These mint chocolate cupcakes pair a rich, moist chocolate base with a light, fluffy peppermint buttercream. The oil-based batter helps keep the cupcakes moist and tender, and a small amount of hot coffee deepens the chocolate flavor without adding any coffee taste. The frosting is cool and mint-forward without becoming overpowering, thanks to a measured amount of peppermint extract rather than guesswork.
✅ Quick Tip: Read through every step before you start, set out your ingredients, and let your butter and eggs come to room temperature first — it makes the batter come together faster and the frosting whip up smoother.
This recipe balances two strong flavors so neither one overwhelms the other: a deep, natural-cocoa chocolate cupcake and a peppermint buttercream built with a measured, taste-as-you-go amount of extract. The cupcake crumb stays soft thanks to oil rather than butter as the base fat, and the buttercream holds a clean piped swirl once fully whipped. Chopped mint chocolate and a small mint leaf on top finish it with color and crunch.
Preheat your oven to 350°F (175°C) conventional, or 160°C if you have a fan/convection oven. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk the oil, eggs, milk, hot coffee, vanilla, and peppermint extract together until smooth.
Pour the dry ingredients into the wet ingredients and whisk just until no streaks of flour remain. Don't overmix the batter — overmixing develops the flour's gluten and will make the cupcakes dense and rubbery instead of soft. The batter will be thin, and that's normal.
Divide the batter evenly between the liners, filling each about two-thirds full.
Bake for 18–22 minutes. Start checking at 18 minutes. The cupcakes are done when a toothpick inserted in the center comes out with a few moist crumbs or no wet batter. Try not to overbake — they'll firm up slightly more as they cool.
Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting — frosting warm cupcakes will just melt right off.
Beat the softened butter on medium speed for about 2 minutes until pale and creamy.
Add the powdered sugar in two batches, beating on low speed first so it doesn't puff out everywhere, then on medium until fluffy.
Add the peppermint extract, salt, and 2 tablespoons of cream. Mix in the green food coloring if using. Once the cream is fully incorporated, beat on high for another 2–3 minutes, until the frosting is noticeably lighter in color and fluffier — that's your visual cue that it's ready. Add the last tablespoon of cream only if it still feels too thick.
Pipe or spread the frosting onto the cooled cupcakes. Top with chopped mint chocolate and a small mint leaf.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
A few extra notes: ovens can run hotter or cooler than their dial says, so it's worth checking yours with an inexpensive oven thermometer once in a while. This recipe was developed and tested for a conventional or fan/convection oven — an air-fryer version hasn't been tested, so if you try one, treat the time and temperature above as a starting point rather than a guarantee.
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Allow refrigerated cupcakes to sit at room temperature for 20–30 minutes before serving for a softer crumb and smoother buttercream texture, rather than microwaving them — a few seconds in the microwave softens the crumb but tends to melt and slide the frosting. You can swap the coffee for hot water if you'd rather skip it entirely. Fresh mint isn't a reliable substitute for peppermint extract in the frosting — with only a few tablespoons of cream to infuse, the flavor extracted is inconsistent and generally too weak to notice. Stick with the extract for flavoring, and save fresh mint for the garnish on top, where it works well.
Hello! I'm Chloe Bennett, a home chef and food lover from Austin, Texas. I created this space to share my love for cooking all kinds of food from quick breakfasts and appetizers to comforting dinners and sweet desserts. Every recipe is tested in my kitchen with simple ingredients, so you can make delicious meals with confidence.
