Mint Chocolate Cupcakes

Mint chocolate cupcakes are a tasty and easy way to use up the ever abundant mint crop.

With just a few tweaks, these cupcakes can range from just a hint of mint to intensely flavored. They whip up in a hurry too.

Getting the Most Mint Flavor

Admittedly chocolate is a strong flavor and while fresh mint is strong, it can be overpowered in many baked goods. The trick to getting the most mint flavor out of these cupcakes is to puree the mint leaves in the milk and adding that to the batter.

The amount of mint in the recipe as written will give a hint of mint without it being overpowering. To increase that flavor add up to a full ounce of mint leaves.

Use just the mint leaves, not the stems in this recipe. The stems can often be bitter.

Baking Substitutions

For the fat, one could substitute melted coconut oil, olive oil, or even applesauce instead of melted butter. (Add 1/2 teaspoon of salt if you skip the salted butter.)

For vegans, use a flax egg or other egg replacer.

Any type of milk will work with great results, use dairy or non-dairy as works for you and your family.

Want to make them gluten-free? Use a 1-to-1 gluten-free flour substitute.

Frosting Choices

Options are endless for frosting on these mint chocolate cupcakes.

Keep it simple with a basic chocolate buttercream.

Increase the mint flavor by using dark chocolate mint frosting.

A simple vanilla frosting or glaze would also be delightful. In short, go with whatever you like best.

Decorating Options

If you want to make these cupcakes slightly fancier, there are some fun options for decorating.

Do as I did in the photos, simply stick a fresh leaf of mint into the frosting. It’s simple but elegant and easily edible.

Take it up another notch by making some candied mint leaves and sticking a few of those on top of each cupcake.

Drizzle some melted chocolate across the top of the frosting for a striped effect.

Like chocolate & mint? Try my frosted chocolate mint brownie recipe!