Moist Mint Chocolate Cupcakes
If you like mint, you’ll love these cupcakes. They are probably the richest, moistest chocolate cupcakes I’ve ever eaten. And the mint flavor makes them especially refreshing. Sort of like having a thin mint after dinner. Only, not so thin!
When making the batter, be sure to add boiling water, not just warm water. There’s something special that happens to the chocolate when it’s mixed with boiling water, that adds to the moistness of these cupcakes. I don’t know the chemistry behind it, but whatever it is, it works.
These are especially good cupcakes for summer birthdays. Combine a dozen or more cupcakes on a platter so that they touch sides. Insert a candle or two (however many you need) into each cupcake and present like a regular cake. Every person gets their own piece of cake along with a generous dollop of mint frosting.
The frosting shown in the photo is a vanilla mint buttercream, but the mint chocolate buttercream is also a rich treat. Garnish with fresh mint leaves or a mint candy.
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup dark powdered cocoa
- 1 1/2 t baking powder
- 1 1/2 teaspoons baking soda
- 1 t cinnamon
- 1 t salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/4 cup (half-stick) butter, melted
- 2 t vanilla extract
- 1 cup boiling water
- 1 T peppermint oil (add up to another T depending on how minty you like it)
- Mint buttercream frosting (see below)
- Heat oven to 350 degrees F (180 C).
- Insert cupcake liners in muffin pan.
- Combine sugar, flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Add eggs, milk, oil, butter, vanilla, and peppermint oil.
- Beat with electric mixer or tabletop mixer for about 2 minutes on medium speed.
- Stir in boiling water to create a thin batter.
- Pour or spoon batter into cupcake liners.
- Bake 18 to 20 minutes or until tops spring back when pressed lightly with fingertips.
- Remove from oven and allow to cool in pan for 3 minutes.
- Remove cupcakes from pan and cool completely on wire racks.
- Frost with mint buttercream frosting.
Mint Buttercream Frosting
This is a rich frosting that you can make with or without cocoa, depending on your taste.
- 6 tablespoons butter or margarine, softened
- 2-2/3 cups powdered sugar
- 1/2 cup dark powdered cocoa (if you prefer a non-chocolate frosting, simply leave out the cocoa – you may need to add more sugar)
- 1/3 cup milk
- 1 t vanilla extract
- 1 t peppermint oil (optional)
- In a medium bowl, beat the butter at a low speed with an electric mixer or tabletop mixer.
- Add powdered sugar and cocoa, alternating with the milk, and beat to smooth, but thick consistency (you may need to add more milk or sugar)
- Stir in vanilla and peppermint. If you want a less minty flavor, decrease the peppermint oil or leave out altogether.
- Frost cupcakes when they are completely cooled