With spongy peppermint-laced cupcakes topped with homemade buttercream, these mint chocolate cupcakes are a sweetly refreshing addition to any celebration.

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Prepared mint chocolate cupcakes topped with green buttercream frosting and mint leaves.

About Mint Chocolate Cupcakes

Whether you’re craving the combination of mint and chocolate flavors (who isn’t?!) or are searching for an eye-catching dessert for St Patrick’s Day, these homemade mint chocolate cupcakes are ready to be the favorite food of the evening.

And really, how much more perfect could these cupcakes be? They bake up soft and moist (with a delightful mint and chocolate flavor) and the buttercream is bright, festive, and fluffy.

These cupcakes are sure to be a go-to for decadent mint chocolate goodness.

How long will mint chocolate cupcakes last?

When stored in a sealed container on the counter, cupcakes can last anywhere from three to five days. When stored in the refrigerator, they could last up to a week.

Can you freeze mint chocolate cupcakes?

Yes, you totally can!

To freeze these cupcakes:

  • Bake cupcakes per recipe instructions, then allow to cool completely. Note: for best and consistent results, do not decorate cupcakes before freezing. Frosting types and consistency may vary and could impact how long or well the cupcakes will last while frozen.
  • Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together.
  • Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
  • Cupcakes can be frozen for up to three months.
Side view of plate full of decorated mint chocolate cupcakes.

What’s the difference between mint and peppermint?

These cupcakes are called mint chocolate, but the recipe itself uses peppermint extract.

So, you might be wondering, what gives? Why are there different names? What is the difference between mint and peppermint?

Well, to keep it short and sweet, mint is the overall name of the mint plant family. There are many different members within this family (ie different types of mint plants) with spearmint and peppermint being the two most popular. Spearmint has a sweeter flavor while peppermint is more sharp and potent.

As far as baking, you can substitute any mint extract in place of another one, since you’ll still have a minty flavor – it just depends on how intense you want that flavor to be. The mint extract will be more mild and sweet, as it’s a combination of spearmint and peppermint. Peppermint extract only has peppermint, giving it the more potent mint flavor that the plant is known for.

Top down view of multiple mint chocolate cupcakes, showing off green buttercream and mint leaf decoration.

Can these cupcakes be made in advance?

Yes, they totally can!

Unbaked: You can whip up the batter and store it in a sealed container in the refrigerator for up to 48 hours.

Baked: To ensure the best presentation, I would recommend making them up to 24 hours in advance.

Notes & tips for mint chocolate cupcakes

  • This recipe has only been tested with whole milk, so I can’t reommend any substitutions (almond, oat, etc).
  • While this recipe recommends unsweetened cocoa powder, you can substitute it for an equal portion of dark or Dutch processed cocoa powder instead. No matter which type of cocoa powder you use, there shouldn’t be a dramatic change in taste, texture or color with the finished cupcakes.
  • Feel free to add up to 1/2 cup semi-sweet chocolate chips or crumbled Andes Mints candy to take these cupcakes to the next minty chocolaty level.
2 unwrapped mint chocolate cupcakes, stacked on top of each other.

Other great chocolate recipes

More cupcake recipes

How to make mint chocolate cupcakes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, whisk together the following ingredients: flour, cocoa powder, and baking powder. Set this bowl aside for now.

Step 2 – Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar until nice and fluffy.

Step 3 – Drop the mixer speed and blend in the eggs, milk, and peppermint extract.

Step 4 – Finish the batter by blending in the dry ingredients until it appears incorporated.

Step 5 – Pour the batter into a muffin tin lined with cupcake liners, filling each cavity all the way full.

Step 6 – Bake!

Step 7 – While the cupcakes bake and cool, prepare the frosting by whipping together the butter, powdered sugar, green food coloring, and milk until thick and fluffy.

Step 8 – Place the mint buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Top each cupcake with a mint leaf, if desired.

Step 9 – Serve and enjoy!

Recipe Details

Prepared mint chocolate cupcakes topped with green buttercream frosting and mint leaves.
5 from 1 vote

Mint Chocolate Cupcakes

20 mins prep + 20 mins cook
434 kcal
Yields: 12 cupcakes
With spongy peppermint-laced cupcakes topped with homemade buttercream, these mint chocolate cupcakes are a sweetly refreshing addition to any celebration.

Ingredients 

Mint Chocolate Cupcakes
Buttercream Frosting
  • 1/2 cup salted butter, softened
  • green food coloring
  • 1 tablespoon milk, or up to 2 tablespoons
  • mint leaves, for garnish (optional)

Instructions

For the Mint Chocolate Cupcakes
  • Preheat oven to 375 degrees F. Line a muffin tin with cupcake liners, then set aside.
  • In a medium bowl, whisk together flour, cocoa powder, and baking powder. Set bowl aside.
    2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder
  • Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar on medium-high speed until fluffy, about 5-7 minutes.
    3/4 cup salted butter, 3/4 cup granulated sugar
  • Drop mixer speed to low and mix in eggs, milk, and peppermint extract until incorporated.
    2 large eggs, 1/2 cup milk, 1 teaspoon peppermint extract
  • Keeping speed on low, quickly scoop in the dry ingredients, adding about 1/3 to 1/2 cup at a time. Once added, continue to mix until dry ingredients first appear to be incorporated; be careful not to overmix.
  • Pour batter into prepared muffin tin, filling cavities all the way full.
  • Bake cupcakes for 20 minutes or until a tester toothpick comes out clean with no crumbs.
  • Let cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the Buttercream Frosting
  • Using a stand mixer (or hand mixer + large bowl), whip butter on high speed until pale and fluffy, about 5-7 minutes.
    1/2 cup salted butter
  • Drop mixer speed to low and blend in powdered sugar, green food coloring, and milk. Continue to mix until frosting is smooth, about 3-5 minutes.
    3 cups powdered sugar, green food coloring, 1 tablespoon milk
Putting it All Together
  • Frost cupcakes as desired, garnishing with a mint leaf (optional).
    mint leaves
  • Serve immediately.

Nutrition

Serving: 1cupcake | Calories: 434kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 186mg | Potassium: 108mg | Fiber: 1g | Sugar: 43g | Vitamin A: 649IU | Calcium: 37mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy