Mint Chocolate Chip Cupcakes

If someone asked my eight-year-old self to name my favorite ice cream flavor, I would have immediately shouted, “mint chocolate chip!” My love of mint chocolate chip probably had a lot to do with the fact that my childhood friend Molly loved mint chocolate chip ice cream, and wanting to be like Molly, I did too.

I still enjoy mint chocolate chip, but when baking with mint extract, the flavor always seems to come across too strong and artificial for my taste. In this recipe, I finally found mint flavor that was strong but not overpowering.

Mint Chocolate Chip Cupcakes

The only suggestion I have is to increase the mini-chocolate chips if you want a chip in every bite. I added only 1/4 cup of mini-chocolate chips, and hindsight, I wish I would have added 1/3 or even 1/2 cup.

Top off the cupcakes with a garnish of mint leaves and enjoy.

Mint Chocolate Chip Cupcakes

5.0 from 1 reviews
Mint Chocolate Chip Cupcakes
Serves: 12
  • For the Cupcakes
  • ½ cup cocoa powder
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 3 ounces buttermilk
  • ¼-1/2 cup mini-chocolate chips
  • For the Frosting
  • 1 stick butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon heavy cream
  • ¼-1/2 teaspoon peppermint extract, to taste
  • green food color, if desired
  • mint leaves and chocolate shavings, if desired, for garnish
  1. Whisk together the cocoa powder, flour, baking powder, and salt and set aside.
  2. Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
  3. Add the eggs, one at a time, and the vanilla and peppermint extracts and mix until well incorporated.
  4. Add half of the dry cocoa powder mixture to the wet ingredients in the mixing bowl and beat until combined.
  5. Pour in the buttermilk, mix until combined, then add the remaining dry cocoa powder mixture.
  6. Mix until just combined, then fold in the mini-chocolate chips.
  7. Line the wells of a muffin tin with paper liners then fill with the batter. Fill to to slightly under the rim of the well.
  8. Bake at 350 degrees F for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with just a crumb or two.
  9. To make the frosting, cream the butter and confectioners' sugar together.
  10. Add the cream and peppermint extract and continue to mix at high speed until the frosting is light and fluffy.
  11. If desired, color the frosting with green food color and garnish the cupcakes with mint leaves and/or chocolate shavings.

Like baking with mint? In need of more minty recipes? Check out my mint recipes board on Pinterest.


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