Mint Chocolate Cupcakes

If you have a mint chocolate addiction, these cupcakes are for you! The cupcake itself is light, moist and chocolately while the mint icing is perfectly minty without being too buttery. Plus, these cupcakes are easy to whip up.
I found the recipe on a blog I follow regularly called Tracey's Culinary Adventures. Tracey is always whipping up something spectacular and all the recipes I've tried off her blog are just fantastic. Do try to get over to her blog and check it out - you'll be hooked as soon as you browse some of her recipe archives!! She made these for St. Patty's day, but these cupcakes with their pretty green icing are just fine for any occasion!

Chocolate Cupcakes

Recipe from Martha Stewart (via Tracey's Culinary Adventures)


  • 1 1/2 cups all purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 cups granulated sugar

  • 1 1/2 tsp baking soda

  • 3/4 tsp baking powder

  • 3/4 tsp salt

  • 2 large eggs

  • 3/4 cup buttermilk

  • 3 tbsp vegetable or canola oil

  • 1 tsp vanilla extract

  • 3/4 cup warm water


  1. Preheat oven to 350F. Line muffin tins with paper liners.

  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, vanilla and water. Whisk together until mixture is smooth and all ingredients are evenly distributed.

  3. Distribute batter evenly among the prepared pans, filling each about 2/3 of the way to the top. Bake for about 20 minutes or until the cupcake spring back when pressed lightly. Remove from the oven and cool in pans for about 5-10 minutes. Then remove from pans and cool completely on wire racks.

  4. Ice liberally with mint icing (see below for recipe).

Mint Buttercream

Recipe from Tracey's Culinary Adventures

  • 4 cups icing sugar, sifted

  • 8 tbsp unsalted butter, at room temperature

  • 6 tbsp heavy cream

  • 4 tsp vanilla extract

  • 1 tsp mint extract

  • 1/2 tsp salt

  • green gel food colouring

  • semisweet chocolate chips for garnish


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the icing sugar and the butter until evenly distributed and crumbly, about 1-2 minutes.

  2. Add the cream, extracts, and salt and beat on high speed until light and fluffy, about 3 minutes. If you want green buttercream, beat in a few drops of green food colouring until you get the desired shade of green.

  3. Frost as desired, garnish with chocolate chips.
These cupcakes smell so good you won't be able to resist! They're so delicious I had to give them away to my co-workers so I didn't eat all of them myself. I could have done it the smart way like Tracey did and simply scale back the recipe, but why would I do that? That would have been the rational thing to do and when it comes to baking, I don't think I'm ever rational!!!! Any way, I would encourage you to try these out! They are so quick to whip up and you will dirty minimal dishes in the process. Happy Baking my Friends! Thanks for stopping by. :)

1 comment:

  1. These are awesome! Wish I could bite into one now :)