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Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes

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. 
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 22 -24 cupcakes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

*Note: Increase peppermint extract to ¾-1 teaspoon for stronger peppermint flavor

Cupcake recipe adapted from my Chocolate Fudge Cake recipe

Mint Chocolate Chip Frosting inspired by and adapted from My Baking Addiction