Mint Chocolate Chip Cupcakes Recipe

This Mint Chocolate Chip Cupcakes recipe is a great way to celebrate any occasion, but especially St. Patrick's Day.  These are extra fun since the mint chocolate chip frosting looks like a scoop of ice cream on top.

Mint Chocolate Chip Cupcakes: Making

This Mint Chocolate Chip Cupcakes recipe is easy to make. Here is a quick visual walkthrough. Full recipe below.

Bake the chocolate cupcakes and allow to cool before frosting.

Mix the easy Mint Chocolate Chip frosting ingredients together, then freeze for a few minutes to firm up, finally scoop the frosting onto the cupcakes.  No fussy decorations, but cute results!

You may also like:

• Peppermint Brownie Cookies
• Homemade Peppermint Patties
• Peppermint Mocha Truffle Cookie Cups

Mint Chocolate Chip Cupcakes

The Mint Chocolate Chip Cupcakes recipe features a chocolate cupcake topped with a rich Mint Chocolate Chip frosting which is scooped onto the cupcakes much like ice cream.

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Course: Dessert

Cuisine: American

Prep Time: 18 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 30 minutes minutes

Servings: 18

Calories: 425kcal

Author: Robin Gagnon

Ingredients

Chocolate Cupcake Batter

• 1 cup light brown sugar packed
• 6 tablespoons butter softened
• 2 large eggs
• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup low-fat buttermilk
• 1 teaspoon vanilla extract

Mint Chocolate Chip Frosting

• 1 cup Butter softened
• 6 cups Powdered Sugar
• ½ teaspoon Mint Extract
• 2 tablespoon Milk
• 1 cup Chocolate Chips
• Green Food Coloring

US Customary - Metric

Instructions

Chocolate Cupcakes

• Preheat oven to 350 degrees.
• Beat brown sugar and butter together in a large bowl at medium speed until well blended. Add eggs, buttermilk and vanilla. Mix again, until smooth.
• In a separate, bowl whisk together flour, cocoa, baking powder, baking soda, and salt . Then add flour mixture to wet mixture Beat until smooth.
• Line muffin/cupcake tin with paper liners, and spoon in batter ¾ full.
• Bake for approximately 12 minutes (when pick pulls clean from center).
• Cool completely before frosting.

Mint Chocolate Chip Frosting

• Cream butter in a large bowl.
• Add mint and 10 drops of food coloring.
• Add powdered sugar 1 cup at a time and beat until incorporated.
• Add milk a little at a time until icing becomes creamy.
• Transfer about ½ cup icing to another bowl and set aside.
• Fold in chocolate chips until well distributed.
• Place icing in freezer for 10 minutes.
• Using icing with no chips, ice a ring around the edge of the cupcake.
• Using an ice cream scoop, scoop up a scoop of firm icing. Press down in middle of scoop to create an indentation and place on the ringed cupcake.
• Repeat for remaining cupcakes.

Nutrition

Serving: 1cupcake | Calories: 425kcal | Carbohydrates: 67g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 244mg | Potassium: 106mg | Fiber: 1g | Sugar: 57g | Vitamin A: 485IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 1.1mg