Chocolate Cupcakes with Mint Chip Frosting
Rich chocolate cupcakes topped with creamy peppermint frosting studded with mini chocolate chips. The cupcakes have a tender, moist crumb thanks to the addition of boiling water, while the mint frosting provides a refreshing contrast to the deep chocolate flavor. Perfect for birthday parties, holidays, or any time you want to combine the classic flavors of chocolate and mint. These cupcakes are easy to make and always a crowd-pleaser.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free blend
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp peppermint extract
- ½ cup mini chocolate chips
Instructions
- 1
Preheat oven and line muffin tin with cupcake liners
- 2
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl
- 3
Add milk, vegetable oil, and vanilla extract to dry ingredients and mix until well combined
- 4
Carefully add boiling water to the batter and mix until smooth
- 5
Pour batter into prepared muffin tin, filling each liner about 2/3 full
- 6
Bake until a toothpick inserted into center comes out clean
- 7
Cool cupcakes in tin for 10 minutes, then transfer to cooling rack to cool completely
- 8
Beat softened butter in a large bowl until creamy
- 9
Gradually add powdered sugar, milk, and peppermint extract, beating until smooth and fluffy
- 10
Fold in mini chocolate chips
- 11
Frost the cooled cupcakes with mint chip frosting
Tips
The batter will be thin after adding boiling water - this is normal and creates moist cupcakes.
Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
For best results, use room temperature ingredients except for the boiling water.
Good to Know
Store frosted cupcakes covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Cupcakes can be baked 1 day ahead and stored covered. Frost before serving.
Serve at room temperature for best flavor and texture.
Common Mistakes
Don't overfill liners to avoid overflow during baking.
Ensure butter is properly softened to avoid lumpy frosting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use certified gluten-free blend
General Alternatives
FAQ
Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw completely before frosting.
What if I don't have peppermint extract?
You can substitute vanilla extract for a classic vanilla frosting or use almond extract for a different flavor.
How do I know when the cupcakes are done?
Insert a toothpick into the center - it should come out clean or with just a few moist crumbs.