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Chocolate mint cupcakes set on a marble platter. There is a bottle of milk in the background and rosemary scattered around.
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5 from 1 vote

Chocolate Peppermint Cupcakes

Rich chocolate cake, topped with smooth peppermint cream cheese frosting.  These simple cupcakes are the perfect dessert for ringing in the holiday season. Chocolate Mint Cupcakes combine two classic holiday flavors - chocolate and peppermint. You'll be coming back for seconds with these babies.
Prep Time20 mins
Cook Time15 mins
Cooling time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 595kcal


The Cake

  • 1 ½ cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • ½ cup sour cream
  • ½ cup hot water
  • 1 egg
  • 1 teaspoon vanilla extract

The Frosting

  • 8 ounces cream cheese
  • 1 cup butter 2 sticks
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 1-2 tablespoon heavy cream (can use milk)
  • red food coloring gel optional


The Cake

  • Combine flour, granulated sugar, cocoa powder, baking soda and salt in a large mixing bowl. Toss together.
  • Add in oil, hot water, sour cream, egg, and vanilla.
  • Mix on low speed for 30 seconds and then medium speed for 2 minutes.
  • Line a cupcake pan with liners.  Add ¼ cup batter to each cupcake liner.
  • Pro Tip: Use an ice cream scoop to portion your batter.
  • Bake at 350 degrees for 13-15 minutes until the cake bounces back with touched.
  • Cook completely on a wire rack.

The Frosting

  • Add butter and cream cheese to a large mixing bowl. Beat until combined and fluffy.
  • Add in 4 cups powdered sugar.
  • Add vanilla, mint extract, and heavy cream.
  • Beat until smooth.
  • Using a toothpick, dip it into red food coloring gel and draw three lines lengthwise inside of your piping bag.
  • Carefully fill the piping bag with prepared frosting.
  • Squeeze frosting into a bowl until red stripe appears.
  • Pipe onto cooled cupcakes.



Chocolate Mint Cupcakes Q&A
Why are my cupcakes dry?
The most common cause of dry cupcakes is over baking.  I'm guilty of this myself on occasion.  Start at the low end of the recommended time and gently touch the cake.  If it bounces back the cake is done.
Why are my cupcakes dense?
Over-creaming your butter and sugar can cause a dense cake. The butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.
How long do mint cupcakes last?
I recommend eating cupcakes the day they are baked, but you can keep them in an airtight container for up to 2 days. Past that the freshness begins to dwindle.
Often times people ask if they can substitute butter for the oil in cake recipes.  I do not recommend this.  I find that using oil rather than butter keeps the cake moist and also keeps it moist for longer.  So when it comes to carrot cake – stick to using oil.


Serving: 1cupcake | Calories: 595kcal | Carbohydrates: 72g | Protein: 4g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 82mg | Sodium: 510mg | Potassium: 121mg | Fiber: 2g | Sugar: 57g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg