Mint Chocolate Chip Cupcakes

Happy Sunday everyone! I hope daylight savings treated everyone ok – in our house Charlotte decided to wake up an hour earlier than normal, really throwing us all off! Even our dog Hector was confused.

I am always my own worst critic, but I have to say these cupcakes are really good. I was cautious with the mint, because that’s a flavor that can go from delicious to toothpaste in an instant. There is mint in the cake itself and in the frosting, but it’s the perfect amount.

Chocolate Cupcake Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder (I used dark chocolate cocoa powder because I wanted them really intense)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup hot brewed coffee (you can also use hot water if you don’t have coffee. I’ve linked my favorite coffee that we drink every morning. So good!!)
1/2 cup unsalted butter (one stick)
1 egg, whisked
1/4 cup buttermilk
1 tsp mint extract

Mint Buttercream Ingredients 

1/2 cup butter, softened (one stick)
1.5-2 cups powdered sugar
1.5 tsp mint extract

Cupcake Directions

Preheat oven to 350 and line a muffin tin with liners.

In a small pan, heat the butter and coffee until the mixture is steaming and the butter is melted. Take off the burner and let cool.

Whisk together the dry ingredients, flour through baking soda.

Mix together the eggs, buttermilk and mint extract. Add the butter mixture once cooled. If the butter mixture is still too hot when you mix these together, the egg will cook.

Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cupcake tin and bake at 350 for 12-15 minutes – until a toothpick comes out with moist crumbs.

Mint Buttercream Directions

When your cupcakes are completely cooled, it’s time to frost them! If I have time, I like to make my cupcakes the day before and refrigerate them in an airtight container so they’re totally cold when I frost them. That’s obviously not necessary, but you do want them to be at least room temp since our frosting is made with butter.

Using a hand mixer, whip the butter until it’s light and fluffy.

(By the way, I’ve linked my favorite hand mixer below. I bought mine nine years ago when I started to get really into baking (and couldn’t use my mom’s anymore since I was at college), and it’s still going strong! I’m planning a future post focused on my favorite kitchen equipment, so look for that in the next few weeks.)

Mix in the mint extract.

Add the powdered sugar one cup at a time, being careful to start your mixer on low again so the sugar doesn’t go flying everywhere. Remember that you can taste this as you go, and decide if you’re happy with the flavor and consistency. Once it’s all incorporated, increase the speed and beat until fluffy. This usually takes 2-3 minutes.

When you’ve reached your desired consistency, you can add some food coloring for that minty green color! My favorite food coloring is Americolor gel coloring. It’s easy to control the amount, and since it’s gel it won’t water down your frosting.

My go-to frosting tip for standard cupcakes is the Wilton 1M tip, but for these I decided to use the Wilton 2D tip for a softer look.

I love to hear your questions and comments, so please don’t hesitate to reach out in the comments below or via Facebook/Instagram.

Have a great week everyone!

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