Mint Chocolate Chip Cupcakes
These Mint Chocolate Chip Cupcakes are made with a moist chocolate cupcake, mint frosting and mini chocolate chips! A classic flavor combination in cupcake form!
So I am a big fan of music in general. I love jammin’ out and I love to dance, even though I might not really look that great doing it. Lately, music is one of those things I haven’t been able to listen to as much. Now I tend to listen to the sound of baby toys or baby monitors. In fact, the first time I got in the car to go to the grocery store after the boys were born, I heard music that wasn’t a baby toy and realized how much I’d missed it. I turned it up and car danced all the way to the store.
Now that the boys are a few months old, we play more than just the music that comes out of baby toys, but that’s still the majority of what we hear on a regular basis.
Well, the other day I was washing dishes and humming a tune when all of a sudden the hubs and I looked at each other with matching shocked and nearly terrified looks on our faces. We both realized at the same moment that I wasn’t humming my usual 90s jam, I was humming BABY TOY MUSIC! The horror!! Toy music has officially become so burned into my mind that I hum it. This is a problem that I imagine will not go away any time soon and I’m a little afraid. I must drown myself in these cupcakes, since you can’t have alcohol while breastfeeding. Ha!
HOW TO MAKE THESE CHOCOLATE CUPCAKES
Speaking of these cupcakes, I’ve been super excited to make them. It was a flavor combination that I wanted to make for the hubs, since he’s always been a fan of other mint chocolate desserts I’ve made.
To start off, you’ll make the cupcakes If you’ve tried my Most Vanilla Layer Cake and love it as much as I do, then you’ll love this chocolate version. Moist and soft and such a great butter-based chocolate cupcake with just a touch of oil for some added moisture. Love them!
The frosting is mint flavored using mint extract. I also added some vanilla extract and as simple as it seems, the vanilla extract is an important part of the flavor. Mint can sometimes seem a little toothpaste-y. When you add the vanilla, it sweetens up and evens out the mint a bit so that it’s more of that dessert mint flavor that we want.
To frost the cupcakes, I decided that I didn’t just want to drop a few mini chocolate chips on top, I wanted plenty of them packed around the edge so that you get plenty of mini chocolate chips in every bite. To achieve this, you want to pile the frosting onto the cupcake. I used a large round tip to add it evenly to the top. It doesn’t have to be pretty because next you’ll use an offset spatula to smooth out the sides and the top. Then, before the frosting sets and while it’s still sticky, dip the sides of the frosting into the mini chocolate chips. I like to hold a few chocolate chips in my hand and dip it that way, but you could also use a small bowl.
The final cupcake has the classic mint and chocolate chip flavor that I love so much. It just about melts in your mouth, with the exception of the lovely crunch of the mini chocolate chips. We loved them in our house and I hope you’ll love them in yours too!
side view of cupcakes on stand
MINT CHOCOLATE CHIP CUPCAKES
close up image of Mint Chocolate Chip Cupcakes
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These Mint Chocolate Chip Cupcakes are made with a moist chocolate cupcake, mint frosting and mini chocolate chips! A classic flavor combination in cupcake form!
Author: Life, Love and SugarPrep Time: 20 minutesCook Time: 18 minutesTotal Time: 38 minutesYield: About 14 Cupcakes 1xCategory: DessertMethod: OvenCuisine: American
INGREDIENTS
CHOCOLATE CUPCAKES
3/4 cup + 2 tbsp (114g) all purpose flour
6 tbsp (43g) natural unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
1 1/2 tbsp vegetable oil
3/4 tsp vanilla extract
2 large eggs
1/2 cup + 2 tbsp (150ml) milk
MINT FROSTING
1/2 cup salted butter
1/2 cup shortening
4 cups (460g) powdered sugar
2 tsp mint extract
1 tsp vanilla extract
2–3 tbsp water or milk
Green gel icing color
Mini chocolate chips
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INSTRUCTIONS
1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Fill the cupcake liners about three quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
10. Add 2 cups of powdered sugar and mix until smooth.
11. Add the vanilla and mint extracts and 1 tablespoon of water or milk and mix until smooth.
12. Add remaining powdered sugar and mix until smooth.
13. Add remaining water or milk as needed and mix until smooth.
14. Pipe the frosting onto the cupcakes. I used a large round tip to pipe frosting evenly on to the top, then smoothed the top and sides with an offset spatula.
15. Add mini chocolate chips to a small bowl (or hold some in your hand) and dip the sides of the frosting into the chips so that they stick.
Keywords: chocolate cupcake recipe, mint chocolate dessert recipe
DID YOU MAKE THIS RECIPE?
Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar
Enjoy!
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10 COMMENTS
CHARITY May 10, 2018 @ 7:34 am REPLY
Lol! I totally forgot about the singing baby toys getting in your head, but it’s so true! After they graduate from baby toys, the next is the theme songs from their favorite kids shows, or pre-school learning songs, bouncing around in your head when you are trying to get to sleep! But truly it is all so short lived, I’m so happy for you guys with your sweet boys! As for the cupcakes, my kids LOVE mint chocolate chip and we will just have to make these!! I love your recipes, every one of them turn out so well!
LINDSAY May 14, 2018 @ 10:53 pm REPLY
Thanks so much, Charity!!
LIN May 10, 2018 @ 12:52 pm REPLY
I love your ingenuity with the “flat top” icing! With the color and all of those mini chocolate chips, my first thoughts went to mint chocolate chip ice cream. I love that flavor and texture…and now it won’t melt! I am always so amazed at all of your creativity. And, I don’t even waste my time on anyone else’s cake recipes because I know you have perfected them. As for the baby music, while classical might not be your favorite, there’s a lot of evidence that it creates a comforting environment for infants and can sooth and relax them to sleep. I played (and hummed) it for both my son and my granddaughter and, when still a toddler, we found a “Music Together” class that planted the music seed that continues to grow today. As for the kid’s TV theme songs and those first pre-school songs that Charity mentioned, I still can hear them in my head after all of these years! But, maybe that’s what keeps us grandmothers young at heart!
LINDSAY May 14, 2018 @ 10:49 pm REPLY
You are so sweet – thanks Lin! So glad you’ve enjoyed the recipes!
We actually have a great little toy that plays some classical music. I love the idea of the “music together” class – how fun!
DEBBI May 10, 2018 @ 7:19 pm REPLY
Wishing you a very Happy First Mother’s Day Lindsay!
LINDSAY May 14, 2018 @ 10:44 pm REPLY
Thank you so much, Debbi!
KELLY May 17, 2018 @ 9:48 am REPLY
They look great and would love to make them ….but I don’t see how you got the frosting green?? I do not see a green tint in your list of ingredients for the frosting.
If you would divulge how much you used that would be great! Looks like a keeper recipe!
LINDSAY May 18, 2018 @ 2:13 pm REPLY
You are right – I forgot to add that to the ingredient list. I used green gel icing color. It’s tough to say how much, because I just use a toothpick and add small amounts at a time.
L July 15, 2018 @ 10:24 am REPLY
Do you have any substitutions suggestions for the milk called for in the actual cake recipe?
LINDSAY July 16, 2018 @ 2:54 pm REPLY
Are you trying to eliminate dairy? Or just all milk? A dairy free milk would be fine. Replacing all the milk with something totally different – I’m not entirely sure as I haven’t tested it, but you could try water, sour cream or a mix of both.
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HI, I’M Lindsay!
LindsayI'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
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So I am a big fan of music in general. I love jammin’ out and I love to dance, even though I might not really look that great doing it. Lately, music is one of those things I haven’t been able to listen to as much. Now I tend to listen to the sound of baby toys or baby monitors. In fact, the first time I got in the car to go to the grocery store after the boys were born, I heard music that wasn’t a baby toy and realized how much I’d missed it. I turned it up and car danced all the way to the store.
Now that the boys are a few months old, we play more than just the music that comes out of baby toys, but that’s still the majority of what we hear on a regular basis.
Well, the other day I was washing dishes and humming a tune when all of a sudden the hubs and I looked at each other with matching shocked and nearly terrified looks on our faces. We both realized at the same moment that I wasn’t humming my usual 90s jam, I was humming BABY TOY MUSIC! The horror!! Toy music has officially become so burned into my mind that I hum it. This is a problem that I imagine will not go away any time soon and I’m a little afraid. I must drown myself in these cupcakes, since you can’t have alcohol while breastfeeding. Ha!
HOW TO MAKE THESE CHOCOLATE CUPCAKES
Speaking of these cupcakes, I’ve been super excited to make them. It was a flavor combination that I wanted to make for the hubs, since he’s always been a fan of other mint chocolate desserts I’ve made.
To start off, you’ll make the cupcakes If you’ve tried my Most Vanilla Layer Cake and love it as much as I do, then you’ll love this chocolate version. Moist and soft and such a great butter-based chocolate cupcake with just a touch of oil for some added moisture. Love them!
The frosting is mint flavored using mint extract. I also added some vanilla extract and as simple as it seems, the vanilla extract is an important part of the flavor. Mint can sometimes seem a little toothpaste-y. When you add the vanilla, it sweetens up and evens out the mint a bit so that it’s more of that dessert mint flavor that we want.
To frost the cupcakes, I decided that I didn’t just want to drop a few mini chocolate chips on top, I wanted plenty of them packed around the edge so that you get plenty of mini chocolate chips in every bite. To achieve this, you want to pile the frosting onto the cupcake. I used a large round tip to add it evenly to the top. It doesn’t have to be pretty because next you’ll use an offset spatula to smooth out the sides and the top. Then, before the frosting sets and while it’s still sticky, dip the sides of the frosting into the mini chocolate chips. I like to hold a few chocolate chips in my hand and dip it that way, but you could also use a small bowl.
The final cupcake has the classic mint and chocolate chip flavor that I love so much. It just about melts in your mouth, with the exception of the lovely crunch of the mini chocolate chips. We loved them in our house and I hope you’ll love them in yours too!
side view of cupcakes on stand
MINT CHOCOLATE CHIP CUPCAKES
close up image of Mint Chocolate Chip Cupcakes
These Mint Chocolate Chip Cupcakes are made with a moist chocolate cupcake, mint frosting and mini chocolate chips! A classic flavor combination in cupcake form!
Author: Life, Love and SugarPrep Time: 20 minutesCook Time: 18 minutesTotal Time: 38 minutesYield: About 14 Cupcakes 1xCategory: DessertMethod: OvenCuisine: American
INGREDIENTS
CHOCOLATE CUPCAKES
3/4 cup + 2 tbsp (114g) all purpose flour
6 tbsp (43g) natural unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
1 1/2 tbsp vegetable oil
3/4 tsp vanilla extract
2 large eggs
1/2 cup + 2 tbsp (150ml) milk
MINT FROSTING
1/2 cup salted butter
1/2 cup shortening
4 cups (460g) powdered sugar
2 tsp mint extract
1 tsp vanilla extract
2–3 tbsp water or milk
Green gel icing color
Mini chocolate chips
SHOP THIS RECIPE
POWERED BY
See how it works
Zip Code
INSTRUCTIONS
1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Fill the cupcake liners about three quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
10. Add 2 cups of powdered sugar and mix until smooth.
11. Add the vanilla and mint extracts and 1 tablespoon of water or milk and mix until smooth.
12. Add remaining powdered sugar and mix until smooth.
13. Add remaining water or milk as needed and mix until smooth.
14. Pipe the frosting onto the cupcakes. I used a large round tip to pipe frosting evenly on to the top, then smoothed the top and sides with an offset spatula.
15. Add mini chocolate chips to a small bowl (or hold some in your hand) and dip the sides of the frosting into the chips so that they stick.
Keywords: chocolate cupcake recipe, mint chocolate dessert recipe
DID YOU MAKE THIS RECIPE?
Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar
Enjoy!
Recipes, Holidays, Sweets and Treats, St. Patrick's Day, Christmas, Cakes and Cupcakes10 COMMENTS »
SUBSCRIBE via EMAIL
Never miss a post - subscribe to receive emails!
SIGN ME UP »
YOU MAY ALSO LIKE:
Black Forest Ice Cream Cake slice
BLACK FOREST ICE CREAM CAKE
slice of red white and blue ice cream cake
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Pumpkin Spice Pumpkin Pastries on plate
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10 COMMENTS
CHARITY May 10, 2018 @ 7:34 am REPLY
Lol! I totally forgot about the singing baby toys getting in your head, but it’s so true! After they graduate from baby toys, the next is the theme songs from their favorite kids shows, or pre-school learning songs, bouncing around in your head when you are trying to get to sleep! But truly it is all so short lived, I’m so happy for you guys with your sweet boys! As for the cupcakes, my kids LOVE mint chocolate chip and we will just have to make these!! I love your recipes, every one of them turn out so well!
LINDSAY May 14, 2018 @ 10:53 pm REPLY
Thanks so much, Charity!!
LIN May 10, 2018 @ 12:52 pm REPLY
I love your ingenuity with the “flat top” icing! With the color and all of those mini chocolate chips, my first thoughts went to mint chocolate chip ice cream. I love that flavor and texture…and now it won’t melt! I am always so amazed at all of your creativity. And, I don’t even waste my time on anyone else’s cake recipes because I know you have perfected them. As for the baby music, while classical might not be your favorite, there’s a lot of evidence that it creates a comforting environment for infants and can sooth and relax them to sleep. I played (and hummed) it for both my son and my granddaughter and, when still a toddler, we found a “Music Together” class that planted the music seed that continues to grow today. As for the kid’s TV theme songs and those first pre-school songs that Charity mentioned, I still can hear them in my head after all of these years! But, maybe that’s what keeps us grandmothers young at heart!
LINDSAY May 14, 2018 @ 10:49 pm REPLY
You are so sweet – thanks Lin! So glad you’ve enjoyed the recipes!
We actually have a great little toy that plays some classical music. I love the idea of the “music together” class – how fun!
DEBBI May 10, 2018 @ 7:19 pm REPLY
Wishing you a very Happy First Mother’s Day Lindsay!
LINDSAY May 14, 2018 @ 10:44 pm REPLY
Thank you so much, Debbi!
KELLY May 17, 2018 @ 9:48 am REPLY
They look great and would love to make them ….but I don’t see how you got the frosting green?? I do not see a green tint in your list of ingredients for the frosting.
If you would divulge how much you used that would be great! Looks like a keeper recipe!
LINDSAY May 18, 2018 @ 2:13 pm REPLY
You are right – I forgot to add that to the ingredient list. I used green gel icing color. It’s tough to say how much, because I just use a toothpick and add small amounts at a time.
L July 15, 2018 @ 10:24 am REPLY
Do you have any substitutions suggestions for the milk called for in the actual cake recipe?
LINDSAY July 16, 2018 @ 2:54 pm REPLY
Are you trying to eliminate dairy? Or just all milk? A dairy free milk would be fine. Replacing all the milk with something totally different – I’m not entirely sure as I haven’t tested it, but you could try water, sour cream or a mix of both.
LEAVE A REPLY
Your email address will not be published. Required fields are marked *
Rate this recipe ☆ ☆ ☆ ☆ ☆
Comment
Name *
Email *
Website
Notify me via e-mail if anyone answers my comment.
By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. This information will not be used for any purpose other than enabling you to post a comment. *
slice of Blueberry Crumb Cheesecake PiePREVIOUS POST:
BLUEBERRY CRUMB CHEESECAKE PIE
full image of Drunken Chocolate Truffle CakeNEXT POST:
DRUNKEN CHOCOLATE TRUFFLE CAKE
search...
HI, I’M Lindsay!
LindsayI'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
MORE ABOUT ME »
SUBSCRIBE via EMAIL
Never miss a post - subscribe to receive emails!
SIGN ME UP »
sidebar-cookbook-photo
FEATURED & FAVORITES
Best Moist Chocolate Cake imageimage of Moist Vanilla LayerBEST Soft & Chewy Sugar Cookie Recipe | Easy No Chill Cookie Recipesouthern pecan pralines recipe with bite takenFull image of Homemade Fresh Strawberry Cake
SCRIPTURE I’M LOVING
“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12
MOST POPULAR POSTS
BEST Soft & Chewy Sugar Cookie Recipe | Easy No Chill Cookie RecipeBest Homemade Pancakes Recipe | Old Fashioned Fluffy PancakesMoist and Chewy Banana Oatmeal Cookies stackedimage of Easy Moist Vanilla Cupcakes close upCupcake with homemade whipped creamThe BEST Oreo Cheesecake Recipe | Make A Perfect Oreo Cheesecake
CATEGORIES