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Mint Chocolate Cupcakes Recipe

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4.1 from 2 reviews

  • Author: Eliza
  • Total Time: 1 hour 30 minutes
  • Yield: 12-13 cupcakes
  • Diet: Vegetarian

Description

These Mint Chocolate Cupcakes combine rich, moist chocolate cake with a luscious, creamy mint frosting for a delightful dessert. Featuring a hint of freshly brewed coffee in the batter to enhance the chocolate flavor, these cupcakes are perfectly balanced with a refreshing mint twist in the frosting. Finished with optional chocolate shavings or mini chocolate chips, they make an elegant and tasty treat for any occasion.

Ingredients

For the Chocolate Cupcakes

  • 1 cup all purpose flour (125 grams) (spooned and leveled)
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup cocoa powder (45 grams) (Dutch processed, sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil (60 ml) (canola oil works too)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (120 ml) (2% or whole milk)
  • 1/3 cup freshly brewed coffee (80 ml) (or boiling water)

For the Mint Frosting

  • 1 cup unsalted butter (226 grams) (slightly softened but not starting to melt)
  • 3-4 cups powdered sugar (330 - 400 grams) (sifted)
  • 1/4 teaspoon salt (to taste)
  • 2-3 tablespoons whipping cream (30-45 ml) (or heavy cream)
  • 1/2 - 2 teaspoons mint extract
  • Green food coloring (optional)
  • Chocolate shavings or mini chocolate chips (for decorating, optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a 12-cavity muffin tin with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sifted cocoa powder, granulated sugar, baking powder, baking soda, and salt. Ensuring the cocoa powder is sifted helps remove any lumps and ensures an even batter.
  3. Combine wet ingredients: In a separate bowl, whisk the vegetable oil, egg, milk, and vanilla extract until fully combined.
  4. Make batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Whisk gently until the batter is almost combined, being careful not to overmix.
  5. Add coffee: Slowly whisk in the freshly brewed coffee (or boiling water) until the batter is smooth, glossy, and thin with no lumps remaining.
  6. Fill muffin tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. You should yield around 12 to 13 cupcakes.
  7. Bake cupcakes: Bake in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Allow cupcakes to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare frosting: Using a stand or handheld electric mixer, beat the softened unsalted butter on medium speed until lightened in color and smooth in texture.
  9. Add sugar and flavor: Add 2 cups of sifted powdered sugar, salt, and 1/2 teaspoon mint extract to the butter. Mix on low speed initially, then increase to medium speed until combined.
  10. Adjust frosting consistency: Gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream and additional mint extract as desired for flavor strength. Add green food coloring if using, to achieve a minty hue. For thicker frosting, use less cream and more powdered sugar.
  11. Frost cupcakes: Ensure cupcakes are completely cooled before frosting. Use a piping bag with a star tip or a knife to frost the cupcakes. Optionally, decorate with chocolate shavings or mini chocolate chips for an extra touch of elegance.

Notes

  • Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
  • If you prefer a stronger mint flavor, adjust the amount of mint extract gradually while mixing the frosting.
  • The brewed coffee enhances the richness of the chocolate but can be substituted with boiling water if preferred.
  • Use Dutch processed cocoa powder for a smoother, deeper chocolate flavor.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days. Frosting may firm up when chilled.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/mint-chocolate-cupcakes-recipe/