THIN MINT CUPCAKES are my go to fix when I want something chocolatey but also super fresh and cool. You know those days when regular chocolate feels a little too heavy, but you still want a real treat? That is exactly when I bake these. The mint wakes everything up, and the chocolate keeps it cozy and rich. They also make your kitchen smell like a fancy bakery even if you are wearing sweatpants. And yes, people will ask if you bought them from a shop. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this THIN MINT CUPCAKES is a keeper: big on flavor with no weird tricks. THIN MINT CUPCAKES are my go to fix when I want something chocolatey but also super fresh and cool. You know those days when regular chocolate…
Ingredient Notes
I am not a “you must buy the rare ingredient” kind of baker. These THIN MINT CUPCAKES work with normal grocery store stuff, plus one or two minty extras that make them special. The goal is bold chocolate, clean mint flavor, and a frosting that feels like a little cloud.
- All purpose flour: Nothing fancy, just scoop and level so you do not pack it in.
- Unsweetened cocoa powder: This is where the deep chocolate taste comes from. If you have Dutch process cocoa, it will taste even darker, but regular works great too.
- Baking powder and baking soda: The combo helps the cupcakes rise nicely without getting tough.
- Salt: Just a bit makes chocolate taste more like itself.
- Sugar: Regular granulated sugar is perfect here.
- Eggs: Bring them to room temp if you can, they mix in better.
- Oil: I like vegetable oil because it keeps the crumb soft for days.
- Buttermilk: Adds tenderness and a slight tang. No buttermilk? Mix milk with a splash of vinegar and let it sit 5 minutes.
- Hot coffee or hot water: Coffee makes the chocolate taste bigger, but hot water works if you hate coffee flavor.
- Peppermint extract: Use a light hand. Mint can go from fun to toothpaste real fast.
- Chocolate chips (optional): I toss a few in when I want extra gooey bites.
- Butter for frosting: Real butter, softened, not melted.
- Powdered sugar: For that classic buttercream structure.
- Heavy cream or milk: Helps get the frosting smooth and pipeable.
- Green food coloring (optional): Totally not required, but it gives a cute Thin Mint vibe.
If you are already in a mint mood, you might also like this chocolate mint poke cake. It has that same chocolate plus mint combo, just in a super easy slice and serve style.
How to Make Chocolate Cupcakes
This is the part that makes people nervous, but it is honestly simple. The biggest tip is to not overmix once the flour is in. You want the batter smooth, not beaten like it owes you money.
Quick step by step
Here is how I do it in my kitchen, usually with a playlist on and someone asking what is for dinner.
1. Preheat and prep. Heat your oven to 350 F. Line a cupcake pan with paper liners. I always use liners for these because the cocoa can stick.
2. Mix dry ingredients. In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt. This keeps you from biting into a weird salty pocket later.
3. Mix wet ingredients. In a second bowl, whisk sugar, eggs, oil, and buttermilk. Add a small splash of peppermint extract. Start with a little, you can always add more next time.
4. Combine gently. Add the dry mix into the wet mix and stir until just combined. Then pour in the hot coffee or hot water. The batter will look thin, that is normal and it bakes up perfectly.
5. Fill and bake. Fill liners about two thirds full. Bake around 16 to 20 minutes, until a toothpick comes out with a few moist crumbs.
6. Cool completely. If you frost warm cupcakes, the frosting will slide right off. Ask me how I know.
When I want to play around with different cupcake flavors for a party table, I sometimes make a batch of these and a batch of heavenly brownie cupcakes so people can choose their chocolate adventure.
Tips for the Best Baked Goods
These are the little things that make a real difference, even if you are not a “baker baker.” I have messed up enough batches over the years to know what matters.
Small tweaks that give big results
Measure flour the easy way. Fluff it, spoon it into your cup, and level it off. Scooping straight from the bag packs it down and makes cupcakes dry.
Do not overdo the mint. Peppermint extract is strong. If you are unsure, start with a quarter teaspoon in the batter and you can bump it up next time. The frosting can carry extra mint too, so you have options.
Use hot liquid. Hot coffee or water blooms the cocoa and makes the chocolate taste deeper. It sounds fancy, but it is just a simple trick.
Rotate your pan. If your oven has hot spots, rotate the cupcake pan halfway through baking. It helps them rise evenly.
Cool on a rack. Letting cupcakes sit in the hot pan can trap steam and make the bottoms soggy. A cooling rack fixes that fast.
“I made these for my kid’s class party and every single one disappeared. A mom asked me where I bought them. The mint frosting was the favorite part.”
Also, if you are ever baking right after deep cleaning your kitchen, keep things safe. I know it sounds random, but never mix cleaning stuff while you are handling food. This quick guide on things never mix with bleach is worth a skim, especially if you are cleaning and cooking in the same afternoon.
Cupcake Decorating Tips
This is where THIN MINT CUPCAKES really start to look like the real deal. You do not need professional piping skills. You just need a frosting that holds its shape and a few simple moves.
My easy mint buttercream approach
Beat the butter first. Beat softened butter until it looks creamy and lighter in color, about 2 minutes.
Add powdered sugar slowly. If you dump it all in at once, your kitchen becomes a snow globe. Add it in parts, mixing between.
Flavor it. Add peppermint extract a tiny bit at a time. I usually do less than you think, because the cupcake itself has mint too.
Adjust texture. Add a spoonful of cream or milk until it is smooth and pipeable. If it gets too soft, add a little more powdered sugar.
Make it pretty. A drop or two of green coloring gives that classic cookie vibe, but you can leave it white if you want a cleaner look.
Decor ideas that look cute without being fussy:
- Cookie topper: Stick a chocolate mint cookie half into the frosting at an angle.
- Chocolate drizzle: Melt chocolate chips and drizzle over the swirl.
- Chocolate shavings: Use a veggie peeler on a chocolate bar.
- Sprinkles: Dark chocolate sprinkles look great with green frosting.
If you like fun cupcake decorating, you would probably enjoy these St Patricks Day green cupcakes too. They are bright, festive, and honestly a mood booster on a gray day.
Tips for Success!
This is my “save future you from stress” section. THIN MINT CUPCAKES are easy, but these tips make them reliably good every time, especially if you are baking for guests.
Make ahead plan: Bake the cupcakes a day ahead, cool completely, then store them in an airtight container at room temp. Frost the next day for the freshest look.
Do not refrigerate unless you have to: The fridge can dry out cake. If your kitchen is very warm or you used a cream heavy frosting, chill them, but let them sit out 20 minutes before serving.
Mint balance trick: If the mint feels too strong, add more chocolate topping or keep the frosting less minty. Chocolate calms everything down.
Serving idea: These are amazing with coffee, but also great with a glass of cold milk. If you are making a dessert table, add one fruity cupcake for contrast like these grape crush cupcakes.
Storage: Frosted cupcakes hold up 2 to 3 days in a sealed container. Unfrosted cupcakes freeze well for up to 2 months. Thaw at room temp, then frost.
Common Questions
1. Can I make THIN MINT CUPCAKES without coffee?
Yes. Use hot water instead. Coffee just boosts the chocolate flavor, it will not make them taste like a latte.
2. What peppermint extract is best?
Any standard peppermint extract works. Just avoid mint “flavoring” that tastes like candy. Start small, especially in the frosting.
3. How do I keep cupcakes from sinking in the middle?
Do not overmix the batter, and make sure your oven is fully preheated. Also do not open the oven door in the first 12 minutes.
4. Can I use a cake mix instead of baking from scratch?
Totally. Use a chocolate cake mix, then add a small amount of peppermint extract to the batter and go big on the mint frosting.
5. What if my frosting is too soft to pipe?
Chill it for 10 to 15 minutes, then beat again. Or add a little more powdered sugar until it holds peaks.
A sweet little send off
If you bake these once, you will see why I keep coming back to them. THIN MINT CUPCAKES hit that perfect spot between rich chocolate and refreshing mint, and they are easy enough for a weeknight bake but cute enough for a party. If you want another solid version to compare ingredients and timing, I have also learned a lot from Thin Mint Cupcakes | My Baking Addiction and Thin Mint Cupcakes – Your Cup of Cake. Now go grab your cocoa and peppermint and make a batch, then try not to “test” three before they cool.
Thin Mint Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, eggs, oil, buttermilk, and a small splash of peppermint extract.
- Gently add the dry mixture to the wet mixture, stirring until just combined. Pour in the hot coffee or water; the batter will be thin, which is normal.
- Fill the cupcake liners about two-thirds full and bake for 16-20 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool the cupcakes completely on a rack before frosting.
- Beat softened butter until creamy, then gradually add powdered sugar. Mix in peppermint extract and adjust with cream or milk until you reach a smooth, pipeable consistency.
- Pipe the frosting onto the cooled cupcakes and decorate as desired.
