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. 

And they’re so decadently irresistible.

You won’t be able to control yourself.

Andes Mint Boozy Cupcakes

No matter what time of the year it is, mint and chocolate are the perfect pairing to any party.

Then add in the boozy part and BAM it’s a party with no end in sight.

Heck, serve these up at a baby shower (aside from the expecting mom) and play games… that’d be wild to see.

And they’re so simple to make, having to make a huge batch for a big party, or making a teeny-tiny batch for a party of just a few, is no sweat, either way.

You just start with your favorite cupcake recipe, a bottle of Creme de Cocoa, Creme de Minthe, frosting, a little mint extract and green dye–with some mini-chocolate chips to top ’em off!

After I have the cupcakes made and fully cooled, I like to start by combining my Creme de Menthe and Creme de Cocoa.

My mom used to mix these with ice cream–that’s what inspired me to make these Andes Mint Boozy Cupcakes…might be a new recipe coming soon…hmmm…

Just an equal amount of both makes this fabulous combination.

I remember smelling it when I was a kid and being so very excited to be a grownup to try my mom’s green boozy shake. LOL!

To make the cupcakes all Andes Mint Boozy Cupcakes…I just popped the top with a decorating tip.

The trick to this is to push it in, then give a little twist before removing.

And I always keep the little cap–don’t want any of that cupcake to go to waste.

I filled each cupcake with a couple of teaspoons of my Creme de Menthe and Creme de Cocoa mixture.

Just drizzled it in the hole, let it soak in and added another for good measure.

When I deemed them “full” I put that special cupcake lid back on.

And, as you can tell, I was a little messy with this part, but it doesn’t really matter because that chocolate/mint mixture is going to seep all the way through the cupcake, so a little on the top hurts no one.

For extra mintiness, I thought it would be a great idea to add juuuuust a teaspoon of mint extract to my frosting.

I just used my favorite canned frosting, because I had some I didn’t want to go to waste…

Then, the green food coloring…

Now, if you wanted to be really creative, you could do half chocolate and half green frosting.

But, to be honest, I wasn’t feeling that creative and just now thought of it. LOL!

I did put some of the un-colored frosting into my decorating bag before I put the green frosting in, that way my cupcakes would have this fun frosty look.

It’s my favorite way to frost cupcakes with two tones.

Then it’s drop a few chocolate chips on top and your Andes Mint Boozy Cupcakes are ready to paaaaarty! LOL!

I mean, they also like long walks on the beach, but partying is their “thing.”

So, you’re ready to make your own Andes Mint Boozy Cupcakes but you got no Creme de Menthe or Creme de Cocoa?!

Oh no!

Just kidding, don’t sweat it, okay?

Just pin this to your favorite boozy cupcakes board on Pinterest, so you can find it later.

And when you get back from the liquor store, you’re in business!

Oh, and if you make these and love them as much as I do, be sure to drop a 5-star rating on the recipe, so we know you want more awesomeness like this!

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Andes Mint Boozy Cupcakes

Seriously, these Andes Mint Boozy Cupcakes Are All About the Summer Party. They’re so bright and fun!

Course Death By Dessert

Prep Time 10 minutes minutes

Additional Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 83kcal

Author Totally The Bomb

Ingredients

• 12 vanilla cupcakes made from your favorite recipe
• ¼ cup Creme de Menthe
• ¼ cup Creme de Cocoa
• 1 can of your favorite vanilla frosting
• 1 tspn mint extract
• 5-10 drops green food coloring
• ¼ cup mini-chocolate chips
• Largest Star Piping Tip
• Piping Bag

Instructions

• Place the Creme de Menthe and Creme de Cocoa into a small mixing bowl. Stir until completely combined.
• Using a large decorating tip, make a hole in the top of each cupcake, saving the remnants from each hole for use filling the hole in a moment.
• Place 1-2 teaspoons of the Creme mixture in each cupcake hole.
• Replace the top of each cupcake hole.
• Add mint extract to the frosting and stir until completely combined.
• Go ahead and sloppily add some of the uncolored frosting to your decorator’s bag.
• Mix 5-10 drops of green food coloring with the frosting and stir until the frosting is completely consistently minty green throughout.
• Then fill the decorating bag with the green frosting.
• Frost the cupcakes in a circular fashion, swirling from the inside to the outside then back toward the inside.
• Enjoy!

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!