Chocolate and mint cupcakes
I have made these chocolate mint cupcakes several times, especially when I want something quick that turns out well without too much hassle. I love that it doesn't require complicated ingredients and that once you have the batter and frosting ready, you can let them cool peacefully without worrying about them hardening or drying out. I usually make them in the afternoon when I'm craving something sweet, and the combination of chocolate and mint is always a hit.
Quick Info
Total Time: approximately 1 hour
Preparation Time: 25 minutes
Baking Time: 20 minutes
Servings: 12 cupcakes
Difficulty: easy to medium
Recipe Type: dessert, suitable for any season
Ingredients
For the batter:
180 g flour
3 eggs
1.5 teaspoons baking powder
200 g brown sugar
100 ml olive oil
40 g cocoa powder
120 ml milk
For the mint buttercream:
150 g butter
150 g powdered sugar
5 tablespoons milk
1 teaspoon mint extract
1-2 drops green food coloring (optional)
For decoration:
Small chocolate pieces
Fresh mint leaves
Instructions
1. Preheat the oven to 180°C (350°F). Prepare a muffin tray with special liners.
2. In a large bowl, whisk together the brown sugar and olive oil until well combined. Once the mixture is smooth, add the eggs one at a time, mixing after each addition.
3. Sift the flour, baking powder, and cocoa powder into another bowl. Gradually fold them into the egg mixture using a manual whisk, not a mixer. Don't overmix; just combine until mostly smooth.
4. When the flour starts to incorporate, add the milk gradually while mixing continuously. The final batter should be smooth and lump-free.
5. Fill the muffin liners about halfway. Do not overfill, as they may overflow while baking.
6. Place the tray in the oven for 20 minutes. They are done when a toothpick inserted comes out clean. If not, leave them for another 2-3 minutes and check again.
7. Remove the cupcakes from the tray and let them cool completely on a wire rack before decorating with frosting.
8. For the buttercream: sift the powdered sugar into a bowl. Add the butter (at room temperature) and the 5 tablespoons of milk. Beat with a mixer on low speed at first, then gradually increase the speed. I like to beat the frosting for at least 3 minutes; it makes it fluffier.
9. Once the frosting is smooth and has the right consistency, add the mint extract and food coloring (if you want it to be green). Mix for another minute.
10. Decorate each cooled cupcake with the buttercream. You can use a piping bag, but a spoon works too if you prefer a more rustic look.
11. For decoration, sprinkle small chocolate pieces on top and add a fresh mint leaf to each.
Why I make this recipe often
It's a simple recipe that doesn't require special techniques or sophisticated tools. The ingredients are easy to find. The cupcakes store well in the fridge and don’t dry out quickly. The mint frosting adds freshness and pairs well with the chocolate. They can be made for both special occasions and everyday snacks.
Tips and Variations
Tips
Check the cupcakes after 20 minutes of baking. Sometimes they may need a little more or less time, depending on your oven.
Let the butter come to room temperature before beating it with the powdered sugar. The frosting will be fluffier and easier to spread.
Do not fill the liners more than halfway, or they may overflow.
Substitutions
Olive oil can be replaced with another neutral vegetable oil if you want a milder flavor.
Brown sugar can be substituted with white sugar, but it will slightly change the taste and texture.
The food coloring can be omitted if you’re not concerned about the green color of the frosting.
Variations
You can use orange extract instead of mint for a different flavor.
If you want a denser frosting, reduce the milk in the buttercream to 3 tablespoons.
Chocolate chips can be added to the batter for texture.
Serving Ideas
They pair well with coffee or tea, served at room temperature.
They are suitable for packing or picnics if kept cool until serving.
They can be further decorated with thin chocolate strips or decorative sprinkles.
Frequently Asked Questions
1. Can I use butter instead of oil in the batter?
You can use melted butter, but the texture will be slightly denser. The taste will also be a bit different.
2. What can I use if I don’t have mint extract?
You can try vanilla extract or lemon extract, but you won't achieve the same refreshing effect.
3. Can the cupcakes be frozen?
Yes, without the buttercream, they can be frozen for up to 2 months. With buttercream, the texture of the frosting changes when thawed.
4. Why did the buttercream curdle?
Most often, the butter is too cold or you added the milk too quickly. Let the butter come to room temperature and add the liquids gradually.
5. Can I reduce the amount of sugar in the batter?
You can reduce it by up to 20-30 g, but the texture will be slightly different, and the cupcakes won't be as moist.
Nutritional Values
Approximately, one cupcake with frosting (without additional decoration) has around 290-320 kcal, with 14-16 g of fat, 38-40 g of carbohydrates, and 4-5 g of protein. These values are estimates and may vary based on the ingredients used and the size of the liners.
Storage and Reheating
The cupcakes can be stored in the refrigerator in a sealed container for about 3 days. If not frosted, they hold well at room temperature for a day. I do not recommend reheating them after frosting. If you want to serve them warm, heat only the cake part and add the frosting before serving.
Ingredients: Dough: 180 g flour, 3 eggs, 1.5 teaspoons baking powder, 200 g brown sugar, 100 ml olive oil, 40 g cocoa, 120 ml milk. Mint Buttercream: 150 g butter, 150 g powdered sugar, 5 tablespoons milk, 1 teaspoon mint extract, 1-2 drops green food coloring.
