Mint Chocolate Cupcakes

Total Time
30mins
Prep 10 mins
Cook 20 mins

I made this with my kids and they had a fun time. It is no eggs or milk so they can lick the spoon & bowl without worry. :)

Ingredients Nutrition

Directions

  1. Combined all the dry ingredient.
  2. Add all the wet ingredients.
  3. Mix well for 2 to 3 minutes.
  4. From here you can make cupcakes or cake.
  5. Your choice.
  6. For cupcakes bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
  7. For a 8x8-inch pan, grease the pan lightly, and bake at 350°F for 35 minutes or until the toothpick comes out clean.
  8. Let cool and frost with green icing or frosting and enjoy.

Reviews

(2)
Most Helpful

I thought this was a great recipe and the peppermint flavour was surprisingly nice. I increased the peppermint extract to 1 teaspoon, increased the cocoa powder and used some fresh milk instead of dry buttermilk. Then I made Kitten's buttercream icing and added some peppermint extract to it, a few drops of green colour and viola: the perfect combination of mint and chocolate.

Perfectionist cook January 08, 2009

The only reason that I didn't give this 5 stars is that I would have liked a stronger chocolate flavor. I found that the peppermint gave almost a tangy taste to the cupcake which was oddly enjoyable. I left them un-iced and I had to substitute lactose free sour cream (2 tbsp) for the dry buttermilk. I wasn't able to find it. They took no time at all, which was great. Infact I whipped them up during making lunch, took no longer than 5 minutes and then into the over. Will be making these to take camping in a few weeks I'm sure.

saylaveev April 30, 2007

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