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Mint Chocolate Cupcakes

Rated as 4 out of 5 Stars
12 made it  |  0 reviews   |  6 photos

"My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended."
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1 h 35 m servings 488
Original recipe yields 12 servings (12 cupcakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
  2. Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
  3. Sift flour, baking soda, baking powder, and salt together in a bowl.
  4. Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
  5. Scoop batter into the muffin tin.
  6. Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
  7. Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
  8. Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 488 calories; 25.5 64.7 3.5 72 289 Full nutrition

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