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Mint chocolate chip cupcakes recipe

Mint chocolate chip cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

These cupcakes are so quick and easy to make but so effective! They have an amazingly tasty peppermint buttercream laced with dark chocolate chips... so good it's like ice cream on top of your cake. But this cake is much richer and it's the buttercream that really helps it stand out. The recipe itself makes 12 to 14 standard sized cupcakes but mini cupcakes can also be achieved with this recipe.

Berkshire, England, UK

1 person made this

IngredientsMakes: 12 cupcakes

  • For the cake
  • 180g baking spread or unsalted butter (room temperature)
  • 180g light brown caster sugar
  • 3 large eggs
  • 120g self-raising flour
  • 1 teaspoon baking powder
  • 6 tablespoons boiling water
  • 100g cocoa powder
  • For the buttercream
  • 300g icing sugar
  • 250g cubed unsalted butter (room temperature)
  • 110g cocoa powder
  • 4 to 5 tablespoons double cream (or more if you like it really rich)
  • 3 tablespoons whole milk
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • a few drops green gel food colouring
  • 1 standard sized bag of dark cholocate chips (about 120g)

MethodPrep:30min ›Cook:12min ›Ready in:42min

  1. Preheat the oven to 180 C / 160 C Fan / Gas 4. Line a muffin tray with cupcake cases.
  2. In a bowl cream the sugar and butter together. Add the eggs one at a time. Add the flour, baking powder, boiling water and cocoa powder and mix till smooth.
  3. Use an ice cream scoop or a tablespoon to place the mixture into the cupcake cases, filling them to about halfway up.
  4. Bake in the centre of the oven for 12 to 14 minutes or until the cake tester is clean.
  5. Leave to cool in the tray for 5 minutes before transferring to a wire rack to cool for 45 minutes to 1 hour.
  6. While the cakes cool sieve the icing sugar into a bowl with all of the buttercream ingredients except the chocolate chips. Mix until smooth before adding the chocolate chips.
  7. Mix briefly before spooning onto the cupcakes.
  8. Decorate with milk chocolate buttons or leave plain


Because of the chocolate chips in the buttercream it is super difficult to pipe the buttercream so I find spooning it on is a far better method

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Recipe Summary

  • 1 cup boiling water
  • ½ cup unsweetened cocoa powder
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, at room temperature
  • 1 cup white sugar
  • 2 tablespoons white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons crushed peppermint candies
  • ½ cup shortening
  • ½ cup butter, at room temperature
  • 1 ¼ teaspoons peppermint extract
  • 3 cups confectioners' sugar, divided
  • 3 tablespoons milk, divided
  • 3 drops green food coloring paste, or as needed

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.

Combine boiling water and cocoa powder in a small bowl whisk until smooth. Allow to cool, about 10 minutes.

Sift flour, baking soda, baking powder, and salt together in a bowl.

Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.

Scoop batter into the muffin tin.

Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.

Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.

Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

Mint Chocolate Chip Cupcakes

Mint chocolate chip ice cream is my kid’s favorite flavor. If we go out for ice cream, at least one of them will order mint chocolate chip ice cream. I had some extra Swiss Meringue buttercream leftover from a cake I made and decided to make a cupcake inspired by their favorite ice cream flavor.

These lasted all of about four minutes in my house. They are so good. I love when I get good ideas like this one.

Swiss meringue buttercream is my favorite frosting. It is super smooth, glossy, and tastes amazing. You can flavor it and color it to just about anything you could ever imagine. Lemon, strawberry, chocolate, caramel, coffee, you name it.

I like mint, but sometimes if you go too far whatever you make can taste like toothpaste. Go slowly with the peppermint extract. You can always add, you can’t take away. Go slowly, give it a taste after you mix it up and add more if you need it.

You can add mini chips, but I really like how chocolate shavings work in this frosting. You rarely get chips in mint chocolate chip ice cream, so I wanted to use shavings. I put a bittersweet chocolate bar in the freezer for about 10 minutes, then used a cheese grater to get the shavings the size that I wanted.

I usually make my cakes from scratch, but I’m not going to not use a mix every now and again. Especially since I was making these mint chocolate chip cupcakes for my kids and let’s be honest, all they really care about is the cupcake being the delivery vehicle for the frosting.

I do like to doctor my cake mix whenever I use one. Adding extra eggs, some sour cream, and vanilla punch up the flavor and make the cake super moist. (I do this with whatever flavor I use.)

Swiss meringue keeps really well. If I make a full recipe and have some leftover, I keep it in an airtight container. To refresh it, let it come to room temperature and put it back in the mixer and rewhip it. If I already have really soft buttercream, I just color and flavor it by hand using a whisk.

These Chocolate Cupcakes With Mint Chip Frosting Will Be A Hit For St. Patrick’s Day

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St. Patrick’s Day is around the corner, so it’s time to get started on all your green and festive recipes. These chocolate cupcakes with mint chip frosting from Sally’s Baking Addiction are sure to be a big hit at your celebration this year.

No one can resist a good chocolate cupcake, and the green mint chip frosting is both pretty and tasty. In fact, the frosting is reminiscent of mint chip ice cream, which is a lot of people’s favorite flavor. Mint and chocolate is a classic combination that will never go out of style.

The cupcake recipe is completely from scratch and originates from Joy of Cooking, but don’t let that intimidate you. It comes together with just a few simple ingredients, including cocoa powder, flour and butter.

Even if you’re an amateur baker, you’ll effortlessly make these cupcakes. Be careful not to over-bake them, which will result in a too-dry cupcake. You can test if they’re done by sticking a toothpick in the center, which should come out clean or nearly clean.

The rich buttercream frosting is super-easy to make as well. Make sure your butter is nice and softened for that perfect consistency. The blogger recommends using a hand mixer to achieve the right amount of fluffiness for cupcakes that are ready to be frosted as soon as they’ve cooled.

Adjust the amounts of powdered sugar and heavy cream according to your preferences. You can also adjust the amount of peppermint extract or green food coloring to achieve the flavor and color you want.

Looking for more awesome green recipes for St. Pat’s? Check out shamrock punch and some other magically delicious recipes that are great for kids this holiday. For the over 21-crowd, these six green cocktail recipes will make you forget all about green beer.

The upcoming holiday will be extra-tasty this year with these cupcakes on the table, don’t you think?


Step 1

I used Andes chocolate’s for the mint flavoring. If you want a clean looking buttercream frosting, skip the crushed Andes and just use 1 ½ teaspoons of crème de menthe.

I did not flavor the chocolate cupcake as the frosting adds all the mint flavoring I prefer.

The cupcakes can be made 1 day ahead of time and kept tightly wrapped at room temperature and frosted the day of. Once frosted, keep cupcakes refrigerated

Heat oven to 350°F. Line cupcake pan with paper liners.

In a bowl mix sour cream and baking soda together set aside. Sift flour and cocoa powder set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.

Turn off mixer and use a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture alternating in thirds. Fold in each rotation beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350°F for about 20 to 25 minutes.

Mint Chocolate Chip Buttercream Frosting:

Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla and cream and beat until combined. Turn of mixer and fold crushed Andy’s in with a sturdy spatula or wooden spoon.

Mint Chocolate Chip Cupcakes


A fantastic recipe for a moist fudgy cupcake with a creamy mint filling, and bits of crunchy cacao nibs throughout.


Mint Cream Filling:

  • 3/4 c Cashews
  • 1/4 c Mint leaves, tightly packed
  • 3 tbls Filtered Water
  • 2 tbls Agave Nectar
  • Pinch Vanilla Powder
  • Pinch Celtic Sea Salt
  • 2 tbls Coconut Oil, melted

Chocolate Chip Cupcakes:

  • 1/3 c Walnuts
  • 1/3 c Dates
  • 1 1/2 tbls Cacao Powder
  • 1 1/2 tbls Cacao Nibs (this will provide the chocolate chip crunch)
  • Pinch Vanilla Powder
  • 1/2 tbls Filtered Water


Mint Cream Filling:

1. In a Magic Bullet using the flat blade, add the all the ingredients and blend until completely smooth and no mint pieces are visible.

2. Place in fridge to set while you make the Chocolate Chip Cupcakes.

Chocolate Chip Cupcakes:

1. In a food processor, all the ingredients except the filtered water.

2. Once all the ingredients is mixed thoroughly add the filtered water and continue processing till a very moist dough forms.

3. Lightly dab the inside of the tartlet forms with a paper towel with coconut oil.

4. Divide the dough equally between the 4 tartlet forms and press your thumb down in the middle to create bowl like shape and continue shaping the dough to the sides.

To assemble:

1. spoon in the Mint Cream Filling into the Chocolate Chip Cupcakes and garnish with cacao nibs and a four leaf clover.

2. Enjoy immediately with a small spoon or place in the fridge until you are ready to serve.


This is a very rich and filling cupcake so even though it only makes 4, it will serve 4 very happy people.

Chocolate Mint Chocolate Chip Cupcakes

Moist and rich chocolate cupcake with a cool mint chocolate chip buttercream.

These cupcakes are super quick and easy to make, just add everything to one bowl, mix and in 10 minutes, you have cupcakes baking in the oven. Clean up is a breeze and they taste amazing, just like mint chocolate chip ice cream:)

After making this recipe from Martha Stewart’s new “Cakes” recipe book, I’m absolutely in love with the concept of one-bowl baking. Especially since I have a busy household and 2 small boys to look after. Hey, if you can make a small part of life easier, why not?

So give this recipe a try and let me know what you think.

Chocolate Mint Chocolate Chip Cupcakes

1/2 cup cocoa powder (I used Dutch-processed)

2 large eggs, room temperature

1) Preheat oven to 350°F and line 2 muffin pans with 15 cupcake liners.

2) In a large bowl, whisk all the dry ingredients together until evenly mixed.

3) Add all wet ingredients and whisk together. Then using a rubber spatula, scrap down the sides and bottom of the bowl to make sure no dry flour remains and whisk again, vigorously for another minute or two until smooth.

4) Fill each liner 2/3’s full and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.

1 cup unsalted butter, room temperature

1-2 tsp mint or peppermint extract, depending on your taste (I used 2 tsp)

1/2 mini chocolate chips plus extra to sprinkle

green food coloring (optional)

1) Using a handheld mixer or stand mixer with a paddle attachment, beat butter until light and fluffy.

2) Add 2 tbsp of cream, extract, and 1 cup of icing sugar. Beat well and add remaining cups of icing sugar, one at a time. Beat well after each addition. Add another tbsp of cream if needed to get desired consistency.

3) Add the green food coloring, a few drops at a time until you get your desired color (I used 10 drops)

4) Stir in chocolate chips, frost on top of completely cooled cupcakes.

If you want to pipe your frosting, make sure you use a large enough tip like a Wilton 8B or 1A

Refrigerate in an airtight container for up to 4 days.

**You can store the rest of the buttermilk in the freezer in small plastic containers and when ready to use for another recipe, simply thaw and stir. Alternatively, you can make your own buttermilk by adding 1 tbsp of white vinegar to a liquid measuring cup, then add enough milk (1% or higher) to make one cup. Let stand for 5 minutes.

Chocolate Mint Chip Cupcakes

Nothing says it’s the holidays like chocolate and mint. It’s one of my husband’s favorites especially when it’s in ice cream form. Last month, we were heading to a birthday party and I happened to find out that the birthday boy also had a big crush on this flavor combo so I whipped up these Mint Chocolate Cupcakes to take along to celebrate.

I wanted to dress them up in a fun way for the guest of honor, so I sliced the cupcakes in half, spread a layer of mint frosting in the middle, piped rosettes on top and finished them off with a sprinkle of crushed Oreo crumbs. Plus who can say no to double the frosting?

The cupcake batter is the same base I used for my Peppermint Eggnog Cupcakes with mint chocolate chips baked inside. They bake up soft and fluffy with a hint of peppermint extract and compliment the rich chocolate flavor nicely.

A generous swirl of creamy mint frosting resembling the beloved ice cream flavor gets piped on and some crushed Oreo cookie crumbs ties everything together.

They are fun and easy to whip up and make a cute and festive treat for the holidays.

Mint Chocolate Chip Cupcakes

Simply perfect chocolate cupcakes topped with mint chocolate chip frosting!

My four year-old suddenly loves to bake with me and I couldn’t be more thrilled. He might only be in it to lick the beaters and bowls, but I am so overjoyed to have him by my side in the kitchen that I just don’t care.

A few weeks ago we had a spare afternoon and I asked him what we should make. “Cupcakes!” was his very enthusiastic response. So, cupcakes it was. And since his favorite treat ever is mint chocolate chip ice cream, I thought we’d combine the two. And they turned out so awesome that I just had to recreate them to share with all of you.

And the fact that we’re celebrating St. Patrick’s Day this week? Well that’s just a bonus.

The chocolate cupcakes are scaled down from my favorite sour cream chocolate cake recipe, and the frosting is just my go-to whipped vanilla buttercream with mint extract used in place of the vanilla, a little green food coloring added, and plenty of chopped semi-sweet chocolate mixed in. It looks just like mint chocolate chip ice cream!

The flavor is spot-on too— chocolate and mint are so good together!— and these cupcakes are a treat both adults and kids alike are sure to love.


I love all things mint chocolate. especially when there are also chocolate chips involved. And extra chocolate! Sometimes I like my mint chocolate chip flavored desserts to be green (ice cream!), but sometimes it's just not necessary. Especially when we're working with chocolate as the prominent flavor. These aren't just mint chocolate chip cupcakes they're CHOCOLATE mint chocolate chip cupcakes.

In case you're wondering why I was nervous about this recipe, I initially thought the cupcakes were going to be too buttery and didn't have enough dry ingredients in them, but that just made them extra fudgy and indulgent!

Start by creaming the butter and sugar together until it's light and fluffy. You can either use a stand mixer or a large mixing bowl with a hand mixer or whisk/spatula. Add the eggs in one at a time while continuing to mix. Then add the vanilla extract and peppermint extract. I used ¾ teaspoon of peppermint extract and felt that it was the perfect amount. However, I like a subtle mint flavor and nothing overpowering, so feel free to use a bit more if you want to pack more of a punch.

In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the liquid mixture a little at a time, alternating with the milk. Then stir in the chocolate chips. Don't you just want to eat that batter with a spoon??

Pour the batter into your cupcake pan fitted with papers. Fill them a little more than ¾ of the way. Bake cupcakes at 350 degrees for about 18-20 minutes.

In the bowl of a mixer or in a large bowl with a hand mixer, mix butter on medium speed until it&rsquos nice and fluffy. Add confectioners&rsquo sugar one cup at a time and beat until well-combined. Mix in salt. Add the Baileys and beat until combined. If frosting is too thin, add more confectioners' sugar a couple tablespoons at a time.

Now, frost your cupcakes! You can frost them any way you choose, but I've been loving just squeezing on a mound of frosting with my Wilton 1A tip. You may have some frosting left over depending on how you frost the cupcakes, but you can store it in an airtight container in the fridge and use it for something else later. Liiike eating with a spoon for a midnight snack.

I topped the frosting with mini chocolate chips. You can certainly use regular size chips or use sprinkles or something else instead. Even a little sprig of mint would be cute!

And please do not wait for St. Patrick's Day to enjoy Baileys buttercream frosting. I mean, there are definitely times when it may not be appropriate. Say, at a child's birthday party. But other times it is totally necessary and appropriate say, every other day of the week. And chocolate mint chocolate chip cupcakes? They are absolutely perfect at any time.

I've been on a major cupcake making streak lately and it's reminding me of the early days of having this blog when I was absolutely obsessed. Of course, back in 2008, cupcakes were the major food trend. Though their trendy popularity has faded quite a bit, they'll always be a classic dessert go-to and you'd be wise to have a fabulous recipe or two up your sleeve. This chocolate mint chocolate chip cupcake recipe is one of them (and simply omit the mint extract and you have a simple chocolate cupcake recipe!).

What's your favorite flavor cupcake?

I have a ridiculous amount of cupcake recipes on my blog, but here are a couple favorites: