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!

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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.

Course Death By Dessert

Keyword mint chocolate chip cupcakes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Additional Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 18

Calories 356kcal

Author Totally The Bomb

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. 

What You Will Need to Make Chocolate Mint Cupcakes:

For the Cupcakes

• 1 1/2 Cups Sugar In The Raw Turbinado Sugar
• 1 Cup All-Purpose Flour
• 1/3 Cup Cake Flour
• 1 1/2 Cups Unsweetened Cocoa Powder
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup of Unsalted Butter
• 4 Large Eggs
• 1 Cup Cold Milk
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons of Mint Extract
• Dark Chocolate and Mint Baking Chips
• Black Cupcake Liners
• Small Ice Cream Scooper (you can also use a spoon)
• KitchenAid Mixer (a handheld mixer will work too)
• Cupcake Pan

For Frosting:

• 4 Cups Powdered Sugar
• 1/2 Cup Unsalted Butter (8 tablespoons), softened
• 6 Tablespoons Heavy Whipping Cream
• 2 Teaspoons Vanilla Extract
• 2 Teaspoons Mint Extract
• 1/2 Teaspoon Salt
• 2-3 Drops of Green Food Coloring
• Pastry Bags
• Large Closed Star Tip

• Andies Mints (for garnish)

How to Make Homemade Chocolate Mint Cupcakes:

1. In a large bowl, combine the sugar, flour, cake flour, cocoa powder, baking soda, baking powder, and salt. Blend well.

   

2. Slowly add the butter, eggs, milk, vanilla and mint and mix until slightly lumpy. Tip: If you using a KitchenAid Mixer, start on 1 to mix then increase speed for 3-4 minutes until well blended.

   

   

3. Separate the green mint baking chips from the dark chocolate ones.
4. Place the green mint baking chips into your cupcake batter by gently folding them into it.

   

5. Preheat your oven to 350 degrees.
6. Place cupcake liners into your cupcake pan.
7. Use your ice cream scooper to fill each cupcake liner with batter until the liners are half way full (it usually only takes 1 scoop).

   

8. Bake for 15-17 minutes or until a toothpick can be inserted and comes out clean.
9. Remove cupcakes from oven and begin to work on the frosting.
10. To make the frosting, start with the sugar and butter. Mix until you get small clumps.
11. Add the remaining ingredients and continue to stir. You want to achieve a fluffy consistency.

    

12. Spoon the frosting into a pastry bag and attach the large star tip.

    

13. Working from the outside-in, pipe the frosting onto the top of the cooled cupcakes.
14. As you reach the middle, give it a swirl and pull up on the frosting to get a nice peak.

    

15. Garnish with half of an Andies mint and serve!

Make it Homemade for The Holidays

Everything is just better when it’s homemade. Not to mention, there is that added sense of accomplishment you feel when you make a batch of cupcakes from scratch. That is exactly why I love this recipe. From start to finish, it’s all homemade and it turns out delicious!

Don’t they just look so tasty? YUM!

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HOMEMADE CHOCOLATE MINT CUPCAKES

Course Death By Dessert

Cuisine Cupcakes

Servings 24 Cupcakes

Calories 368kcal

Author Totally The Bomb

Ingredients

• 1 ½ Cups Sugar
• 1 Cup All-Purpose Flour
• ⅓ Cup Cake Flour
• 1 ½ Cups Unsweetened Cocoa Powder
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 Cup of Unsalted Butter
• 4 Large Eggs
• 1 Cup Cold Milk
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons of Mint Extract
• Dark Chocolate and Mint Baking Chips
• Black Cupcake Liners
• Small Ice Cream Scooper you can also use a spoon
• KitchenAid Mixer a handheld mixer will work too
• Cupcake Pan
• For Frosting:
• 4 Cups Powdered Sugar
• ½ Cup Unsalted Butter 8 tablespoons, softened
• 6 Tablespoons Heavy Whipping Cream
• 2 Teaspoons Vanilla Extract
• 2 Teaspoons Mint Extract
• ½ Teaspoon Salt
• 2-3 Drops of Green Food Coloring
• Pastry Bags
• Large Closed Star Tip
• Andies Mints for garnish

Instructions

• In a large bowl, combine the sugar, flour, cake flour, cocoa powder, baking soda, baking powder, and salt. Blend well.
• Slowly add the butter, eggs, milk, vanilla and mint and mix until slightly lumpy. Tip: If you using a KitchenAid Mixer, start on 1 to mix then increase speed for 3-4 minutes until well blended.
• Separate the green mint baking chips from the dark chocolate ones.
• Place the green mint baking chips into your cupcake batter by gently folding them into it.
• Preheat your oven to 350 degrees.
• Place cupcake liners into your cupcake pan.
• Use your ice cream scooper to fill each cupcake liner with batter until the liners are half way full (it usually only takes 1 scoop).
• Bake for 15-17 minutes or until a toothpick can be inserted and comes out clean.
• Remove cupcakes from oven and begin to work on the frosting.
• To make the frosting, start with the sugar and butter. Mix until you get small clumps.
• Add the remaining ingredients and continue to stir. You want to achieve a fluffy consistency.
• Spoon the frosting into a pastry bag and attach the large star tip.
• Working from the outside-in, pipe the frosting onto the top of the cooled cupcakes.
• As you reach the middle, give it a swirl and pull up on the frosting to get a nice peak.
• Garnish with half of an Andies mint and serve!
• 
  

Video

Let’s get our cupcake on!

Some people say that “chocolate will be the death of me” like it’s a bad thing.

I mean, I get it. Too much chocolate can cause all sorts of problems but it can also cause a lot of good.

Think about it, have you truly ever been unhappy while eating chocolate? I think not.

For me, chocolate is one of those staples in my home. I know I will need it from time to time during certain times of the month or just in stressful moments.

Chocolate is there for me like nothing else! HA!

Which brings me to these chocolate cupcakes…

Here is what you’ll need to make Death By Chocolate Cupcakes:

For Cupcake Base:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1/2 cup dark chocolate chips
• Cupcake liners

For Frosting:

• 1 1/2 cups confectioner’s sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup softened butter
• 3 tablespoons milk
• pinch of salt

Topping:

• Candy Pearls

  
  

How To Make Death By Chocolate Cupcakes:

For The Cupcakes:

Preheat oven to 350°. Using a 24-cup muffin pan, fill each cup with a cupcake paper.

In a medium bowl, mix flour, baking soda, cocoa, and salt.

In a large bowl, cream sugar, oil, and egg.

Next, add vanilla extract.

On a low speed, alternate blending in dry mixture, and milk.

Hand stir-in chocolate chips.

Fill each muffin cup with cupcake base until about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool for about five minutes, then use a butter knife to work the cupcake away from the edges of the tin.

For Frosting:

In a medium bowl, cream butter until it is soft and fluffy.

Gradually blend in sugar and cocoa powder.

Add milk one tablespoon at a time until right consistency is reached.

Finish with a pinch of salt (salt will bring out the sweetness of the chocolate).

Separate frosting into two bowls and add the blueberries to only one of the bowls, hand-stir in until well blended.

To Decorate:

Swirl the frosting thickly onto each cupcake. Place the pearls in a strand along one of the valleys of that swirl from almost the top of the cupcake to the base, so that there is just one elegant strand of pearls standing out in stark contrast to the very dark chocolate cupcake and icing.

Serve and Enjoy!

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Death By Chocolate Cupcakes

Servings 24

Calories 212kcal

Author Brittanie Pyper

Ingredients

Cupcakes

• 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 vanilla extract
• ¾ cup buttermilk
• ½ cup dark chocolate chips

Frosting

• 1 ½ cups confectioner’s sugar
• ¾ cup unsweetened cocoa powder
• ½ cup softened butter
• 3 tablespoons milk
• pinch of salt
• Topping:
• Candy Pearls

Instructions

• Preheat oven to 350°. Using a 24-cup muffin pan, fill each cup with a cupcake paper.
• In a medium bowl, mix flour, baking soda, cocoa, and salt.
• In a large bowl, cream sugar, oil, and egg.
• Next, add vanilla extract.
• On a low speed, alternate blending in dry mixture, and milk.
• Hand stir-in chocolate chips.
• Fill each muffin cup with cupcake base until about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool for about five minutes, then use a butter knife to work the cupcake away from the edges of the tin.

For Frosting:

• In a medium bowl, cream butter until it is soft and fluffy.
• Gradually blend in sugar and cocoa powder.
• Add milk one tablespoon at a time until right consistency is reached.
• Finish with a pinch of salt (salt will bring out the sweetness of the chocolate).
• Separate frosting into two bowls and add the blueberries to only one of the bowls, hand-stir in until well blended.

To Decorate:

• Swirl the frosting thickly onto each cupcake. Place the pearls in a strand along one of the valleys of that swirl from almost the top of the cupcake to the base, so that there is just one elegant strand of pearls standing out in stark contrast to the very dark chocolate cupcake and icing.
• Serve and Enjoy!

When you think about it, the best pairing with chocolate is berries. Chocolate is rich and creamy and the additional of the sweet, sugary taste from berries is just WOW when in combination.

That is how your tastebuds will feel with every bite of these. Plus, they will make great holiday desserts for all those holiday parties I know you are all so excited for!

Now, I want to point out that these are entirely homemade and there are several steps. However, you can change out ingredients or opt for pre-made ingredients to cut down on time.

What You”ll Need for Very Berry Chocolate Cupcakes:

For Cupcake Base:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• Chopped cherries and strawberries; whole raspberries, blueberries, and blackberries (a sprinkle in each cupcake cup)

For Icing:

• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp milk
• 1 tbsp tart cherry concentrate

For Filling:

• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 milk

Topping:

• Fresh berries (we used red raspberries)

How to make Very Berry Chocolate Cupcakes:

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 vanilla extract.

On a low speed, alternate blending in dry mixture and milk.

Fill each muffin cup up about 2/3 full, sprinkle with fresh fruit, 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 vanilla extract.

Blend in milk and cherry concentrate one tablespoon at a time until right consistency is reached.

For Topping:

Top with fresh berries and serve!

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Very Berry Chocolate Cupcakes

Very Berry Chocolate Cupcakes

Author Brittanie

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 vanilla extract
• ¾ cup buttermilk
• chopped cherries and strawberries; whole raspberries blueberries, and blackberries (a sprinkle in each cupcake cup)

For Icing:

• ½ cup butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp milk
• 1 tbsp tart cherry concentrate

For Filling:

• ¼ cup butter softened
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1-2 milk

Topping:

• Fresh berries we used red raspberries

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 vanilla extract.
• On a low speed, alternate blending in dry mixture and milk.
• Fill each muffin cup up about 2/3 full, sprinkle with fresh fruit, 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 vanilla extract.
• Blend in milk and cherry concentrate one tablespoon at a time until right consistency is reached.

For Topping:

• Top with fresh berries and serve!

Notes

Since the icing contains milk, you want to make sure you refrigerate any leftovers.