Minty Chocolate Cupcakes - St. Patrick's Day

Lynnsrecipes's picture

Mar. 14, 2014

Lynn demonstrates how to make some Minty Chocolate Cupcakes that would be a perfect addition to your St. Patrick's Day as a dessert or snack.


For the chocolate cupcakes
Unsweetened cocoa powder 1/2 Cup (8 tbs)
All purpose flour 1 1/3 Cup (21.33 tbs)
Baking powder 2 Teaspoon
Salt 1/4 Teaspoon
Unsalted butter 1/2 Cup (8 tbs) , softened
Granulated sugar 1 Cup (16 tbs)
Eggs 2 Large
Vanilla extract 2 Teaspoon
For the minty buttercream frosting
Unsalted butter 1 Cup (16 tbs) , softened
Powdered sugar 4 Cup (64 tbs) (3
Heavy cream 2 Tablespoon (plus more if needed for desired consistency)
Peppermint extract 1/4 Teaspoon
Green food color 2 Drop
Salt 1 Pinch
Mint chocolate candies 7 , halved (Andes Mint Chocolate Candies)



1. Preheat the oven to 375°. Line 14 muffin cups with liners and set aside.


2. In a small sauce pan, pour in the water and boil over high heat.

3. Pour the water into a medium size bowl along with unsweetened cocoa powder and mix until dissolved. Place in the refrigerator.

4. In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

5. Using a stand mixer, cream the butter and sugar until light and fluffy.

6. Add in the eggs, one at a time, beating until smooth, followed by the vanilla.

7. Scrape down the sides of the bowl as needed. Gradually add in the flour mixture and beat until just combined.

8. In a steady stream, pour in the cooled cocoa mixture and stir until smooth.

9. Fill each muffin tin ¾ of the way full with batter. Bake for 16 – 19 minutes or until done.

10. Take out from oven and place on a wire rack to cool before frosting.

11. For the frosting – in a large bowl, softened the butter using an electric mixer, mix on low speed for 30-60 seconds until smooth and creamy.

12. Add in 3 cups of powdered sugar, heavy cream, peppermint extract, and food color. Increase to high speed and beat for 3 minutes. Add more powdered sugar or cream if needed for consistency.

13. Frost cooled cupcakes.


14. Garnish the cupcakes with Andes Mint Chocolate Candies and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 14

Nutrition Facts

Serving size

Calories 444Calories from Fat 191

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 123 mg5.13%

Total Carbohydrates 62 g20.7%

Dietary Fiber 1 g4%

Sugars 49 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet