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+ servings
Plate of chocolate mint cupcakes

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes are ultra moist and easy to make with tons of refreshing chocolate peppermint goodness. Perfect for St. Patrick’s Day or Christmas!
Course Dessert
Cuisine American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 cupcakes
Recipe by Tessa Arias


For the chocolate cupcakes

  • 4 ounces (113 grams) bittersweet chocolate, finely chopped
  • 1/3 cup (28 grams) Dutch-process cocoa (do not substitute)
  • 1/2 cup boiling water
  • 3/4 cup plus 2 tablespoons (113 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) sour cream or full fat plain yogurt, at room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs plus one egg yolk, at room temperature
  • 2 teaspoons white vinegar
  • 1/2 teaspoon peppermint extract*

For the mint frosting

  • 3 cups (375 grams) powdered sugar, sifted
  • 8 ounces (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine salt
  • 1/4 to 1/2 teaspoon peppermint extract* depending on desired intensity
  • 1 to 2 tablespoons heavy cream
  • Green gel food coloring, if desired
  • 6 Sprinkles, chocolate shavings, or Andes mints, for garnish


Make the cupcakes:

  1. Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
  2. In a medium heatproof bowl add the chocolate and cocoa powder. Pour the boiling water over mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool.
  3. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  4. Whisk sour cream, oil, eggs, egg yolk, vinegar, and peppermint extract into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
  5. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
  6. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until the mixture is completely smooth. Scrape down the sides and bottom of the bowl as needed. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Add in green gel food coloring, if desired, and beat until evenly colored.
  2. Transfer frosting to a piping bag fitted with a decorative tip and pipe onto each cupcake. Decorate with desired garnish. Serve or store in an airtight container at room temperature for 1 day, or in the fridge for 3 days.

Recipe Notes

*Make sure to use peppermint extract and NOT mint or spearmint.