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.
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.
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.
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.
- 1/2 Cup Salted Butter, melted
- 2/3 Cup Milk
- 2 Eggs
- 2/3 Cup Sugar
- 1/2 Cup Cocoa Powder
- 1 1/2 Cups Unbleached All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 Ounce Fresh Mint Leaves
- Preheat oven to 375 degrees Fahrenheit.
- Line muffin tin with cupcake papers. Set aside.
- Whisk together the flour, baking powder, sugar, and cocoa powder.
- In a blender, combine milk and mint leaves. Puree.
- Whisk together the egg, melted butter, and mint milk.
- Pour the wet ingredients into the dry and stir until completely combined.
- Divde the batter among the 12 muffin cups - filling each about 2/3 full.
- Bake in the preheated oven for 15-20 minutes. An inserted toothpick will come out clean when done.
- Cool in pan 5 minutes before removing to wire rack to cool completely.
- Frost as desired after cool.
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Serving Size:1 Cupcake
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 162mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 4g
About the Author
Kathie N. Lapcevic is a lifelong gardener and scratch cook. She loves to tinker with herbs, plants, food, and crafts. Practicing simple and seasonal living for over 20 years, she enjoys creating a handmade life, lived closed to the earth. She lives in Montana with her soulmate Jeff and when not making a mess in the kitchen, she can be found enjoying the outdoors.