Name: Mint Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 5 ounces (142 grams) bittersweet chocolate, finely chopped; 1/3 cup (28 grams) Dutch-processed cocoa powder; 1/2 cup boiling water; 3/4 cup (95 grams) all-purpose flour; 1/2 cup (100 grams) granulated sugar; 1/2 cup (100 grams) packed light brown sugar; 1/2 teaspoon fine sea 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; 3 cups (375 grams) powdered sugar, sifted; 8 ounces (227 grams) unsalted butter, at room temperature; 1/4 teaspoon fine sea salt; 1/4 to 1/2 teaspoon peppermint extract; 1 to 2 tablespoons heavy cream; Green gel food coloring; 6 sprinkles, chocolate shavings, or Andes mints for garnish

Ingredients

5 ounces (142 grams) bittersweet chocolate, finely chopped

1/3 cup (28 grams) Dutch-processed cocoa powder

1/2 cup boiling water

3/4 cup (95 grams) all-purpose flour

1/2 cup (100 grams) granulated sugar

1/2 cup (100 grams) packed light brown sugar

1/2 teaspoon fine sea 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*

3 cups (375 grams) powdered sugar, sifted

8 ounces (227 grams) unsalted butter, at room temperature

1/4 teaspoon fine sea salt

1/4 to 1/2 teaspoon peppermint extract*

1 to 2 tablespoons heavy cream

Green gel food coloring (optional)

6 sprinkles, chocolate shavings, or Andes mints, for garnish

Instructions

Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

Step 2: In a medium heatproof bowl, combine the chopped bittersweet chocolate and cocoa powder. Pour the boiling water over the mixture, cover, and let stand for 5 minutes. Whisk gently until smooth, then set aside to cool.

Step 3: In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda.

Step 4: Whisk the sour cream, vegetable oil, eggs, egg yolk, white vinegar, and peppermint extract into the cooled chocolate mixture until smooth. Stir in the flour mixture until just combined, being careful not to overmix.

Step 5: Using a spring-loaded scoop or spoon, divide the batter evenly among the prepared muffin cups. Bake for about 20 minutes, or until cupcakes are set and firm to the touch.

Step 6: Let the cupcakes cool in the pan on a wire rack for 10 minutes before removing them from the pan to cool completely, about 1 hour.

Step 7: To make the frosting, beat the powdered sugar and butter together in a stand mixer fitted with the paddle attachment on low speed until blended. Increase to medium speed and beat for 3 minutes or until smooth.

Step 8: Add the salt, peppermint extract, and heavy cream. Beat on medium for 1 minute or until light and creamy, adding more cream if needed. Mix in green gel food coloring if desired until evenly colored.

Step 9: Transfer the frosting to a piping bag fitted with a decorative tip. Pipe onto each cooled cupcake, then garnish with sprinkles, chocolate shavings, or Andes mints.

Step 10: Serve immediately or store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.

Tips & Variations

For extra mint flavor, increase the peppermint extract slightly—but taste as you go to avoid overpowering.

Use full-fat yogurt instead of sour cream for a tangier cupcake with a lighter texture.

Add a small piece of peppermint candy in the center of each cupcake before baking for a surprise minty core.

Decorate with crushed candy canes during the holidays for a festive touch.

Storage

Store cupcakes in an airtight container at room temperature for up to 1 day to maintain softness. For longer storage, refrigerate for up to 3 days, but bring cupcakes to room temperature before serving for the best flavor and texture. Frosted cupcakes freeze well for up to 2 months; thaw in the refrigerator overnight and then bring to room temperature before enjoying.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but Dutch-processed cocoa gives a smoother, less acidic flavor. If using natural cocoa powder, you might notice a slight difference in taste and color.

Is there a substitute for peppermint extract?

You can use mint-flavored liqueur or omit it altogether if you prefer a subtle chocolate cupcake. Adding fresh mint leaves to the batter is another option, though it will alter the texture slightly.