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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

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Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Recipe Card: Chocolate Mint Cupcakes

T is a complete chocolate lover and chocolate cupcakes with chocolate buttercream, he's in heaven. But I get tired of making the same plain chocolate on chocolate and these cupcakes tend to impress people. They're super easy, not any harder than a basic recipe, and pack a minty punch. Here's the recipe!

Double Chocolate Cupcakes

Makes 24 Cupcakes.

1 1/2 c granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 large eggs, room temperature

2 c all-purpose flour

3/4 c cocoa powder

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla extract

1 c buttermilk (or if using powdered kind, add 4 tbsp powdered buttermilk to dry ingredients after sifting and add 1 c water)

Andes Mints, chopped

1. Combine sugar and butter in mixer and mix until fluffy. Add eggs one at a time. (I crack mine into a small dish first to make sure there is nothing wrong with them and keep shells out.)

2. Sift dry ingredients (flour, cocoa powder, baking soda, baking powder) into a large bowl.

3. Add vanilla extract to sugar/butter mixture.

4. Add dry ingredients and buttermilk into sugar/butter in parts, alternating them but beginning and ending with the dry. Try not to over mix.

5. Fold in the chopped mints.

6. Fill cupcake tray with liners about 1/2-3/4 full and bake for 15 minutes at 350. Test with toothpick when done, should come out clean. Let cool mostly.

7. Frost and eat.

Chocolate Buttercream

Yields enough for about a dozen cupcakes

1 sticks of butter, room temperature

3/4 c of cocoa powder

1 tsp vanilla extract

2 1/2 c powdered sugar

milk, several tbsps as needed

1. Combine butter and extract in the mixer.

2. Combine powdered sugar and cocoa powder in a medium bowl.

3. Add powdered sugar/cocoa to mixer slowly. After all cups are added, I usually add milk to thin. Do this very slowly so you don't thin it too much.

4. Pipe onto cakes! I used a star tip. 

5. Decorate with little light green pearls or with the Andes mints!

These are a great cupcakes to spice up your chocolate cake route. Chocolate lover will love them, promise!

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Reader Comments (3)

Really nice cupcakes! I would like to showcase this recipe on my cupcake recipes & ideas blog if you agree. Best regards

Thanks for the recipe. I have made the cupcakes using your recipe. Those are really tasty. I will use this recipe in my recipe postcards

December 2, 2012 | Unregistered CommenterRecipe postcards

YUM, and beautiful photography too. Jen

July 17, 2013 | Unregistered CommenterJen

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