Mint Devil's Food Cupcakes


These are light, airy, and sure to bring a smile to your lips!

Prep Time:
35 mins
Cook Time:
35 mins
Additional Time:
55 mins
Total Time:
2 hrs 5 mins
1 dozen cupcakes



  • cooking spray

  • ¼ cup unsalted butter

  • 2 (1 ounce) squares semisweet chocolate

  • 1 cup all-purpose flour

  • 2 tablespoons all-purpose flour

  • ¾ teaspoon baking soda

  • teaspoon salt

  • 2 tablespoons milk

  • ½ teaspoon distilled white vinegar

  • ½ drop pure peppermint extract

  • 1 cup white sugar

  • 1 egg

  • ½ cup boiling water

Whipped Cream Frosting:

  • 2 tablespoons cold water, or more as needed

  • 1 (.25 ounce) package unflavored gelatin

  • 1 cup heavy whipping cream

  • 3 tablespoons heavy whipping cream

  • ¼ cup confectioners' sugar

  • 2 teaspoons confectioners' sugar

  • ½ teaspoon imitation vanilla extract

  • 1 drop green food coloring

  • 6 chocolate sandwich cookies (such as Oreo®)


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.

  2. Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.

  3. Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.

  4. Mix milk, vinegar, and peppermint extract together in another small bowl.

  5. Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.

  6. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.

  7. Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.

  8. Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.

  9. Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

Nutrition Facts (per serving)

292 Calories
16g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 292
% Daily Value *
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 58mg 19%
Sodium 145mg 6%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 3g
Vitamin C 0mg 1%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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