Mint Chocolate Cupcakes

Mint Chocolate Cupcakes

Your sweet cravings are asking for Mint Brownie Cupcakes and we have them right here. There are lots of flavor combos that go well with chocolate, but none of them is more refreshing than mint. It’s not just great during the holidays, it’s good all year round! Even better that this healthy version won’t leave you feeling guilty for eating a few.

Obviously, we used our Mint Brownie egg whites in this recipe. And, just like all of the other recipes you’ll find on our site, you can swap out other flavors that you might have on hand. Like, Chocolate MuscleEgg. Or, even Chocolate Mocha if you’re feeling crazy. However you do it, you’re sure to love it. The recipe is pretty easy to make and you’ll have tasty Mint Chocolate Cupcakes for the entire week.

Mint Chocolate Cupcakes

Course Dessert
Keyword chocolate, cupcakes, mint
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 cupcakes
Calories 153 kcal
Author Team MuscleEgg


For The Cake

  • 1 1/2 cup Kodiak power cakes mix
  • 1/4 cup coconut flour
  • 1/2 cup cacao powder
  • 1/2 cup stevia baking blend or sweetener of choice
  • 1 tablespoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon pink salt
  • 2 whole eggs
  • 1/3 cup MuscleEgg Mint Brownie egg whites
  • 1/4 cup oil of choice
  • 2 cups milk of choice
  • 1/2 teaspoon peppermint extract
  • 2 teaspoons vanilla extract

For The Topping

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil
  • 3 tablespoons heavy cream
  • 2 tablespoons coconut butter
  • 1/4 teaspoon mint extract


  1. Preheat oven to 350 degrees and line a cupcake pan with cupcakes liners or coat with non stick spray.
  2. Add all CAKE ingredients to a large bowl or stand mixer. Mix well on high to combine until smooth.
  3. Portion and add batter to prepared cupcake pan. Bake for 15-20 minutes until set and a toothpick comes out clean when poked through the center.
  4. Remove from oven and let cool completely on a wire rack.
  5. Prepare topping by adding chocolate chips and coconut oil to a medium bowl. Heat in the microwave in 20 second increments until melted.
  6. Stir in heavy cream and whisk until smooth. Pour over cakes.
  7. Add melted coconut butter and mint extract to a separate small bowl. Stir until smooth and drizzle over chocolate.

Recipe Notes

Serving Size 1 cake (makes 24)
Calories 153
Protein 7g
Total Carbohydrate 11g
Total Fat 10g
Fibre 3g