Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Chocolate-Mint Cupcakes 3.2 (56) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Con Poulos Yield: 18 A fresh burst of mint greets your taste buds when you bite into one of these enchanting cupcakes. Only a cluster of chocolate-mint leaves on top suggests the primary flavor component. If you prefer, serve the cupcakes without any topping other than the frosting, or perhaps shave a few chocolate curls for an easier but equally lovely adornment. Ingredients 1 ½ cups all-purpose flour ¾ cup unsweetened Dutch-process cocoa powder 1 ½ cups sugar 1 ½ teaspoons baking soda ¾ teaspoon baking powder ¾ teaspoon salt 2 large eggs ¾ cup buttermilk 3 tablespoons vegetable oil ¾ cup warm water 1 teaspoon pure peppermint extract Mint Buttercream Chocolate-Mint Leaves, for garnish Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves. Print