Chocolate Mint Cupcakes

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There has never been a better pair than chocolate and mint. And these chocolate mint cupcakes are a match made in heaven!

When I first bite into a piece of chocolate cake, I take a moment to really savor the flavors. Chocolate is a very complex ingredient. Depending on the kind of chocolate you use, it may have citrus flavors, or notes of caramel. It may be slightly bitter or earthy. No matter what flavors your taste buds pick up when you’re eating chocolate, it is no doubt decadent and delicious. I almost feel naughty when I eat chocolate, like I’m doing something I shouldn’t be doing. ?

I always add a bit of espresso powder to my chocolate cakes and cupcakes to enhance and deepen the flavor. Have you ever had a chocolate cupcake from a cake shop that doesn’t really taste? I mean, it might be sweet, but if you pay close attention, you can’t really pick up on the chocolate flavor? That’s because a lot of cake shops use dry cake mixes for cost savings. It also ensures consistent flavors for businesses who run multiple locations. Which is understandable, but it’s not great for the consumer. That is because most cake mixes cut back on the cocoa and add cheaper artificial flavorings. Bleh! ?

I never EVER used a cake mix when I owned my shop. I think pastry chefs should always make their desserts from scratch. Otherwise, you lose your integrity. Especially with those who know good food! And making a cake from scratch really doesn’t take more time than making a boxed cake. So get your bowl and spoon ready, roll up your sleeves, and get ready to have the BEST chocolate cupcakes you’ve ever made!

chocolate mint cupcakes

This recipe starts with my decadent chocolate cake and gets topped with a chocolate and mint swirl buttercream. Oooweeee is it good! I like to finish it off with a little Andes Mint on top for good measure. Remember when restaurants would give you an Andes mint at the end of your meal? Why don’t they do that anymore? That was always my favorite part of going out to eat!

These chocolate mint cupcakes not only look beautiful, but they are rich and decadent and so full of flavor.

Pro Tip

Use grease proof cupcake liners like these. They keep your cupcakes clean and professional looking. ?

Be sure to use Mint Extract, not peppermint extract.

To get the American buttercream this beautiful green color, I added just a tiny amount of Americolor food gel in mint green. One small drop is plenty!

To get the chocolate mint buttercream swirl, make both of your buttercreams and then prepare a piping bag with a large piping tip. I am partial to the Ateco 849 or 828 but you can use whatever you like! Fold the piping bag to the outside, about halfway down. You can tuck it over your hand to hold it in place. Use a small rubber spatula to scoop some of the chocolate buttercream into the bag, keeping it on one half of the bag. Use another small rubber spatula to scoop of the mint buttercream into the bag, on the other side of the bag. Continue scooping until you have about half of the bag full. Don’t overfill or you’ll have a mess!

Happy Baking!


Chocolate Mint Cupcakes

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy


Prep time


Cooking time



Ingredients for the cupcakes

  • All Purpose Flour 240g
    (1 1/2 cups)

  • Sugar 300g
    (1 1/2 cups)

  • Dark Cocoa 85g
    (3/4 cup)

  • Espresso Powder 1 tsp

  • Baking Soda 1 1/2 tsp

  • Baking Powder 1 tsp

  • Salt 1 tsp

  • Buttermilk 200g
    (3/4 cup)

  • Vegetable Oil 95g
    (1/2 cup)

  • 2 Eggs

  • Hot Coffee 170g
    (3/4 cup)

Directions for the cupcakes

  • Preheat oven to 350°. Line cupcake pans with grease-proof cupcake liners.
  • Add dry ingredients to medium sized mixing bowl and whisk to ensure all ingredients are combined.
  • In a separate bowl, whisk together vegetable oil, buttermilk and eggs.
  • Add wet ingredients to dry ingredients and beat just until combined.
  • Add HOT coffee and mix again just until combined. Use a spatula to scrape down the sides of the bowl.
  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool completely.
  • Make a batch of chocolate buttercream (recipe below) and a batch of mint buttercream (recipe below).
  • Pipe a swirl of chocolate and mint buttercream on the cupcakes and top with an Andes mint.


  • Make sure all of your wet ingredients are room temperature. I like to leave my eggs out overnight and I microwave my buttermilk for about 30-45 seconds before using.
  • I use dark cocoa because I prefer a deeper chocolate flavor. Feel free to substitute a lighter cocoa if you wish.

chocolate buttercream Ingredients

  • Butter 226g
    (1 cup)

  • Cocoa Powder 75g
    (2/3 cup)

  • Powdered Sugar 345g
    (3 cups)

  • Heavy Cream 45-60g
    (no more than 1/4 cup)

  • Salt 1/4 tsp

chocolate buttercream Directions

  • Beat butter until smooth and creamy.
  • Add powdered sugar and mix on low speed until combined.
  • Add cocoa powder and salt and continue mixing on low speed.
  • Add heavy cream, 1 tablespoon at a time, and mix on high speed for 7-8 minutes until light and fluffy.
  • You may not need all of the heavy cream or you may need a little more. It depends on a number of things, including the humidity, temperature of your ingredients, and the type of equipment being used.
  • With a spatula, mix by hand for a minute to release some of the air bubbles.

mint buttercream Ingredients

  • Butter 226g
    (1 cup)

  • Powdered Sugar 475g
    (3 1/2 cups)

  • Half and Half 4-5 Tbsp

  • Mint Extract 1/2 tsp

  • Green Food Coloring, optional

mint buttercream Directions

  • Put cool, but not cold, butter in the bowl of a stand mixer. Mix on medium until butter is smooth.
  • Add one third of the powdered sugar and mix on low until ingredients are combined.
  • Add another third of the powdered sugar and mix on low until combined. Add 1-2 Tbsp of half and half. Turn mixer up to medium speed and mix for 2-3 minutes.
  • Add the last of the powdered sugar. Mix on low until ingredients come together. Add 1-2 more Tbsp of half and half, then mix on high speed for 12-15 minutes until buttercream is light and fluffy and pale in color.
  • Add mint extract and beat until combined.
  • If using, add just a drop of green food coloring gel and mix until completely distributed and no streaks remain.
  • With a spatula, mix by hand for a minute to release some of the air bubbles.
  • If your buttercream is still stiff after 15 minutes of beating, add 1 more tablespoon of half and half and beat again for 2-3 minutes.