An Updated Classic
Chocolate and mint is considered a classic combination of flavours that has retained its popularity over the years. With a few simple additions, you can take this classic combinion to the next level.
Serving Size:
12
Prep Time:
15 min
Bake Time:
12 min
Calories:
354 per cupcake
About this Recipe
A classic chocolate cupcake will always be nostalgic to me, bringing back memories of baking with my parents in the kitchen. As you may know by now, I like to take classic combinations and add just a little something to level it up. In this case, I added mint (an already established pairing with chocolate), in the form of candy canes! This makes for a beautifully artistic cupcake that will be sure to impress. Check out my tips below for other ways to add mint to this recipe.
Ingredients
Chocolate Cupcakes
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs
- 3/4 cup buttermilk
Mint Buttercream
- 3/4 cup unsalted butter
- 2 1/2 cups icing sugar
- 2-3 tbsp milk
- 1-2 tbsp peppermint extract
- 1 crushed candy cane for garnish
The crisp mint of the buttercream pairs perfectly with the richness of the chocolate cupcakes. For even more mint flavour, try adding 1-2 tablespoons of peppermint extract to the cupcake batter. Read my Pro Tips for some more ideas on how to add mint to these cupcakes.
Some Pro Tips:
Topping these cupcakes with candy canes gives a wonderful visual, especially around the holidays (or if you’re looking for something to do with leftover candy!) You can also add fresh mint leaves as garnish, which is just as beautiful. If you do this, be sure to add the mint leaves at the last possible moment, or the leaves will wilt. You want that mint looking as fresh as possible!
You can also add mint chocolates to the cupcakes as a fun surprise! To do this, fill the cupcake tray about halfway with the batter, gently place the chocolate on top, then add more batter until the tin is almost full and the chocolates are completely covered. This will ensure large, fluffy cupcakes with the mint chocolate placed perfectly in the middle.
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Grease the cupcake pan or place cupcake liners in the tray.
Step 2
Mix together the flour, cocoa powder, baking soda, and salt.
Step 3
In a separate bowl, cream together the butter, brown and granulated sugar until light and fluffy.
Pro Tip: The key to having fluffy cupcakes is this step – you really want to cream the butter and sugar together until you see it gain a bit of volume in the bowl and it’s a light brown colour.
Step 4
Add in the vanilla and beat until well incorporated. Add in the eggs, one at a time, making sure the first is well incorporated before adding the second.
Step 5
Alternate adding in the flour mixture and the milk. Do not over mix the batter.
Pro Tip: I make my own buttermilk by adding a tablespoon of lemon juice to regular milk at least 30 seconds before using it.
Step 6
Fill the cupcake pan almost to the top – larger cupcakes are easier to frost and decorate! Bake 12-15 minutes, until a toothpick inserted comes out clean. Let cool completely before removing from pan and frosting.
Pro Tip: The exact time will depend on your oven. It’s better to start with less time and check frequently afterwards, adding a minute or two as necessary than to put too much time at the beginning and burn the cupcakes.
Step 7
To make the buttercream, start by beating the butter for at least 10 minutes.
Pro Tip: Ideally, an electric mixer is used for the buttercream. Stop the mixer periodically to clean the blades and scoop the bottom of the bowl with a spatula. This will ensure the butter is evenly mixed and does not stick to the sides of the bowl.
Step 8
When the butter is nice and light, alternate adding the icing sugar and the milk and peppermint extract. Continue beating until the buttercream comes together and is light and fluffy, but a little stiff (remember that you need to pipe it onto the cupcake).
Step 9
Add the buttercream to a piping bag and pipe on top of the cupcakes. Garnish with a crushed candy cane or fresh mint. Enjoy your beautiful creations!
Pro Tip: If you don’t have a piping bag, you can always use a plastic bag and cut a small portion of the corner off. This will mimic a piping bag.
Pro Tip: To crush the candy cane, place it in a plastic bag and use a bowl or cup to crush it. You do not want all pieces to be equal – having some larger pieces along with smaller ones makes for a more artistic and beautiful finish.
Enjoy my Chocolate Mint Cupcake recipe!
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