Chocolate Mint Cupcakes

Chocolate Mint Cupcakes

Dutch process cocoa powder gives a deeper color and a milder flavor than regular cocoa.


24 cupcakes


  • 1 cup Domino® Granulated Sugar
  • 3/4 cup Dutch processed cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons mint extract
  • 2 large eggs
  • 1/2 cup sour cream
  • Quick Fudge Frosting recipe (See Quick Tip for link to recipe)


Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Set aside.

In a large bowl, combine all dry ingredients; mix well. In a separate bowl, combine water, oil, vinegar, mint extract, eggs and sour cream. Add to dry ingredients, beating with an electric mixer 1 to 2 minutes, or by hand with a whisk, until smooth. Do not over mix.

Divide batter among muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan for 10 minutes, then transfer to a wire rack to cool completely. Top cupcakes with Quick Fudge Frosting.


Click here for the Quick Fudge Frosting recipe.

For extra chocolaty twist, fold in 1 cup of semi-sweet chocolate chips!