If Thin Mints were cupcakes, they would be these! Dark chocolate, minty, cakey cupcakes.
In the chocolate cupcake battle between fresh spearmint and bottled peppermint extract, peppermint mint extract has won so far.
“It’s like a thin mint reincarnated as a cupcake,” I explained to Garrett of the peppermint version, frustrated that my experiments with spearmint didn’t work so well.
We grow a lot of spearmint. So if I could come up with a mint chocolate cupcake recipe that made good use of a lot of that mint, that would be great.
But after several experiments, I just have to say that peppermint extract is the winner. Not only is it a lot easier to work with, but the flavor just pairs better with chocolate than spearmint.
Flavored with mint extract, these Peppermint Chocolate Mint Cupcakes truly taste like a cupcake version of thin mints. I’ve given away all the ones I’ve made because after eating half a dozen of these addictive cakelettes I just can’t eat anymore.
I may try again in the summer when lots of mint and zucchini are growing and make a chocolate zucchini mint cupcake version of our chocolate zucchini cake. But until then, here’s the Thin Mint version, enjoy!
Chocolate Mint Cupcakes
The cupcake recipe is modeled after a Cook’s Illustrated recipe for dark chocolate cupcakes.
If you want to glaze the cupcakes, I’ve included two recipes for a mint flavored glaze. The buttercream version is quite sweet, the cream cheese version is a little less sweet and has hints of cream cheese.
ingredients
- Cupcake ingredients:
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8 tablespoons (1 stick, 4 ounces) unsalted butter
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1/2 cup Dutch processed cocoa
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2 ounces bittersweet chocolate, chopped
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3/4 cup flour
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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2 large eggs
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1/2 teaspoon salt
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3/4 cup sugar
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1 1/2 teaspoons peppermint extract
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1/2 cup sour cream
- Optional ingredients for the buttercream frosting:
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8 tablespoons butter, room temperature (1 stick, 4 ounces)
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1 tablespoon milk
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1/4 to 1/2 teaspoon peppermint extract
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2 cups powdered sugar
- Optional ingredients for the cream cheese frosting:
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4 ounces cream cheese, room temperature
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4 tablespoons butter, room temperature (1/2 stick, 2 ounces)
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1/4 to 1/2 teaspoon peppermint extract
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1 1/2 cups powdered sugar (powdered sugar)
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Fresh mint for garnish
method
Cupcakes:
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Preheat the oven and line the muffin tin:
Preheat oven to 350°F. Prepare a muffin tin by lining it with muffin liners.
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Melt the chocolate and butter in a water bath:
Use a double boiler or add an inch or two of water to a medium saucepan and place a metal bowl over it and bring the water to a simmer. Put the butter (cut into pieces), chocolate, cocoa into the bowl.
While the butter and chocolate melt, beat until the ingredients are well combined and smooth. Remove from stove and let cool to touch.
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Whisk dry ingredients:
In a small bowl, whisk together the flour, baking soda and baking powder.
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Beat eggs, salt, sugar, mint extract, then add chocolate mixture:
In a large bowl (can use a mixer) beat the eggs. Add the salt, sugar and mint extract and beat until well combined. Slowly add the chocolate and butter mixture, beating until combined.
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Combine dry and wet ingredients, sour cream:
Add half of the sifted flour mixture, stir. Mix in the sour cream. Mix in the remaining flour mixture.
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Bake:
Pour the batter evenly into the lined muffin tins. Place in the oven on the middle rack. Bake at 350°F for 18-20 minutes until peaks spring back when touched and a toothpick inserted in the center comes out clean.
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Cool:
Let cool in a muffin tin on a wire rack for 15 minutes. Then carefully remove the cupcakes from the mold and let cool completely before freezing.
Use a frosting of your choice flavored with a little mint extract. Garnish with some fresh mint. Recipes for easy buttercream or cream cheese frosting follow.
Glaze:
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In an electric mixer, beat the butter (for buttercream) or butter and cream cheese (for cream cheese frosting) on medium speed until creamy. Stir in milk (if making buttercream) and mint extract.
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Slowly add the powdered sugar on low speed, pausing every now and then to scrape down the sides of the bowl until light and fluffy. Taste and add more mint extract if it’s not minty enough for you, or powdered sugar if it’s not sweet enough for you.
