Chocolate Mint Cupcakes
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!
Servings: 12 cupcakes
Calories: 412kcal
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!
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: 412kcal | Carbohydrates: 51g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 174mg | Potassium: 62mg | Fiber: 1g | Sugar: 41g | Vitamin A: 546IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg
