Mint chocolate chip is a popular dessert flavor combination! These show stopping Mint Chocolate Chip Cupcakes are easy to make and have maximum mint chocolate flavor.

Name: Mint Chocolate Chip Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 22
Ingredients: Mint Chocolate Chip Cupcakes:; 1 (15.25-ounce) box devil’s food cake mix; 1 (5.85-ounce) package instant chocolate pudding mix; 1 cup sour cream or plain Greek yogurt; 4 eggs,, lightly beaten; ¾ cup vegetable or canola oil; ½ cup milk; 1 ½ teaspoons pure vanilla extract; 1 1/2 cups mint chocolate chips or chopped mint chocolate bars; --; Mint Chocolate Frosting:; 1 cup unsalted butter, room temperature; 1/2 teaspoon pure peppermint extract*; 2 teaspoons pure vanilla extract; 4 cups powdered sugar,, sifted; 4-5 tablespoons milk; green food dye gel, if desired; 1 cup mini chocolate chips; 2 tablespoons unsweetened cocoa powder

Chocolate and mint collide in this rich indulgent dessert recipe for Mint Chocolate Chip Cupcakes!

Chocolate and mint are a classic flavor combination, and you are definitely going to want to sink your teeth into these velvety chocolate cupcakes that are not only tender and rich in chocolate flavor but studded with chocolate chips and scented with refreshing mint flavor.

Since Mint Chocolate Chip is such a favorite flavor combination, these Mint Chocolate Chip Cupcakes are great for any occasion all year round.

However, we actually made these cupcakes several times last fall since they are rich and chocolaty and a big hit among friends! Even though these cupcakes look fancy, they are actually pretty easy to make, with the base of the recipe being our go to “doctored” cake mix recipe.

We also found that the mint chocolate chip swirled frosting is perfect for football parties, and with the addition of a simple paper football cupcake topper (as seen from a tailgate I shared last fall) makes these the perfect cupcakes for the upcoming big game!

If you like these Mint Chocolate Chip Cupcakes, then you’ll love these other cupcake recipes:

Lemon Blueberry Cupcakes

Bookworm Cupcakes

Homemade Funfetti Cupcakes

Mint Chocolate Chip Cupcakes

Yield: 22 -24 cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Mint chocolate chip is a popular dessert flavor combination! These show stopping Mint Chocolate Chip Cupcakes are easy to make and have maximum mint chocolate flavor.

Ingredients

Mint Chocolate Chip Cupcakes:
1 (15.25-ounce) box devil’s food cake mix
1 (5.85-ounce) package instant chocolate pudding mix
1 cup sour cream or plain Greek yogurt
4 eggs,, lightly beaten
¾ cup vegetable or canola oil
½ cup milk
1 ½ teaspoons pure vanilla extract
1 1/2 cups mint chocolate chips or chopped mint chocolate bars
--
Mint Chocolate Frosting:
1 cup unsalted butter, room temperature
1/2 teaspoon pure peppermint extract*
2 teaspoons pure vanilla extract
4 cups powdered sugar,, sifted
4-5 tablespoons milk
green food dye gel, if desired
1 cup mini chocolate chips
2 tablespoons unsweetened cocoa powder

Instructions

For cupcakes: Preheat oven to 350 degrees Line two muffin tins with approximately 24 paper cupcake liners or spray pan with non-stick cooking spray. Set aside.

In a large bowl, stir together cake mix and pudding mix. Stir in yogurt, eggs, oil, milk and vanilla, stirring just until combined and there are no lumps. Stir in mint chocolate chips. Using an ice cream scoop or large cookie scoop, divide batter evenly among cupcake liners.

Bake cupcakes in preheated oven for 18-23 minutes or until the tops of the cupcakes spring back when lightly touched. Allow cupcakes to cool inside the muffin tins for about 10 minutes, before transferring cupcakes to a wire rack to cool completely. Once cupcakes are completely cool, prepare frosting.

For frosting: In a large bowl, using an electric mixer, cream together butter, vanilla and peppermint extract, beating until smooth. Slowly add powdered sugar, one cup at a time, alternating with 3-4 tablespoons milk; repeating until all the sugar is used. Continue mixing until frosting is creamy and smooth and desired consistency is reached. Add additional milk or powdered sugar if needed to reach a thicker frosting.

Divide frosting in half placing half the frosting in a separate bowl. To one bowl of frosting, stir in a small amount of green food gel, if desired, and set aside.

Meanwhile, place 1/3 cup chocolate chips and 2 tablespoons milk in a microwave safe bowl. Microwave on high for 30 seconds; remove and stir. Place chocolate mixture back in microwave and microwave for an additional 30 seconds. Remove and stir. Repeat this process until all chocolate is melted and smooth. Set aside to cool slightly.

To the remaining bowl of buttercream frosting, beat in the melted chocolate and cocoa powder, beating until smooth and creamy. Add additional milk if needed to help mix the frosting.

To decorate cupcakes, fill one piping bag (no piping tip in the bottom) about half full of green frosting. Fill a separate piping bag (no piping tip in the bottom) about half full of chocolate frosting. Twist the tops of the bags and cut about a half inch off the ends of each filled piping bag. Take a third piping bag and cut the end off and fill with a large piping tip. Place the two frosting filled piping bags side by side in the third piping bag with the tip. Twist off the top of the piping bag. Squeezing the piping bag at the top, pipe frosting onto cupcakes in a circular motion. Top the frosted cupcakes with the remaining mini chocolate chips.