These Mint Chocolate Cupcakes are rich, decadent and super moist! Topped off with a rich, minty buttercream frosting, they are perfect for Christmas or St. Patrick’s Day!
Welcome to a world of indulgence and refreshment in every bite! There’s something truly irresistible about the combination of rich chocolate cupcakes topped with creamy mint frosting. Today we are sharing these delicious Mint Chocolate Cupcakes that are the perfect sweet treat to make for Christmas or St. Patrick’s Day. In this blog post, we’ll dive into the art of crafting these delectable treats, exploring the ingredients, step-by-step instructions, and expert tips to ensure your cupcakes turn out perfect every time.
Why you’ll love these Mint Chocolate Cupcakes!
- Rich, decadent, and super moist cupcakes!
- Chocolate and mint are a match made in heaven!
- Minty, refreshing and luscious buttercream frosting!
- A great sweet treat for Christmas, St. Patrick’s Day or any occasion!
Mint Chocolate Cupcake-Ingredients
Chocolate Cupcakes
- 1/4 cup butter cubed, melted
- 4 oz unsweetened chocolate melted
- 2 cups granulated sugar
- 2 eggs
- 1 cup water
- 3/4 cup sour cream
- 1 1/4 tsp pure vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
Frosting
- 1 cup butter (softened)
- 3 cups powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp mint extract
- 1/3 cup heavy whipping cream (if needed add, 1 additional tbsp at a time to get desired consistency)
- 1-2 tsp green food coloring (liquid)
- green sprinkles, pearls, Andes mint, etc. (for garnish)
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F.
- Line cupcake pan with paper liners.
- In a stove top pan, melt the butter and baking chocolate over low heat, stir until smooth. Cool for 5 minutes.
- Using a stand mixer with a paddle attachment or hand mixer, beat the eggs and granulated sugar until light and fluffy.
- Add the vanilla, sour cream and water and beat until combined.
- Add flour and baking soda and beat until incorporated.
- Pour in the chocolate/butter mixture and beat until smooth.
- Fill liners about 2/3 of the way full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes rest in the pan for 5 minutes. Remove cupcakes and place on wire racks. Cool completely.
Frosting
- Using a hand mixer, beat butter until creamy.
- Add powdered sugar and mix on low. Pour in heavy whipping cream, a little at a time and mix until smooth and creamy.
- Pour in pure vanilla extract, mint extract and green food coloring and beat until color is evenly distributed.
- Transfer frosting to a piping bag fitted with a large star tip and pipe frosting onto each cupcake.
- Garnish with sprinkles, pearls, or an Andes mint.
- Serve and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days. Freeze cupcakes without frosting in an airtight container for up to 3 months.
Tips and Tricks for the best Mint Chocolate Cupcakes
- Don’t overmix the batter. The key to moist, fluffy cupcakes is just mixing the ingredients until they are combined. By doing this you will create air bubbles in the batter that will then expand in the oven, rendering light fluffy cupcakes.
- Fill the cupcake liners 2/3 of the way full. Don’t over fill or the cupcake liners. The cupcakes need enough space to rise. If there is too much batter it will spill over the sides and the cupcakes will deflate in the middle. If you are unsure as to how much batter to use, bake a test cupcake first to get the right amount.
- Don’t overbake! It’s better to underbake than overbake cupcakes. There’s nothing worse than dry, hard cupcakes! Test them with a toothpick and if it comes out with a few crumbs on it then take them out.
- Freeze the cupcakes. If you are not planning on using the cupcakes right away, a great way to ensure optimal freshness is to freeze them. Cool first and then freeze in an airtight container for up to three months. Take cupcakes out of the freezer, let come to room temperature and frost.
Essential tools for the best baking experience
- Invest in Muffin Pans: Two 12-cup muffin pans are a great addition to your baking essentials. In addition, investing in two 24-cup mini pans give you mini options when baking cupcakes.
- Use a good mixer: If you like to bake, invest in a good mixer. I love my Kitchen Aid Stand Mixer. For most of my recipes, I use this mixer. However, a good hand mixer can be used as well.
- Wire racks: If you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
- Liners: Add some style by investing in fun liners. In addition to adding some extra flair, liners help the cupcakes to release easily for the pan, helps to keep the cake moist and makes cleanup easy!
- Pastry Bag: Using pastry bags make decorating cupcakes much easier. Keep a stash of disposable ones on hand and for the easiest cleanup and throw away after using. If desired, you can also wash and reuse the disposable ones. However, at some point they may start to get some tears in the bag, at which point they will need to be thrown away.
- Basic Pastry Tip Set: Adds a nice decorative touch to the top of cupcakes. Start with a basic set plus a couple of big tips. You can always add on from there. There are many brands to choose from, Ateco and Wilton are two popular ones.
- Liquid Food Coloring: Invest in some liquid food coloring to add a bright, pop of color to your cupcakes.
Decorating the Mint Chocolate Cupcakes
Get your creative juices flowing! There’s no wrong way to decorate these cupcakes. Experiment with different piping techniques to give your cupcakes a fun, finishing touch. Add some liquid food coloring to the frosting for a burst of color for an eye-catching presentation. Add on festive sprinkles, pearls, nonpareils, or sugar.
If you are making these cupcakes for Christmas, add some crushed up mint Oreos, Andes candies, or chocolate shavings. Add a mint cookie to the top and a drizzle of chocolate syrup. The possibilities are endless, so have fun!
Serving Suggestions and Storage
These refreshing Mint Chocolate Cupcakes are perfect for any occasion. Serve them as a delightful dessert for dinner parties, or surprise loved ones with a batch on their birthdays, Christmas or St. Patrick’s Day. To keep leftovers fresh, store the cupcakes in an airtight container and refrigerate for up to 5 days.
Bake some for St. Patrick’s Day!
You’re now ready to master the art of making these decadent Mint Chocolate Cupcakes. It’s time to treat yourself and your loved ones to these irresistible delights. Get creative with your decorations, experiment with different flavor variations, and most importantly, enjoy every blissful bite! For more mouthwatering recipes and baking tips, stay tuned to our blog. Happy baking and remember…
Life’s too short to eat bad food!
For more delicious cupcake recipes try:
Banana Cupcakes with Coconut Cream Cheese Frosting
Strawberries and Cream Pink Velvet Cupcakes
Easy Thanksgiving Turkey Cupcakes
Mint Chocolate Cupcakes
Equipment
- Stand mixer with a paddle attachment or hand mixer
- Muffin Pans
- Cupcake liners
- Wire racks
- Piping bag with large star tip
Ingredients
Chocolate Cupcakes
- 1/4 cup butter cubed, melted
- 4 oz unsweetened chocolate melted
- 2 cups granulated sugar
- 2 eggs
- 1 cup water
- 3/4 cup sour cream
- 1 1/4 tsp pure vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp mint extract
- 1/3 cup heavy whipping cream if needed add, 1 additional tbsp at a time to get desired consistency
- 1-2 tsp green food coloring liquid
- green sprinkles, pearls, Andes mint, etc. for garnish
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F.
- Line muffin pan with paper liners.
- In a stove top pan, melt the butter and baking chocolate over low heat, stir until smooth. Cool for 5 minutes.
- Using a stand mixer with a paddle attachment or hand mixer, beat the eggs and granulated sugar until light and fluffy.
- Add the vanilla, sour cream and water and beat until combined.
- Add flour and baking soda and beat until incorporated.
- Pour in the chocolate/butter mixture and beat until smooth.
- Fill liners about 2/3 of the way full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes rest in the pan for 5 minutes. Remove cupcakes and place on wire racks. Cool completely.
Frosting
- Using a hand mixer, beat butter until creamy.
- Add powdered sugar and mix on low. Pour in heavy whipping cream, a little at a time and mix until smooth and creamy.
- Pour in pure vanilla extract, mint extract and green food coloring and beat until color is evenly distributed.
- Transfer frosting to a piping bag fitted with a large star tip and pipe frosting onto each cupcake.
- Garnish with sprinkles, pearls, or an Andes mint.
- Serve and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days. Freeze cupcakes without frosting in an airtight container for up to 3 months.
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