Or alternatively titled “These Cupcakes Are Really Weird and I Like It.”
I never thought I’d put a vegetable into frosting, but here we are. Call it a stretch if you like—mint is green and grows in the ground—yet fresh mint in frosting is exactly what I wanted to experiment with. I adore the chocolate-and-mint pairing and had been eager to turn fresh mint into something sweet and a little unexpected.
I went into this with high hopes. Chocolate and mint are a classic combination—I could easily snack on peppermint patties all day—and I imagined a cupcake flavored by actual fresh mint rather than extracts. With a bit of extra time on my hands and no one to judge my kitchen experiments, I set out to create a mint-chocolate cupcake that felt bright and fresh.
What surprised me was how fresh mint reads on its own: green, herbal, and yes, slightly like toothpaste and soil—good soil, but still earthy. Mint shines in drinks and salads and bright salsas, but in a frosting it can be bold in a way that not everyone expects. I don’t mind that at all; I actually like it a lot, especially when it’s used sparingly.
The milk chocolate cupcakes themselves are rich and tender—the kind you want to make again and again. The milk chocolate buttercream pairs beautifully with them: creamy, sweet, and perfectly chocolatey. The fresh mint buttercream is a different animal: bright, herbal, and best used as a small accent on top of the chocolate frosting. A tiny dollop offers a refreshing contrast; too much risks overpowering the chocolate.
These cupcakes feel cheekily playful—chocolate meets toothpaste-meets-garden in a good way—and I think they make a fun, unusual dessert. Serve them after a garlicky shrimp scampi or any rich meal; the mint gives a lively finish. If you like a little culinary oddball on the menu, these are for you.
If you were here, I’d laugh and ask you to faceplant into one of these cupcakes with me. They’re quirky, chocolaty, and just strange enough to be delightful.
Milk Chocolate Cupcakes
Makes 12 cupcakes
1 1/8 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3/4 cup milk
1/2 cup butter, melted
4 ounces high-quality milk chocolate, coarsely chopped
Preheat the oven to 350°F (175°C). In a bowl, whisk the egg and sugar until smooth. Stir in the milk, melted butter, and vanilla. Sift the flour, cocoa powder, baking soda, and salt together, then add the dry ingredients to the wet and mix until smooth. Fold in the chopped milk chocolate. Line a muffin tin with liners and fill each cup using a heaping 1/4-cup measure. Bake for 15–18 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Milk Chocolate Buttercream
1 cup (2 sticks) unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
3 ounces milk chocolate, melted and cooled slightly (still pourable)
1 tablespoon vanilla extract
2–3 tablespoons milk, if needed
Beat the butter in a mixer until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, starting on low speed and increasing as the sugar incorporates. Add the melted milk chocolate and vanilla, then beat on medium-high for 4–5 minutes, scraping the bowl a few times. If the frosting is too thick, add milk 1 tablespoon at a time until you reach a spreadable consistency.
Fresh Mint Buttercream
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1/4 cup fresh mint leaves, very finely chopped
1 tablespoon vanilla extract
1–2 tablespoons milk, if needed
Beat the butter until smooth and creamy, about 2 minutes. Gradually add the powdered sugar on low speed, increasing speed as it combines. Add the finely chopped mint and vanilla, then beat on medium-high for 4–5 minutes, scraping the bowl several times. Add milk 1 tablespoon at a time if needed to achieve a creamy texture. The mint buttercream can be made in larger quantities if desired; you can also add a touch of green food coloring or puree the mint with vanilla to introduce more mint flavor without large leaf pieces.
Oh, and P.S.: I love your guts.