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+ servings

Mint Chocolate Cupcakes

These moist and tender chocolate cupcakes are studded with mint cookies and topped with a creamy mint buttercream.
Course Dessert, Snack
Servings 16 cupcakes



  • 24 thin chocolate mint cookies divided
  • 1 c flour
  • 1 c sugar
  • 6 tablespoon cocoa powder sifted
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ c vegetable oil
  • ½ c buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ½ c hot coffee

Mint Buttercream and Garnishes

  • 1 c salted butter room temperature
  • 3 ½ c powdered sugar
  • 2 tablespoon milk
  • ¼ teaspoon peppermint extract
  • 2 drops green food coloring
  • Additional cookies for garnish if desired


  • Preheat oven to 350°F and prepare cupcake tin with liners.
  • Add a cookie to the bottom of each of the 16 cupcake liners.
  • Place the remaining cookies into a bag and crush them into pea-sized crumbs. Set aside.
  • Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
  • In a separate bowl, whisk together the oil, buttermilk, egg and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
  • Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through. Stir in the cookie crumbs.
  • Fill cupcake liners about ⅔ full and bake for 14-17 minutes or until a toothpick comes out clean. (A few crumbs sticking to the toothpick is fine, but you don't want it gooey).
  • Cool in the pan for a few minutes then remove to a wire cooling rack to cool completely.
  • In a stand mixer with the paddle attachment, beat the softened butter for a minute or until light and fluffy. Add powdered sugar, milk, extract and coloring. Beat on high for 2 minutes. If the frosting is too thin, add additional powdered sugar (¼ c at a time). If it's too thick, add additional milk (1 teaspoon at a time). You can also add additional mint extract and/or coloring if you'd like.
  • Use a knife or a piping bag to top the cooled cupcakes with frosting and garnish with additional cookies.
Keyword chocolate cake, cupcakes, mint chocolate
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!