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chocolate mint cupcake with the wrapper peeled off and more cupcakes in the background

Chocolate Mint Cupcakes

Chocolate mint cupcakes are a delicious treat any time of year!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 18 minutes
Cooling time 3 hours
Total Time 3 hours 43 minutes
Servings 14
Author Kelsie



  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cups warm coffee you can substitute flat cola

Mint frosting:

  • 12 tablespoons unsalted butter at room temperature
  • 4 to 4 1/2 cups powdered sugar
  • 2 to 4 tablespoons milk or cream
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • green food coloring optional
  • chocolate jimmies for garnish optional



  1. Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
  2. Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk to combine.
  3. Combine the sugar, butter, oil, in a large mixing bowl and whisk until combined. Beat in the eggs, peppermint extract, and vanilla.
  4. Whisk the dry ingredients into the wet ingredients, then slowly mix in the coffee until just incorporated. Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 of the way full.
  5. Bake for 18 to 22 minutes, until the cupcakes spring back when touched gently with your fingertip. Let cupcakes cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack.


  1. Beat the butter with a hand mixer on low speed until very creamy. Add 4 cups of the powdered sugar, 2 tablespoons of the milk, the peppermint extract, and the salt.
  2. Beat on low to combine, then add the food coloring (if using). Turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
  3. Frost cupcakes as desired and top with chocolate jimmies (if using).

Recipe Notes

You want your butter to be at room temperature for this frosting. Get the butter out before you start on the cupcakes, slice it into tablespoon-sized pieces, and it will be ready to use by the time your cupcakes have baked and cooled. (If you forget to take it out ahead of time, give it 30 minutes at room temperature and you should be fine.)