Fresh Mint Chocolate Buttercream Frosting
Prep time
Total time
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Yield: Makes enough to frost 10 to 12 cupcakes
  • 95 grams unsalted butter, at room temperature (3/8 cup)
  • 95 to 125 grams icing sugar, sifted (3/4 cup to 1 cup)
  • 40 grams Dutch-processed cocoa powder, sifted (1/3 cup)
  • 2½ tablespoons fresh mint leaves, finely chopped
  • ½ teaspoon vanilla
  1. Cream butter and 95 grams (3/4 cup) of icing sugar until pale, light and fluffy. Beat in cocoa powder, mint leaves and vanilla. Taste and beat in more icing sugar if desired. If the mixture is too thick, thin it out with a little milk.
Recipe by Foodie Baker at