These Mint Chocolate Cupcakes are what I reach for when my sweet tooth goes rogue and demands something bold. That perfect harmony of deep chocolate and minty coolness—yeah, it’s all baked into one bite-sized miracle. We’re talking cupcake therapy here. If you’re like me and secretly hoard Thin Mints in the freezer (for emergencies, obviously), these cupcakes will feel like a long-overdue love letter. I made them once for a girls’ night in, and let’s just say, they didn’t survive past the first rom-com scene. The rich, moist chocolate base with that swirl of mint frosting on top? Instant favorite. This recipe fits snugly into your collection of Mint chocolate recipes. Whether you’re into Mint Chocolate Desserts, Mint Chocolate Brownies, or Mint Chocolate Chip Cookies, this one’s got your name on it. It’s also the perfect excuse to add another one to your rotation of Mint Dessert Recipes. And if you’ve got a little fresh mint lying around, hey, that works too. Welcome to your new favorite chocolate-mint mash-up.

1) Key Takeaways
2) Easy Mint Chocolate Cupcakes Recipe
3) Ingredients for Mint Chocolate Cupcakes
4) How to Make Mint Chocolate Cupcakes
5) Tips for Making Mint Chocolate Cupcakes
6) Making Mint Chocolate Cupcakes Ahead of Time
7) Storing Leftover Mint Chocolate Cupcakes
8) Try these dessert recipes next!
9) Mint Chocolate Cupcakes
10) Nutrition

1) Key Takeaways

These Mint Chocolate Cupcakes combine rich chocolate and peppermint in one indulgent bite.
You only need a box of chocolate cake mix and a few extra ingredients to make magic.
Perfect for parties, holidays, or honestly, Tuesdays that need rescuing.
The frosting gets a cool minty kick and a hint of color with green food dye.

2) Easy Mint Chocolate Cupcakes Recipe

When I want something sweet but I don’t want to spend hours baking, I reach for this easy mint chocolate cupcakes recipe. That cool blast of peppermint hits just right, especially when it’s tangled up with rich chocolate cake. It’s that bite of nostalgia that reminds me of Thin Mints after school, but dressed up for a party.

Using a simple box of chocolate cake mix, a few drops of peppermint extract, and a swirl of frosting, you can make a dozen cupcakes that people actually talk about the next day. And yes, crushed cookies on top absolutely count as a decorating skill. Let’s not overthink it.

These cupcakes have quickly become a go-to for my family when we need dessert fast but still want something homemade-ish. Whether you’re prepping for a bake sale or just want something to pair with your third cup of coffee, these mint chocolate cupcakes work every time.

3) Ingredients for Mint Chocolate Cupcakes

Chocolate Cake Mix: This is the shortcut I rely on when time is tight. You can grab any standard box of chocolate cake mix, and it instantly gives you a moist, fluffy base without a big mess.

Eggs: Three large eggs help the cake hold its shape and give the cupcakes that tender texture we all love.

Oil: Half a cup of oil keeps things rich and ensures that every bite feels like it melts a little on your tongue.

Water: One cup of water brings the batter together. It’s not glamorous, but it’s important.

Peppermint Extract: Just half a teaspoon in the batter gives the cupcakes their signature minty edge without tasting like toothpaste.

Chocolate Frosting: I use a container of chocolate frosting because it’s quick and honestly tastes pretty great when you boost it with peppermint.

Peppermint Extract for Frosting: A tiny splash adds a cool twist to the frosting that pairs perfectly with the cupcake base.

Green Food Coloring: This part’s optional, but a few drops make the frosting pop and hint at the mint flavor.

Crushed Thin Mints: A sprinkle on top adds crunch and that familiar flavor we all associate with cookie season.

4) How to Make Mint Chocolate Cupcakes

Step 1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners. This is your blank canvas, so choose something fun if you like a little flair.

Step 2. In a large bowl, mix together the chocolate cake mix, eggs, oil, water, and peppermint extract. I usually do this by hand because I like to pretend I’m working harder than I actually am.

Step 3. Pour the batter into your lined muffin tin, filling each liner about two-thirds of the way. This leaves just enough space for them to rise without overflowing.

Step 4. Bake the cupcakes for 18 to 22 minutes. When a toothpick inserted in the center comes out clean, you’re golden. Let them cool before frosting.

Step 5. While they cool, stir peppermint extract and a few drops of green food coloring into the chocolate frosting. Taste and adjust if needed. We’re aiming for minty, not mouthwash.

Step 6. Frost the cupcakes once they’re completely cool. Then sprinkle with crushed Thin Mints and step back to admire your edible artwork.

5) Tips for Making Mint Chocolate Cupcakes

If you’ve got a hand mixer, go ahead and use it. Just don’t overmix the batter or you’ll end up with cupcakes that feel dense rather than soft.

Don’t skimp on the cooling time. Warm cupcakes will melt your frosting into a sad puddle, and no one wants that.

If you don’t have Thin Mints, swap in any crunchy mint cookie. I’ve even used chocolate graham crackers with a touch of mint extract in a pinch. It works just fine.

6) Making Mint Chocolate Cupcakes Ahead of Time

I usually bake these cupcakes the night before an event. That way I’m not scrambling around with frosting bags while the guests are already knocking.

Just store the unfrosted cupcakes in an airtight container once they’re cool. Then frost and top with crushed cookies the next day for best texture.

You can even prep the frosting in advance, too. Just stir it well before using. If it feels stiff, a quick mix softens it right up.

7) Storing Leftover Mint Chocolate Cupcakes

Store your leftover mint chocolate cupcakes in a sealed container at room temperature for up to two days. After that, move them to the fridge to stretch them another day or two.

The cookies on top might lose their crunch after the first day, but the flavor still holds up. If you plan to keep them longer, freeze them unfrosted and decorate them fresh when you’re ready to serve.

And yes, they freeze surprisingly well. Just wrap them in plastic, then foil, and tuck them in the freezer for up to a month.

8) Try these dessert recipes next!

9) Mint Chocolate Cupcakes