Cupcakes
3/4 Cup - a2 Milk® Whole
1 Cup - All-purpose flour
¾ Cup - Unsweetened Cocoa powder
2 tsp. - Baking powder
¼ tsp. - Salt
2 Eggs
2 Tbsp. - Unsalted Butter, melted
2 tsp. - Vanilla extract
¼ tsp. - Peppermint extract
⅔ Cup - Cane sugar
Frosting
½ Cup - Butter, softened
3 Cups - Powdered sugar
Pinch of fine sea salt
1 tsp. - Vanilla extract
¼ tsp. - Peppermint extract
2 Tbsp. - a2 Milk® Whole, as needed
Natural Green Food Color
Chocolate Sprinkles, for garnish
Cupcakes
- Preheat the oven to 350 degrees and prepare a muffin tin with parchment paper liners.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Separately, whisk the eggs. Slowly whisk in the melted butter. Add the vanilla, peppermint extract, sugar, and milk. Whisk to combine.
- Incorporate and mix the dry and wet ingredients before spooning the batter into the prepared muffin tin.
- Bake for 10 minutes, until the tops of the cupcakes have formed cracks and a toothpick comes out clean.
- Top each cupcake with Mint Frosting and chocolate sprinkles.
Frosting
- Using a hand mixer, beat the butter. Slowly incorporate the powdered sugar, salt, vanilla, and peppermint extract. Add up to 2 Tbsp. milk to moisten as needed.
- Add the natural green food color and beat until fluffy and smooth.
We have updated our privacy policy, check our new privacy policy.
Copyright © 2026 The a2 Milk Company Limited
* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
a2 Milk® is not suitable for anyone medically diagnosed with lactose intolerance, galactosaemia or cows’ milk allergy
“a2 Milk®“, “a2™“, “True a2®“, and “The a2 Milk Company™” are trademarks of The a2 Milk Company Limited
HERSHEY’S trademark and trade dress are used under license.