Mint Buttercream Frosting With Dark Chocolate Glaze

Mint Buttercream Frosting With Dark Chocolate Glaze

Brenda Benzar Butler 0

"This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too."

Ingredients {{adjustedServings}} servings 267 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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  1. In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
  2. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
  3. Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.
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Reviews 55

  1. 67 Ratings


A little confused. shouldn't there be a little bit of powdered sugar in the glaze to make it slightly sweetened. I love dark chocolate but it just seems extreme to not add any sweetner. I made this recipe right now and the frosting is delicious. if you don't like your mint to strong i recomend using 1/2 of a teaspoon and I added 3 Tablespoons powdered sugar to the glaze. it makes for a great presentation and I loved it on my brownies.


I have made a recipe similar to this one for many years, but I have not made this these are just some suggestions. The milk is not necessary. Use real butter only. Add the mint extract a little bit at a time until it is to your liking, as it can be very strong. I don't use unsweetened chocolate for the glaze. Milk chocolate works well. Don't forget the green food coloring!


I started out with this recipe prepared to reduce the powdered sugar to 3 cups, maybe even less. I’ve made enough buttercream frostings to know the ratio of sugar to butter I prefer and this called for a little more sugar than that preferred ratio. However, the cupcakes I was to frost with this turned out to be not nearly as sweet as they should have been, leading me to decide instead to prepare the frosting as written, using all 4 cups of the powdered sugar called for. It’s awesome good, simple as that. Fluffy, pleasantly minty, not too sweet as I thought it would be, and it couldn’t have been more perfect for the chocolate cupcakes I frosted with it. I did have to add a little more milk (I used half and half) to get it to the right consistency. I didn’t use the chocolate glaze, only because it didn’t work with how I decorated the cupcakes but I can only imagine how even better this frosting would be with it.