Mint Chocolate Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These mint chocolate cupcakes are my absolute favorite way to impress guests without spending hours in the kitchen. With a total time of just 45 minutes from start to finish, you'll have elegant desserts ready faster than you'd expect. The real magic happens when you combine rich cocoa powder, which is packed with antioxidants, with a hint of peppermint extract for a refreshing twist. The beauty of this recipe is its simplicity and affordability, using straightforward pantry staples that most home bakers already have on hand. Trust me, once you master these little treats, they'll become your go to dessert for any occasion.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 100 gunsalted butter
- 4large eggs
- 100 mlmilk
- 5 mLpeppermint extract
- 200 gsemi-sweet chocolate chips
- 50 gheavy cream
- 100 gunsalted chocolate
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Tip: Make sure to grease the liners for easy removal.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Aim for a smooth, even mixture.
- 3
In a large mixing bowl, use an electric mixer to cream together butter and eggs until light and fluffy.
Tip: Don't overmix!
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Tip: Stop the mixer and scrape down the sides every 30 seconds or so.
- 5
Stir in peppermint extract and semi-sweet chocolate chips.
Tip: Get in there with a spatula and make sure everything is well combined.
- 6
Divide the batter evenly among the muffin cups.
Tip: Fill each cup about 2/3 full – you'll have some leftover batter for another recipe.
- 7
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on these – they can go from perfect to burnt quickly!
- 8
Allow the cupcakes to cool completely in the pan before frosting.
Tip: This is the hardest part – waiting for them to cool!
- 9
In a separate mixing bowl, whip heavy cream until stiff peaks form.
Tip: Get in there with a whisk and really work it!
- 10
Melt unsalted chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be patient – this is the part where you get to indulge in chocolatey goodness!
- 11
In a separate bowl, whisk together confectioners' sugar and unsalted butter until light and fluffy.
Tip: Don't overdo it – you don't want a sugar bomb!
- 12
Frost cooled cupcakes with the chocolate mixture, then top with whipped cream.
Tip: Make sure to pipe a border around the edge – it's the final touch!
- 13
Decorate with chocolate shavings or chopped nuts, if desired.
Tip: Get creative – these cupcakes are perfect for a party or special occasion!
Recipe Variations
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