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Devil’s Food Cupcakes with Mint Buttercream

Deep, dark devil’s food cupcakes with mint buttercream are the perfect treat for those who love the combination of chocolate and mint. These cupcakes, along with sweet Irish soda bread are my favorites for St. Patrick’s Day. Shaved chocolate mint candies are the perfect garnish for these tasty cupcakes.

Devil's food cupcakes with mint buttercream frosting

American buttercream made with crème de menthe makes this an adults-only cupcake, but there is a non-alcoholic version to make it kid-friendly!

Devil’s Food cupcakes

I’ve made thousands of chocolate cupcakes in my lifetime, as I’m sure some of you have as well. You wait with anticipation for that dark chocolatey goodness only to find it falls short of being really chocolatey.

Does this sound familiar? That really takes the wind out of my sails.

If I’m promised a devil’s food cupcake, call me crazy, I want a super chocolatey cupcake. 

devils food cupcakes with green buttercream

After many versions, I’ve finally landed on a solid recipe for a devils food cupcake recipe that doesn’t leave me feeling like it didn’t quite hit the mark.

Chocolate mint cupcakes

For those of us who love the chocolate and mint combination, the best frosting for devil’s food cupcakes would be mint buttercream.

By topping the chocolatey cupcake with mint frosting, it tastes like mint aero cupcakes. That’s a chocolate mint candy bar from the UK that I discovered years ago in Canada. Sometimes I find them in the international aisle at the store.

Mint buttercream frosting

Green crème de menthe frosting tops this devils food cupcake to make these a fantastic sweet for St. Patrick’s day. 

mint buttercream in mixing bowl with pastry bag for devil's food cupcakes

The mint frosting recipe is super simple. It is an American buttercream, so no fussing with egg whites like you would for a Swiss meringue buttercream.

Butter and powdered sugar are beaten together until light and fluffy. This one has the addition of mint in the form of green crème de menthe.

If you would rather make it without the alcohol, there is a note in the recipe for doing just that. A couple of swaps and you have basically the same frosting without the alcohol.

How to Make Chocolate Curls for Garnish

This is a really easy thing to make that looks a bit posh. Get the rectangles of chocolate mint candies and stash them in the fridge. 

Using a vegetable peeler, gently pull the peeler toward you along the longest side of the candy. The lighter you press, the thinner it will be and it will curl a bit easier. If you press harder, the curl will be thicker and not quite as curly.

Devil's food cupcakes with creme de menthe frosting

You want the candy to be cool but not very cold. If it is too cold, it will be brittle and it’ll break into shards, which is also fun. 

After a few candies, you will quickly find your groove and what you like best. You’ll see what I mean when you make them. 

It is very easy to do, it just takes patience. If the candy breaks, just eat it and grab another piece. No one will be the wiser.

Here are a few more of our favorite cupcake recipes:

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Devil's food cupcakes with chocolate mint candy curls

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devil's food cupcakes with creme de menthe buttercream on marble counter

Devils Food Cupcakes with Mint Buttercream

Cheryl Bennett
Devil's food cupcakes with American buttercream flavored with crème de menthe for a 21+ treat.
5 from 1 vote
Prep Time 15 minutes
Cook Time 16 minutes
Additional Time 1 hour
Total Time 1 hour 31 minutes
Course Desserts
Cuisine American
Servings 36 cupcakes
Calories 227 kcal


For the Cupcakes:

  • 3/4 cup cocoa powder dark
  • 3/4 cup water hot
  • 3/4 cup sour cream
  • 1/2 cup semi-sweet chocolate melted and cooled
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 sticks unsalted butter room temp
  • 2 1/4 cups sugar
  • 4 eggs large
  • 1 tablespoon vanilla bean paste or extract I prefer Nielsen-Massey

For the Buttercream

  • 4 sticks unsalted butter room temp
  • 2 lbs powdered sugar 2 boxes
  • 1/4 cup green Creme de Menthe
  • *pinch kosher salt
  • Chocolate mint candies for garnish optional


  • Preheat the oven to 350°F / 177°C / Gas Mark 4.  Line cupcake pans with papers.   
  • In a medium bowl, whisk cocoa and hot water together until smooth.  
  • Let cool slightly, then whisk in sour cream and melted chocolate until combined.
  • In a separate bowl, sift together flour, baking soda, baking powder and salt; set aside.
  • Using an electric mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.  
  • Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla.  
  • With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Using a scoop (I used a size 20 scoop) divide batter evenly into cupcake liners. Bake for 16 – 18 minutes, or until a toothpick inserted comes out clean.
  • Let cool completely before frosting.

Mint Buttercream

  • Using an electric mixer, beat all ingredients together on low speed for one minute until combined, then at high for another 3 – 4 minutes until light and fluffy.
  • Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy.


To make this recipe kid-friendly, omit the creme de menthe and replace with a drop of green food coloring and a teaspoon of peppermint extract.


Serving: 1cupcakeCalories: 227kcalCarbohydrates: 49gProtein: 2gSaturated Fat: 1gCholesterol: 21mgSodium: 94mgFiber: 1gSugar: 39g
Tried this recipe?Let us know how it was!

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The recipe and photos have been updated from the original publish date of 03/13/13


  1. I love mint but I was always partial to After Eights. Once I bought a three pack at Costco for people for Christmas and I sorta ate all three boxes myself. Yup, I’m a giver.

    I love these cupcakes. The candy on top is perfect.

    And can I just say I had a blast today meeting you, albeit virtually. You are freaking hilarious. You need to do a demo. I’d totally watch that.

  2. Thanks Kim! 🙂
    I will NOT admit this in public, but since it’s just us… I will tell you that I also have purchased “gifts” for people that haven’t quite made their way to the intended recipient 😉

  3. 3 sticks of butter for a chocolate cake/cupcake recipe? Usually for a recipe of this size, I use 1/2 cup flavorless oil and this is three times the amount…is this accurate? Thank you.

    1. This recipe makes 36 cupcakes, so it is three times the amount of most cupcake recipes, which make 12. Yes, it is correct.

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