Mini St. Patrick’s Day Chocolate Mint Cupcakes
These Mini St. Patrick’s Day Chocolate Mint Cupcakes are a great dessert to bring to any st patricks day parties. The tiny shamrocks make them just adorable!
Mini St. Patrick’s Day Chocolate Mint Cupcakes
Yields 60 Mini Cupcakes
Ingredients:
2 cups all-purpose flour
1 cup sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
1 tsp Peppermint Extract
1 Cup Milk
Chocolate-Mint Buttercream Frosting:
1 cup softened butter
3 cups powdered sugar
½ cup of unsweetened cocoa
1 tsp Peppermint Extract
Shamrock Sprinkles
Directions for Cupcakes:
Preheat oven to 350º F.
Line mini cupcake pan with paper baking cups.
Use a mixer at low speed to mix together dry ingredients.
Add oil, eggs, milk and peppermint extract then increase speed and beat for 2 minutes.
Spoon batter into prepared muffin cups, filling three-fourths full.
Bake for 10 minutes or until tops are firm and toothpick comes out clean.
Remove to wire racks and cool completely.
Chocolate-Mint Buttercream Frosting:
Cream butter and salt until fluffy.
Mix in 1 cup of the powdered sugar then stir in peppermint extract.
Mix in remaining powdered sugar and mix until thoroughly combined.
Pipe onto cool cupcakes, using desired tip.
Sprinkle with Shamrock Sprinkles.

Mini St. Patrick's Day Chocolate Mint Cupcakes
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 eggs
- 1 tsp Peppermint Extract
- 1 Cup Milk
- Chocolate-Mint Buttercream Frosting:
- 1 cup softened butter
- 3 cups powdered sugar
- ½ cup of unsweetened cocoa
- 1 tsp Peppermint Extract
- Shamrock Sprinkles
Instructions
- Directions for Cupcakes:
- Preheat oven to 350º F.
- Line mini cupcake pan with paper baking cups.
- Use a mixer at low speed to mix together dry ingredients.
- Add oil, eggs, milk and peppermint extract then increase speed and beat for 2 minutes.
- Spoon batter into prepared muffin cups, filling three-fourths full.
- Bake for 10 minutes or until tops are firm and toothpick comes out clean.
- Remove to wire racks and cool completely.
- Chocolate-Mint Buttercream Frosting:
- Cream butter and salt until fluffy.
- Mix in 1 cup of the powdered sugar then stir in peppermint extract.
- Mix in remaining powdered sugar and mix until thoroughly combined.
- Pipe onto cool cupcakes, using desired tip.
- Sprinkle with Shamrock Sprinkles.
Nutrition Information:
Yield:
60Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.