Mint Chocolate Cupcakes Recipe

Name: Mint Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKE BATTER; 2 cups White Sugar; 1-3/4 cup All-purpose Flour; 3/4 cups Unsweetend Cocoa Powder; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1 teaspoon Salt; 2 whole Eggs; 1 cup Milk; 1/2 cups Vegetable Oil; 2 teaspoons Vanilla Extract; 3/4 cups Boiling Water; FOR GANACHE:; 1/4 cups Heavy Whipping Cream; 4 ounces, weight Good Semi Sweet Chocolate Chips; FOR FROSTING:; 1/2 cups Shortening; 1/2 cups Unsalted Butter; 3-3/4 cups Confectioners Sugar; 1/4 teaspoons Salt; 1 teaspoon Clear Imitation Vanilla Extract; 1-1/2 teaspoon Mint Extract; 3 ounces, fluid Heavy Whipping Cream

Servings: persons

FOR CUPCAKE BATTER
2 cups White Sugar
1-3/4 cup All-purpose Flour
3/4 cups Unsweetend Cocoa Powder
1-1/2 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1 teaspoon Salt
2 whole Eggs
1 cup Milk
1/2 cups Vegetable Oil
2 teaspoons Vanilla Extract
3/4 cups Boiling Water
FOR GANACHE:
1/4 cups Heavy Whipping Cream
4 ounces, weight Good Semi Sweet Chocolate Chips
FOR FROSTING:
1/2 cups Shortening
1/2 cups Unsalted Butter
3-3/4 cups Confectioners Sugar
1/4 teaspoons Salt
1 teaspoon Clear Imitation Vanilla Extract
1-1/2 teaspoon Mint Extract
3 ounces, fluid Heavy Whipping Cream

1
Directions-
2
Preheat oven to 350 degrees.
3
FOR THE BATTER
4
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 min. Stir in the boiling water. Batter will be thin. Pour into cupcake liners (about 3/4 full) . Bake 12-16 minutes or until a toothpick comes out clean. Cool completely.
5
FOR GANACHE
6
Put chocolate chips and cream in a double boiler, heat until melted over medium heat, stir frequently. Dip the top of the cupcakes in the ganache. Cool.
7
If you don't have a double boiler like me, you can put a heat proof bowl atop a pan filled with water.
8
I have to admit these cupcakes were great this way alone, but became amazing with the mint buttercream frosting.
9
FOR THE FROSTING
10
To make the frosting, mix together the shortening, and butter, until smooth. Add powder sugar, mix well. Add salt, vanilla, mint extract, and whipping cream blend on low speed until moistened. You can add more powder sugar for a firmer frosting. Beat at high speed until frosting is fluffy.
11
Using a pastry bag, pipe the frosting on top of the ganache (if you don't have a pastry bag, fill a Ziploc and cut a tip.) Yields about 26 cupcakes.

2094

kcal

Calories

129

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: FOR CUPCAKE BATTER, 2 cups White Sugar, 1-3/4 cup All-purpose Flour, 3/4 cups Unsweetend Cocoa Powder, and more.

Yes, Mint Chocolate 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.

That's it — enjoy your meal!

Mint Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions