Heavy Cream<\/strong>. A small splash of heavy whipping cream is what makes buttercream frosting so fluffy and light. This is what I use in my whipped cream cream cheese frosting recipe<\/a><\/span>, and it’s so good.<\/li>

Peppermint Extract<\/strong>. Please, be sure to buy peppermint extract, not spearmint extract. Peppermint extract is subtly sweet and balanced. Spearmint extract is what we most commonly associate with toothpaste–just don’t do it!<\/li>

Green Food Coloring<\/strong>. Dyeing the frosting a pale green tells our eyes the frosting is mint flavored, and a fresh mint leaf on top looks nice, too!<\/li><\/ul>\n\n\n\nHow to Make Chocolate Mint Cupcakes<\/h2>\n\n\n\n
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First, gather all ingredients for the cupcakes: flour, cocoa powder, baking soda, baking powder, espresso powder, milk, vinegar, oil, vanilla and brown sugar.<\/p>\n<\/div>\n\n\n\n
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Combine the flour, cocoa powder, baking soda, baking powder, and instant espresso powder in a medium bowl and whisk until blended.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Next, combine the wet ingredients: the milk, vinegar, oil, vanilla and brown sugar. Whisk vigorously to really break up all of the brown sugar, and ensure no lumps remain.<\/p>\n<\/div>\n\n\n\n
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Combine the wet ingredients with the dry ingredients, and stir very well to combine. Divide the chocolate mint cupcakes batter between the cupcake liners. Yes, this recipe only makes 4 cupcakes, but you can easily double or triple to make as many as you need.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Finally, make the mint buttercream by adding the powdered sugar, softened butter, heavy cream, peppermint extract and 3 drops of green food coloring. Beat with an electric mixer until the frosting is super light and fluffy. You can add more green food coloring if you really want it to look like mint chocolate chip cream, like in my baked mint chip donuts<\/a><\/span>.<\/p>\n\n\n\n
Equipment to Make This Recipe<\/h2>\n\n\n\n
Hand Mixer<\/strong> – While you simply need a whisk to make the cupcake part of the chocolate mint cupcakes recipe, you really need a hand mixer<\/a><\/span> to make the mint frosting. It just won’t get fluffy when whipped by hand only.<\/li>
Cupcake Pan<\/strong> – Here is a cute cupcake pan<\/a><\/span> that only has 6 spaces.<\/li>
Cupcake Liners<\/strong> – These are plain white cupcake liners<\/a><\/span>. They can also be used for muffins!<\/li><\/ul>\n\n\n\n
How to Store Chocolate Mint Cupcakes<\/h2>\n\n\n\n
Because these chocolate mint cupcakes have buttercream made with fresh dairy, they need to be stored in the fridge until use. Pipe on the buttercream, and then place them in an airtight container to refrigerate for up to 2 days. However, before serving, remove them from the fridge and allow them to rest at room temperature to soften slightly. Because these cupcakes are made with oil, not butter, they will not harden when stored in the fridge.<\/p>\n\n\n

How to Make Chocolate Mint Cupcakes<\/h2>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n