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Totally The Bomb

Mint Chocolate Chip Cupcakes

4 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes
Servings: 18
Course: Death By Dessert
Calories: 356
Ingredients Method

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

Method
 

For Cupcakes:
  1. Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
  2. In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream sugar, oil, and egg. 
  4. Next, add peppermint extract.
  5. On a low speed, alternate blending in dry mixture and milk. Sprinkle in a handful of mini chocolate chips.
  6. 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:
  1. In a medium bowl, cream butter until it is soft and fluffy. 
  2. Gradually blend in confectioners' sugar, then peppermint extract.
  3. Blend in milk one tablespoon at a time until right consistency is reached. 
  4. Hand mix in green food dye until desired tint of “Minty Green” is made. 
For Topping:
  1. Sprinkle cupcakes with mini chocolate chips.