These cupcakes are much lighter than the Brownie Mint Cupcakes I had made previously. They are a classic cupcake texture (instead of a denser brownie-like texture) and the mint flavor is infused throughout the cupcake due to the use of mint extract. These are really good cupcakes and can be dressed up with a variety of frostings or served all by themselves. You can also use vanilla instead of the mint extract for a classic and delicious chocolate cupcake!
In addition to how moist and delicious these are, the recipe is great because it makes about 18 cupcakes, instead of a huge number like many chocolate cupcake recipes I have tried so far. This cupcake recipe is also from Martha Stewart's Cupcakes. As you can probably tell, it was my first cupcake cookbook, so it is still my go-to book for cupcakes!
I topped mine with a vanilla buttercream and a mint patty, but you can top these with almost any type of frosting you like!
Chocolate Mint Cupcakes
- 1 1/2 cups flour
- 3/4 cups coca
- 1 1/2 cups sugar
- 1 1/2 tsps baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 3/4 cups buttermilk
- 3 tbsp vegetable or canola oil
- 1 tsp peppermint extract
- 3/4 cups water
- Line your cupcake pans with paper liners, and preheat your oven to 350F
- In a large mixing bowl, mix together your flour, cocoa, sugar, baking soda, baking powder, and salt until well mixed
- Add the buttermilk, eggs, oil, peppermint extract (or vanilla if you prefer) and the water to the dry ingredients, mixing until nice and smooth
- Pour the batter into the cupcake cups, and bake for about 18 - 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake
- Let cool completely before icing. These cupcakes freeze really well, so they are perfect for making ahead, or having in the freezer just in case!
- Top with your favorite icing: vanilla buttercream, mint buttercream, cream cheese, whichever!