Chocolate Mint Cupcakes

These cupcakes are much lighter than the Brownie Mint Cupcakes I had made previously.  They are a classic cupcake texture (instead of a denser brownie-like texture) and the mint flavor is infused throughout the cupcake due to the use of mint extract.  These are really good cupcakes and can be dressed up with a variety of frostings or served all by themselves.  You can also use vanilla instead of the mint extract for a classic and delicious chocolate cupcake!

In addition to how moist and delicious these are, the recipe is great because it makes about 18 cupcakes, instead of a huge number like many chocolate cupcake recipes I have tried so far. This cupcake recipe is also from Martha Stewart's Cupcakes. As you can probably tell, it was my first cupcake cookbook, so it is still my go-to book for cupcakes!


I topped mine with a vanilla buttercream and a mint patty, but you can top these with almost any type of frosting you like!


Chocolate Mint Cupcakes

• 1 1/2 cups flour
• 3/4 cups coca
• 1 1/2 cups sugar
• 1 1/2 tsps baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 eggs
• 3/4 cups buttermilk
• 3 tbsp vegetable or canola oil
• 1 tsp peppermint extract
• 3/4 cups water

1. Line your cupcake pans with paper liners, and preheat your oven to 350F
2. In a large mixing bowl, mix together your flour, cocoa, sugar, baking soda, baking powder, and salt until well mixed
3. Add the buttermilk, eggs, oil, peppermint extract (or vanilla if you prefer) and the water to the dry ingredients, mixing until nice and smooth
4. Pour the batter into the cupcake cups, and bake for about 18 - 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake
5. Let cool completely before icing.  These cupcakes freeze really well, so they are perfect for making ahead, or having in the freezer just in case!
6. Top with your favorite icing: vanilla buttercream, mint buttercream, cream cheese, whichever!