Mint Chocolate Cupcakes

Total Time:
1 hr 50 min
30 min
1 hr
20 min

12 cupcakes

  • For the cupcakes:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chopped mint chocolates (such as Andes)
  • For the frosting:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1 cup unsweetened cocoa powder
  • 3 cups confectioners' sugar
  • 1 1/2 cups marshmallow cream
  • 1/4 cup milk
  • Nonpareils and/or coarse sugar, for topping
  • Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.

  • Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.

  • Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.

  • Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.

  • Photograph by David Malosh

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