Chocolate Mint Cupcake Recipe

This homemade chocolate mint cupcake recipe makes the ultimate cupcake for chocolate and mint lovers.

Full of chocolate and mint flavor from top to bottom, these moist cupcakes will be a hit.

Although this homemade recipe is easy, if you are short on time and need a super easy cupcake recipe, substitute the cupcake ingredients with a good moist chocolate cake mix. Mix as directed on the package and add the peppermint extract and mint chocolate chips. Topped with the homemade chocolate mint buttercream frosting, these almost homemade cupcakes will be delicious.

Easily transport your cupcakes or cakes with
this Wilton Ultimate 3-In-1 Cupcake Caddy and Carrier

Yield: about 1-1/2 dozen

Ingredients

Cupcakes

• 1-1/3 cups all purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup shortening
• 2/3 cup milk
• 1 egg
• 1 teaspoon peppermint extract
• 2 envelopes (1 ounce each) no-melt unsweetened chocolate
• 1 package (6 ounces) mint chocolate chips

Chocolate Mint Buttercream Frosting

• 1/3 cup butter or margarine, at room temperature
• 3 envelopes (1 ounce each) no-melt unsweetened chocolate
• 1 box (1 pound) powdered sugar, sifted
• 5 to 6 tablespoons light cream
• 1 teaspoon peppermint extract
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 375 degrees. Grease muffin pan(s) or line with cupcake liners.

2. Sift flour, sugar, baking powder and salt into a large bowl. Add shortening and milk, stirring to blend. With mixer on low speed, beat mixture until combined. Add egg, peppermint extract and chocolate and beat on low speed until well blended, about 1 to 2 minutes. Stir in mint chocolate chips. Spoon batter into cupcake liners, filling each cup about half full.

3. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from pans and cool upright on wire racks.

4. To prepare the frosting, with mixer on medium speed, cream the butter until fluffy. Mix in the chocolate and beat until blended. Beat in powdered sugar, a little at a time, adding alternately with cream. Mix in peppermint extract and salt, beating until satiny and of good spreading consistency. If mixture seems too stiff, thin with a little additional cream. Frost the cooled cupcakes.

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