Everyone savors the perfect blend of chocolate and mint. These delicious cupcakes will make you experience the unforgettable blend of the two outstanding flavors.

Most cupcake recipes call for buttermilk but in this special recipe, you are free to omit buttermilk and you will still be able to achieve your desired results.
Do not worry about the soft and moist crumb that every cupcake should have. The moisture level is not compromised at all.
This recipe was inspired by our Oreo Vanilla Cupcakes Recipe and pairs well with Bubble Tea.
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Why I love this recipe.

It is simple.
You do not have to be a skilled baker to make these chocolate mint-flavored cupcakes. Make sure to read the expert tips for the best results.
It is fast to make.
In 20 minutes you have delicious cupcakes to devour! The frosting won't take long too. When you are craving a chocolate cake and you lack the time to make a whole cake, these cakes take a short time in the oven.
Uses commonly found ingredients.
I am sure you have all the ingredients that make these cupcakes in your pantry.
What you need to make Chocolate Mint Cupcakes Without Buttermilk.

All-purpose flour works well in this recipe but you can use cake flour or gluten-free flour.
Cocoa powder gives the cupcake a rich earthy flavor with a bitter undertone that is sweetened by the sugar.
Vanilla extract
Vanilla introduces a sweet mildly, fruity flavor making the chocolate cupcakes very delicious.
Butter
Butter adds moisture to the cupcake butter, giving it the desired soft crumb. If you use salted butter, remember to omit the salt in the recipe.
Butter can be substituted by your choice of neutral-flavored such as coconut oil.
Hot water
This is a secret ingredient that works wonders in this recipe. Hot water increases the intensity of the chocolate flavor as well as perfectly moisturizes the cupcake.
Cocoa powder tends to absorb moisture from the cake batter making it undesirably dry.
How To Make Chocolate Mint Cupcakes Without Buttermilk.

Whisk the flour, and baking powder in a mixing bowl.

In a mixing bowl cream the butter and sugar until light and fluffy

Fill the cupcake liners to ⅔rd full and bake the cupcakes for 10 mins

To make the frosting, beat the butter, add peppermint flavor, and mix. Add the icing sugar to the flavored buttercream and mix.
Preheat the oven to 150C and line the cupcake tin with cupcake liners. Whisk the flour, and baking powder in a mixing bowl and set aside.
In a mixing bowl cream the butter and sugar until light and fluffy. You can use an electric handheld mixer or stand mixer with the paddle attachment. Add one egg at a time and beat until fully incorporated.
Sift in the dry ingredients in two batches and mix until all dry streaks cannot be seen. Pour in the hot water and mix gently until thoroughly combined.
Fill the cupcake liners to ⅔rd full and bake the cupcakes for 10 minutes. Use a toothpick to check readiness by inserting it into one cupcake. A clean toothpick indicates that the cupcakes are ready.
Let the cupcakes cool on a wire cooling rack. Once they are completely cooled, frost them with the mint-flavored buttercream.
Enjoy the cupcakes with a hot cup of coffee in the evening or as a delightful dessert.
EXPERT TIP

- Use room temperature ingredients, especially eggs. Cold eggs will not mix well with other ingredients altering the desired texture of the cupcakes.
- Do not be tempted to overmix the cupcake mixture, once the wet ingredients and dry ingredients are incorporated resist the urge. Over-mixing activates the gluten strands in the wheat resulting in tough and rubbery cupcakes.
- Always measure ingredients accurately, especially the flour. I love using the scoop and level method that ensures any extra flour is poured into the storage container. Once you have scooped the flour, use a bread knife or offset spatula to level off excess flour.
FAQ Chocolate Mint Cupcakes Without Buttermilk

How can I store leftover chocolate cupcakes?
Frosted cupcakes can be stored in a special container that is tall enough and airtight. This will keep the frosting intact, lock in the flavor, and keep the cupcakes moist.
Can I freeze chocolate mint cupcakes?
Yes, you can make a large batch and freeze the cupcakes for not more than two months in a freezer-friendly container.
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Chocolate Mint Cupcakes Without Buttermilk
Ingredients
- ¼ cup Unsweetened Cocoa
- 1 ⅓ cup All-purpose flour
- 2 tsp. Baking Powder
- ¼ tsp. Salt
- 2 large Eggs
- 2 tsp. vanilla extract
- 1 cup Sugar
- ½ cup Unsalted butter
Mint chocolate chip Frosting
- 1 cup Unsalted butter
- 4 cups Icing sugar
- ¼ tsp. Peppermint Extract
- 2-3 drops Green gel food coloring
- ½ cup Chocolate chips
Instructions
How to Make Chocolate Mint Cupcakes Without Buttermilk
- Preheat the oven to 150C and line the cupcake tin with cupcake liners. Whisk the flour, and baking powder in a mixing bowl and set aside.
- In a mixing bowl cream the butter and sugar until light and fluffy. You can use an electric handheld mixer or stand mixer with the paddle attachment. Add one egg at a time and beat until fully incorporated.
- Sift in the dry ingredients in two batches and mix until all dry streaks cannot be seen anymore. Pour in the hot water and mix gently until thoroughly combined.
- Fill the cupcake liners to ⅔rd full and bake the cupcakes for 10 minutes. Use a toothpick to check readiness by inserting it into one cupcake. A clean toothpick indicates that the cupcakes are ready.
- Let the cupcakes cool on a wire cooling rack. Once they are completely cooled.
- Frost them with the mint-flavored buttercream.
How to make Mint Chocolate Chip Frosting
- In a mixing bowl, beat the butter till slightly light, add the peppermint flavor, and mix. Add the icing sugar to the flavored buttercream and mix.
- Add the heavy cream and green food coloring. Add another drop just in case you want a deeper green hue.
- Fix a star nozzle tip preferably (2D) size. Add the buttercream into a plastic piping bag lining a narrow glass tumbler.
- Pipe the buttercream from the edges of each cupcake into the center forming a layered rosette. Sprinkle chocolate chips on each of the frosted cupcakes.
- Chill in the refrigerator for the buttercream frosting to set and get a little firm.
- Enjoy the attractive cupcakes with a cup of hot coffee or as a dessert after a special dinner during this holiday season.