No ImageChocolate Mint Cupcakes

Did you make it? Rate it!

  1. Cathy

    I love chocolate and i love mint so making these were a no-brainer. And boy oh boy oh boy, i am going to make them again and again.


  2. situ

    I made this but reduced the amount of mint extract to about 1 teaspoon. It was perfect. I didn’t use mint extract in the buttercream frosting but substituted vanilla. Both my kids, my husband and our guests gobbled them up. Thanks for the great recipe!

  3. Aileen

    I didn’t want to go out and buy a whole bottle of peppermint extract, so made these with vanilla extract instead and they were absolutely delicious – very chocolatey and moist! Can’t wait to try them with the peppermint extract now. Thank you so much for another great recipe! I can always count on your website for yummy treats!


  4. Jenny

    Hi Elise,

    I was wondering how to replace the Dutch processed cocoa with natural processed cocoa because that is all I have. Thanks!

    Check out David Lebovitz’s post on Cocoa powder FAQ: Dutch-process and natural cocoa powder. I’m guessing that a straight substitution in this recipe will work. ~Elise

  5. Sandra

    hi elise! we have so much mint growing in our garden, and i’d really like to try baking these or anything really, with it, and i don’t know how exactly you’d get the flavor from the leaf into something you could use for the cupcake. i’m not an experienced baker, but i cook all the time, and i’m using the summer to “hone my skill”. :) anyone have any suggestions? maybe boil the leaves in milk or water or something…? thanks! :)

    I would recommend either making mint tea with your mint (put leaves, not stems, into a tea pot, cover with boiling water, let seep for 5 minutes), or mint ice cream. My attempts to bake with garden mint didn’t turn out that well. ~Elise

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