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Chocolate Mint Cupcakes
Chocolate Mint Cupcakes
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Minty dark chocolate cupcakes inspired by Thin Mints.
Ingredients:
  • Cupcake Ingredients:
  • 8 Tbsp (1 stick, 4 ounces) unsalted butter
  • 1/2 cup Dutch processed cocoa
  • 2 ounces bittersweet chocolate, chopped
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons peppermint extract
  • 1/2 cup sour cream
  • Optional Buttercream Frosting Ingredients:
  • 8 Tbsp butter, room temperature (1 stick, 4 ounces)
  • 1 Tbsp milk
  • 1/4 to 1/2 teaspoon peppermint extract
  • 2 cups powdered sugar
  • Optional Cream Cheese Frosting Ingredients:
  • 4 ounces cream cheese, room temperature
  • 4 Tbps butter, room temperature (1/2 stick, 2 ounces)
  • 1 1/2 cups powdered sugar (confectioner's sugar)
  • Fresh mint for garnish
Instructions:
  • Preheat your oven to 350°F and line a muffin tin with cupcake liners.
  • Create a double boiler by simmering water in a saucepan and placing a bowl on top. Combine butter, chopped chocolate, and cocoa in the bowl. Whisk until smooth and melted. Allow to cool before use.
  • Combine dry ingredients: In a small bowl, briskly mix the flour, baking soda, and baking powder until well combined.
  • Combine eggs, salt, sugar, and mint extract in a large bowl and beat until well mixed. Slowly add chocolate mixture and continue beating until fully combined.
  • Incorporate dry and wet ingredients by adding half of the sifted flour mixture, combining well. Stir in the sour cream, then mix in the rest of the flour mixture.
  • Distribute the batter evenly among the muffin cups lined with paper liners. Bake on the middle rack at 350°F for 18-20 minutes, until the tops bounce back when touched and a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the muffin tin on a rack for 15 minutes. Carefully take the cupcakes out of the tin and let them cool completely before frosting. Use frosting of your liking, with a hint of mint extract. Decorate with fresh mint leaves. Simple recipes for buttercream or cream cheese frosting can be found below.
  • Using an electric mixer, cream butter (for buttercream) or blend butter and cream cheese (for cream cheese frosting) on medium speed until smooth. Incorporate milk (for buttercream) and mint extract.
  • Gradually mix in the powdered sugar on low speed, pausing occasionally to scrape down the sides of the bowl until the mixture is light and fluffy. Adjust the mintiness with more extract or sweetness with additional powdered sugar to suit your taste.

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