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+ servings
close up of a chocolate cupcake in a cupcake liner with peppermint candies on it with frosting and crushed peppermint on top

Mint Chocolate Cupcakes with Mint Buttercream Frosting

Rich, extra moist, and ultra-chocolatey cupcakes get a peppermint-flavored upgrade thanks to Andes mint baking chips and homemade peppermint frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 cupcakes
Calories 309kcal
Author Amee


  • 2 muffin tins


  • For the cupcakes:
  • 1 ¾ cups unbleached all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup avocado oil you can also use canola or grapeseed oil
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup boiling water
  • ½ cup Andes peppermint baking chips or Andes creme de menthe baking chips
  • For the frosting:
  • 2 sticks butter softened
  • 6 cups powdered sugar
  • 2 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 3-4 tablespoon whole milk
  • 3-4 tablespoon heavy cream
  • ¼ cup crushed candy cane pieces


  • Preheat oven to 350 degrees F.
  • Line 24 muffin tins with cupcake liners and set aside.
  • In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add remaining ingredients, except boiling water and chocolates and beat on medium speed for 2 minutes.
  • Stir in boiling water until mixed then pour into cupcake liners, filling about ⅔ full (this batter is thin, so don't be alarmed).
  • Sprinkle peppermint baking chips, evenly, onto the batter in each liner and swirl with a toothpick to mix in.
  • Bake for 23-25 minutes, until a toothpick comes out clean (the center where the chocolate is will look a little wet, this is ok)
  • Cool completely on wire racks before frosting
  • To make frosting:
  • Whip softened butter in the bowl of an electric mixer until light and fluffy
  • Add vanilla, peppermint extract and ⅓ of the powdered sugar
  • Blend until creamy, then add half of the milk and cream and another third of the powdered sugar, scraping down the bowl occasionally
  • Add the remaining milk and cream and sugar and blend until smooth, creamy and spreadable
  • Frost cupcakes using your favorite decorating tip and sprinkle with crushed peppermint


  • Don't forget to set the eggs and butter out at from temperature before getting started so they blend in better with the dry ingredients.
  • This is a thin cupcake batter, so don't be alarmed and overmix. Once it's combined, leave it be, and it will rise beautifully.
  • Be careful not to overbake, or the cupcakes will become dry and crumbly instead of soft and tender. When they're finished, the center where the baking chips are will appear slightly underbaked -this is okay!
  • If you aren't planning to serve immediately, hold off on the crushed peppermint topping until immediately serving, as it tends to sink into the frosting.


Calories: 309kcal | Carbohydrates: 59g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 17mg | Sodium: 207mg | Potassium: 78mg | Fiber: 1g | Sugar: 50g | Vitamin A: 69IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg