Name: Mint Chocolate Cupcakes
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Cuisine: American
Ingredients: 1 cup sugar (substitute with sugar alternative to reduce calories); 1 cup flour (can use gluten-free flour as a substitute); 1/3 cup cocoa powder (ensure it’s unsweetened); 1 tsp baking powder (can substitute with baking soda in a pinch); 1/2 tsp salt (sea salt recommended); 2 large eggs (or flax eggs for vegan option); 1/2 cup oil (melted coconut oil works great); 1 tsp vanilla extract (almond extract can be an alternative); 1/2 cup milk (can replace with almond milk or other non-dairy); 1/2 cup water (can substitute with additional milk); 1/2 cup unsalted butter (or vegan butter for dairy-free); 1 tsp mint extract (peppermint extract for more intensity); 2 cups powdered sugar (sugar substitutes are acceptable); a few drops green food coloring (omit for healthier look); as needed Andes Mints (can substitute with similar mint chocolate candy)

Description

Delicious mint chocolate cupcakes topped with mint frosting and Andes mints.

Ingredients

Scale

1 cup sugar (substitute with sugar alternative to reduce calories)
1 cup flour (can use gluten-free flour as a substitute)
1/3 cup cocoa powder (ensure it’s unsweetened)
1 tsp baking powder (can substitute with baking soda in a pinch)
1/2 tsp salt (sea salt recommended)
2 large eggs (or flax eggs for vegan option)
1/2 cup oil (melted coconut oil works great)
1 tsp vanilla extract (almond extract can be an alternative)
1/2 cup milk (can replace with almond milk or other non-dairy)
1/2 cup water (can substitute with additional milk)
1/2 cup unsalted butter (or vegan butter for dairy-free)
1 tsp mint extract (peppermint extract for more intensity)
2 cups powdered sugar (sugar substitutes are acceptable)
a few drops green food coloring (omit for healthier look)
as needed Andes Mints (can substitute with similar mint chocolate candy)

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Instructions

Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt.
Add eggs, oil, vanilla extract, milk, and water to dry mixture, and mix until just combined.
Fill each cupcake liner about ⅔ full with batter and bake for 14-16 minutes.
Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack.
Beat softened butter until creamy and gradually add powdered sugar.
Mix in milk, mint extract, and green food coloring until desired consistency.
Frost cooled cupcakes with mint frosting using a piping bag.
Melt Andes mints for drizzling and top each cupcake with a whole mint.

Notes

These cupcakes can be made dairy-free by using vegan butter and non-dairy milk.
Flax eggs can be made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg