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Mint Chocolate Cupcakes - Fresh, Fudgy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup hot brewed coffee or hot water
  • 1/3 cup neutral oil (canola or vegetable)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup mini chocolate chips (optional, for extra chocolate)
  • For the mint buttercream:
  • 1 cup unsalted butter, softened
  • 3 to 3 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 teaspoon peppermint extract (to taste)
  • Pinch of fine salt
  • 1–2 drops green food coloring (optional)
  • For topping (optional): Mini chocolate chips, chocolate shavings, or a drizzle of melted chocolate

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until no lumps remain.
  3. Add buttermilk, oil, egg, vanilla, and peppermint extract. Whisk until smooth and glossy.
  4. Pour in the hot coffee (or water) and whisk gently until combined. The batter will be thin. Fold in mini chocolate chips if using.
  5. Divide batter evenly among liners, filling each about two-thirds full.
  6. Bake 16–19 minutes, or until a toothpick comes out with a few moist crumbs. Do not overbake.
  7. Cool in the pan 5 minutes, then transfer cupcakes to a rack to cool completely before frosting.
  8. Make the frosting: Beat softened butter on medium-high until creamy, about 2 minutes. Add 3 cups powdered sugar, vanilla, peppermint, salt, and 2 tablespoons cream. Beat on low to combine, then on medium-high until fluffy, 2–3 minutes. Adjust consistency with more sugar (thicker) or cream (looser). Add food coloring if desired.
  9. Frost cooled cupcakes with a piping bag or offset spatula. Finish with mini chips, shavings, or a drizzle.