Mint Chocolate Chip Cupcakes
If you’re love the combination of mint and chocolate, like me, you’re going to LOVE these Wonderfully Minty Mint Chocolate Chip Cupcakes.
They’re moist, light, and so mint-chocolate-delicious, you’ll be making a second batch same-day.
Wonderfully Minty Mint Chocolate Chip Cupcakes
So, as you PROBABLY have figured-out already, I’m kind of in love with mint…
Nooooo! Not like old-70’s mint (although it is kind of badass in a retro way).
No, I just really love a great mint-chocolatey recipe.
Fantastic Mint Chocolate Recipes I Love
First, let me say that I definitely am in love with these super-simple 3-ingredient Thin Mint Cookies you can make at home. Seriously the easiest snack ever and you can have your mint chocolate fix in no time.
But, if I have to be honest, there’s a special place in my heart for these Andes Mint Macaron Cookies. They’re just so easy and gooooood.
And DO NOT get me started on how freaking FABULOUS these Andes Mint Boozy Cupcakes are…Goooooooooood doesn’t even cover it.
BUT!
My new favorite is definitely these Wonderfully Minty Mint Chocolate Chip Cupcakes.
For real.
There’s even extra chocolate chips to make them that much more chocolatey.
And then, with allllll that chocolate just waiting to be enjoyed, you get a chance to make with the amazing minty frosting.
I can almost smell the minty goodness.
Oh, wait, I may have some frosting under a fingernail. Oops.
And once you get that wonderful dollop of frosting on top (and you want to be generous with that, right, because, it’s a known fact that the cake part of cupcakes are just a fancy conveyance system–read: spoon–for frosting), you can do anything.
Me?
I went with more chocolate.
Because, mint is good.
No, really, mint is REALLY good–I like planting some by my front door just so I get that awesome smell as I go into and out of my house.
But, mint with chocolate chips?
So. Much. Better.
Oh, you’re in for making some mint chocolate chip cupcakes of your own?
Great! Just pin this to your favorite cupcake recipes board so you can find it again when you’re ready to make a second batch!
And don’t forget to drop a 5-star rating on the recipe, below, so that we know you want to see more yumminess like this!
Mint Chocolate Chip Cupcakes
Ingredients
- For Cupcake Base:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon peppermint extract
- ¾ cup buttermilk
- Mini chocolate chips
- For Icing:
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 2 to 3 Tbsp. milk
- Green food coloring
- Topping:
- Mini chocolate chips
Instructions
For Cupcakes:
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream sugar, oil, and egg.
- Next, add peppermint extract.
- On a low speed, alternate blending in dry mixture and milk. Sprinkle in a handful of mini chocolate chips.
- Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before filling.
For Frosting:
- In a medium bowl, cream butter until it is soft and fluffy.
- Gradually blend in confectioners’ sugar, then peppermint extract.
- Blend in milk one tablespoon at a time until right consistency is reached.
- Hand mix in green food dye until desired tint of “Minty Green” is made.
For Topping:
- Sprinkle cupcakes with mini chocolate chips.
