water

    Mint Buttercream

    • 1 cup unsalted butter room temperature
    • 3 cups 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!

    Video

    Notes

    Frosting Consistency: If your frosting is too thin, add more powdered sugar. If it's too thick, add more cream.
    Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic plain whole milk kefir is best in this recipe.
    Storage: Store unfrosted cupcakes at room temperature for 3 days or in the freezer for 2 months. Frosted cupcakes can be stored in the refrigerator for 4 days.
    Nutrition: The provided nutrition information is an estimate per cupcake, assuming 12 cupcakes are made. The calorie accuracy is not guaranteed.

    Nutrition

    Calories: 412kcalCarbohydrates: 51gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 174mgPotassium: 62mgFiber: 1gSugar: 41gVitamin A: 546IUVitamin C: 0.01mgCalcium: 32mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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