Double Chocolate Cupcakes with Mint Buttercream

True story: Up until last year, I did not like “mint chocolate” things.


I missed out on so much by boycotting something because I thought it tasted like toothpaste. Mint chocolate chip ice cream, mint OREOS (which, by the way, are life-changing. Try these cupcakes if you don’t believe me), grasshopper anything, the list goes on. About the only thing I did eat with that combination was Thin Mints because who doesn’t like Thin Mints?

So what changed? I don’t know and it really doesn’t matter. The fact is that I’m a convert and proud of it.

The other night I made Double Chocolate Cupcakes with Mint Buttercream. I took one bite and was like, Areyoufreakingkiddingmewherehavethesebeenmywholelife?!

And then after that cupcake, I had another one, just to make sure I really liked them and it wasn’t a fluke.

It wasn’t. These things are awesome. They’re super easy and delicious and the icing was eaten by the spoonful (by people other than me, for once. That’s how I know they’re good).

Double Chocolate Cupcakes with Mint Buttercream
makes 12-18 cupcakes
Adapted from daisycakes

Cupcake Ingredients:
1 1/4 cups flour
1/2 cup cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup vegetable oil
1 egg, room temperature
1 teaspoon vanilla
3/4 cup buttermilk, room temperature
1/2 cup semisweet chocolate chips

Frosting Ingredients:
3 cups powdered sugar
1 cup butter, room temperature
pinch of salt
1 teaspoon mint extract
green food coloring, if desired

To make the cupcakes: Preheat the oven to 325 degrees. Line a cupcake tin with liners and set aside.
In a small bowl, mix together the flour, cocoa powder, baking soda, and salt. In a large bowl, whisk together sugar, vegetable oil, egg, and vanilla until smooth. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour (you can do this with an electric mixer or by hand). Beat until smooth, then add the chocolate chips and stir by hand.
Fill the liners 3/4 full then bake for 22-27 minutes, or until the tops spring back when touched. Let cool in the pan for a few minutes, then remove to wire racks to cool completely.

To make the frosting: In the bowl of an electric mixer, beat the sugar, butter, and salt on low speed until creamy. Increase the speed to high and beat until light and fluffy (about 2-5 minutes).  Add the mint extract and the food coloring (if using) and beat until the frosting is smooth. Pipe onto cooled cupcakes.

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2 Responses to Double Chocolate Cupcakes with Mint Buttercream

  1. Courtney says:

    Yes, what were you thinking?! So glad you’ve converted! I love anything mint-chocolate, so I will have to try these soon!

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