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Chocolate Mint Cupcakes


• 8 Tbsp (1 stick, 4 ounces) unsalted butter
• 1/2 cup Natural Cocoa Powder
• 2 ounces Premium Bittersweet Baking Chocolate, chopped
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 teaspoon Trapani Sea Salt
• 3/4 cup Caster Superfine Sugar
• 1 1/2 teaspoons Pure Spearmint Extract or 1/3 teaspoon Pure Spearmint Oil
• 1/2 cup sour cream

Optional Buttercream Frosting Ingredients
• 8 Tbsp butter, room temperature (1 stick, 4 ounces)
• 1 Tbsp milk
• 1/4 to 1/2 teaspoon Pure Spearmint Extract or 2-3 drops of Pure Spearmint Oil
• 2 cups Caster Superfine Sugar

Optional Cream Cheese Frosting Ingredients
• 4 ounces cream cheese, room temperature
• 4 Tbps butter, room temperature (1/2 stick, 2 ounces)
• 1/4 to 1/2 teaspoon Pure Spearmint Extract or 2-3 drops of Pure Spearmint Oil
• 1 1/2 cups Caster Superfine Sugar
• Fresh mint for garnish


1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
2 In a small bowl, sift together the flour, baking soda, and baking powder.
3 In a large bowl (can use a mixer), beat the eggs. Add the Trapani Sea Salt, the Caster Sugar, the Pure Spearmint Extract or Pure Spearmint Oil and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5 Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Use frosting of choice, flavored with a little Pure Spearmint Extract or Oil. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.
Makes 12 cupcakes.

1 In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and Pure Spearmint Extract or Pure Spearmint Oil.
2 Slowly add in the Caster Sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more Pure Spearmint Extract or Oil if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Pure Spearmint Extract
If you love the taste of spearmint then our Spearmint extract is an easy way to add this delicious flavor to all your favorite cake and cookie recipes.
From $2.95

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