Chocolate Mint Cupcakes Recipe

Name: Chocolate Mint Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Boiling Water; 3/4 cups Unsweetened Cocoa Powder; 1-1/4 cup Sugar; 6 Tablespoons Unsalted Butter, Softened; 1/8 teaspoons Peppermint Extract; 2 Large Eggs; 1-2/3 cup Flour; 1 teaspoon Baking Soda; 3/4 teaspoons Baking Powder; 1/4 teaspoons Salt; FOR THE FROSTING:; 3/4 cups Unsalted Butter, At Room Temperature; 2-1/4 cups Powdered Sugar; 1/8 teaspoons Peppermint Extract (double The Amount If Desired, Depending On Your Preference)

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Boiling Water
3/4 cups Unsweetened Cocoa Powder
1-1/4 cup Sugar
6 Tablespoons Unsalted Butter, Softened
1/8 teaspoons Peppermint Extract
2 Large Eggs
1-2/3 cup Flour
1 teaspoon Baking Soda
3/4 teaspoons Baking Powder
1/4 teaspoons Salt
FOR THE FROSTING:
3/4 cups Unsalted Butter, At Room Temperature
2-1/4 cups Powdered Sugar
1/8 teaspoons Peppermint Extract (double The Amount If Desired, Depending On Your Preference)

1
Preheat oven to 350u00b0F and line two 12-cup mini muffin pans with baking cups.
2
In a small bowl, whisk together boiling water and cocoa, then set aside to cool completely.
3
Beat sugar, butter and peppermint extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs and beat well. Set aside.
4
Whisk together flour, baking soda, baking powder and salt in a medium bowl. Add half of flour mixture to the sugar mixture and beat until just combined. Add cocoa mixture, then finish by adding the remaining flour mixture.
5
Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack. Then holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely before frosting.
6
To make buttercream frosting, beat butter in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar and beat until smooth. Add peppermint extract and beat on medium speed until airy. Fit a pastry bag with a large French tip and fill the bag with the buttercream. Then pipe a spiral onto the top of each cupcake.
7
Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.

1167

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Boiling Water, 3/4 cups Unsweetened Cocoa Powder, 1-1/4 cup Sugar, and more.

Yes, Chocolate Mint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mint Cupcakes

How did you like this recipe?

Frequently Asked Questions