These chocolate mint cupcakes are easy and baked with fresh mint to make them extra special.
I love fresh mint.
When we moved into our new house, I found a fantastic surprise off the side of the back deck – a patch of mint that had been left to go wild.
But all this mint brings up a problem. What on earth can I do with it all?
I have no idea what kind of mint this is, but I do know it makes fantastic mojitos. And great fresh mint chocolate cupcakes. A finely chopped 1/4 teaspoon adds a nice dab of freshness to mint chocolate cheesecake dip, or peppermint kiss thumbprint cookies, too!
To prepare the mint, just pick fresh and chop it finely.
I chopped only the leaves (I’m not sure if the flowers are even edible?). You wouldn’t believe how good this smells.
What mint should I use for baking?
Honestly, our mint was planted so long ago that I’ve forgotten what type it is.
Typically, most people use spearmint when cooking, but peppermint holds up really well as others. Really, any culinary garden mint should work in this recipe.
Chocolate Mint Cupcakes Made With Fresh Mint
These fresh mint cupcakes are a variation on the incredibly easy Never Fail Rich and Moist Chocolate Cupcake recipe, with mint finely chopped and stirred in.
They’re a huge hit when we frost them with our old fashioned old fashioned buttercream frosting.
- 2 1/4 cups white sugar
- 1 3/4 cups all-purpose flour. Note, you cannot substitute cake flour – use all-purpose flour. Cake flour will make these cupcakes rise too much.
- 5/8 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 medium eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon finely chopped fresh mint
- 1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C).
Flour and grease 24 cupcake tins or just use cupcake liners. Click here to see prices.
Using a mixer, stir together the sugar, flour, cocoa, baking soda, baking power and and salt.
Add the eggs, milk, oil, finely chopped fresh mint and vanilla into the same bowl.
Mix for three minutes on medium speed.
Stir in the boiling water last. IMPORTANT: Batter will be very thin. Pour into the prepared tins, filling each tin or liner about about 2/3 full. Do not overfill, or they may flow out of the tins as they cook,
Bake 30 to 35 minutes, until a toothpick comes out clean, or the top of the cake springs back if you touch it gently with your finger.
IMPORTANT: This batter is very, very thin. It’s almost the consistency of a can of paint. Don’t let this worry you – the cupcakes will still turn out great!
Amount Per Serving: Calories: 238 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 15mg Sodium: 198mg Carbohydrates: 42g Fiber: 1g Sugar: 20g Protein: 4g