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Delicious Thin Mint Cupcakes topped with minty frosting and Thin Mint cookies.

Thin Mint Cupcakes

These Thin Mint Cupcakes combine bold chocolate flavors with refreshing mint, making them a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All purpose flour Scoop and level to avoid packing.
  • 1/2 cup Unsweetened cocoa powder Dutch process cocoa will give a darker taste.
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt Enhances chocolate flavor.
  • 1 cup Sugar Regular granulated sugar works perfectly.
  • 2 large Eggs Bring to room temperature for better mixing.
  • 1/2 cup Vegetable oil Keeps the crumb soft.
  • 1/2 cup Buttermilk For tenderness. Substitute with milk and vinegar if needed.
  • 1/2 cup Hot coffee or hot water Coffee enhances chocolate flavor.
  • 1/4 tsp Peppermint extract Use sparingly to avoid overpowering mint.
  • 1/2 cup Chocolate chips Optional for extra gooey texture.
Frosting Ingredients
  • 1/2 cup Butter Softened, not melted.
  • 2 cups Powdered sugar For classic buttercream structure.
  • 2 tbsp Heavy cream or milk To achieve smooth and pipeable texture.
  • 1-2 drops Green food coloring Optional for a Thin Mint vibe.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix Dry Ingredients
  1. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients
  1. In a separate bowl, whisk together the sugar, eggs, oil, buttermilk, and a small splash of peppermint extract.
Combine Ingredients
  1. 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.
Bake
  1. 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.
Cooling
  1. Cool the cupcakes completely on a rack before frosting.
Frosting
  1. 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.
  2. Pipe the frosting onto the cooled cupcakes and decorate as desired.

Notes

For the best results, measure flour accurately and do not overmix the batter. Rotate the pan halfway through baking for even results.