Description
Delight in these Mint Chocolate Chip Cupcakes featuring a moist cocoa base infused with refreshing mint and topped with a luscious mint-flavored buttercream loaded with dark chocolate chips. Perfect for any occasion, these cupcakes combine rich chocolate and cool mint for a classic yet irresistible dessert.
Ingredients
Cupcakes
- 1 cup (120 grams) all-purpose flour
- 1 cup (198 grams) granulated sugar
- 1/2 cup (42 grams) natural unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup (171 grams) buttermilk, room temperature
- 1/3 cup (66 grams) vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon mint extract
Frosting
- 1 cup (226 grams) unsalted butter, cool room temperature
- 4 cups (454 grams) confectioners’ sugar
- 1/4 cup (57 grams) heavy cream
- 1/4 teaspoon salt
- 1 teaspoon mint extract
- 1–2 drops green gel food coloring
- 4 ounces (113 grams) dark chocolate, finely chopped
Instructions
- Preheat and prepare cupcake tin: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners to ensure easy removal and even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the egg, buttermilk, vegetable oil, vanilla extract, and mint extract together until the mixture is smooth and homogenous.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth with no lumps, though it will be somewhat thin in consistency.
- Bake the cupcakes: Pour the batter evenly into the prepared cupcake liners, filling each slightly over halfway. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cupcakes spring back lightly when pressed. Let them cool in the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: Using an electric mixer, beat the butter on medium-high speed for 2 to 3 minutes until pale and fluffy. Add the confectioners’ sugar one cup at a time, alternating with about one tablespoon of heavy cream, beating on high speed for about one minute after each addition.
- Flavor and color the frosting: Mix in the salt, mint extract, and green gel food coloring. Continue beating on high speed for an additional minute until the frosting is light and fluffy. Adjust the consistency by adding extra heavy cream if too thick or additional confectioners’ sugar if too soft.
- Add chocolate chips to frosting: Fold in the finely chopped dark chocolate on low speed just until evenly distributed throughout the frosting.
- Frost the cooled cupcakes: Once completely cooled, generously frost each cupcake with the mint chocolate chip frosting. Optionally, garnish with chocolate shavings or mini chocolate chips for an extra decorative touch.
Notes
- Make sure all wet ingredients are at room temperature for best mixing results and even baking.
- Adjust the amount of green food coloring to achieve your preferred minty shade.
- Store cupcakes in an airtight container in the refrigerator for up to three days; bring to room temperature before serving for the best flavor.
- If you prefer a stronger mint flavor, you can increase the mint extract slightly, but do so cautiously to avoid bitterness.
- For dairy-free alternatives, substitute buttermilk and butter with plant-based versions and adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
