Double Chocolate Mint Cupcakes

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 cupcakes
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1 cup granulated sugar

3/4 cup all-purpose flour 

1/2 cup unsweetened cocoa powder 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

1/2 cup buttermilk, at room temperature 

1/2 cup vegetable oil 

1 1/4 teaspoons peppermint extract 

2 large eggs, at room temperature 

1/2 cup semisweet chocolate chips 

One 16-ounce can white frosting 

20 starlight mints or mini candy canes, broken into small pieces 

Red sprinkles, optional 


  1. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
  3. Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
  4. Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.