Chocolate Mint Cupcakes

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. 

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

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

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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