Mint Chocolate Cupcakes
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!
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.