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Mint Chocolate Chip Cupcakes
4.5 from 8 votes

Mint Chocolate Chip Cupcakes

Rich Chocolate Cupcakes topped with a creamy mint chocolate chip frosting!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 24 cupcakes
Calories: 343 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cupcakes:
  • 4 ounce bittersweet chocolate chopped, squares
  • ⅔ cup cocoa powder unsweetened
  • 1 ½ cups coffee hot brewed
  • 1 ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 egg large
  • ½ cup vegetable oil
  • ¼ cup buttermilk
For the Frosting:
  • 1 cup butter softened, unsalted
  • ½ cup milk
  • 4 cups powdered sugar
  • ½ teaspoon peppermint extract
  • 1 - 2 drops green food coloring gel form
  • ¾ cup chocolate chips mini, semi-sweet

Instructions

For the Cupcakes
    Cup of Yum
  1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
  2. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
  3. Add sugar, flour, kosher salt, baking soda and baking powder. Add in vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
  4. The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger.
  5. Remove and cool completely on wire rack.
For the Frosting
  1. In a large mixing bowl, using an electric mixer, beat butter for 3-4 minutes. Do this until the butter becomes pale in color.
  2. Add in milk, sugar, peppermint and food coloring. Beat an additional 3-5 minutes until frosting is light and fluffy (add more milk if needed).
  3. Fold in chocolate chips.

Notes

  • Use hot coffee. The warmth of the coffee helps melt the chocolate, making it easier to incorporate info the batter. If you use leftover brewed coffee, reheat it in the microwave for 1 minute before adding to the cocoa.
  • Scrape the bowl: As you mix the dry ingredients into the wet, scrape down the sides and bottom of the bowl to ensure the chocolate doesn't settle.
  • Buttermilk: Don't have any on hand? Use my buttermilk substitute instead!
  • Use good quality chocolate. The better the cocoa and chocolate squares you use, the better the finished cupcakes will taste.
  • How to tell when cupcakes are done. Some people swear by the toothpick test. I prefer to touch the tops of the cupcakes. If it bounces right back, the cupcakes are done. If it stays indented, they need a little longer.
  • STORAGE: Store cupcakes at room temperature in covered container for up to 4 days. Or freeze for up to 3 months.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 45g (15%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 8g (47%) Cholesterol 44mg (15%) Sodium 145mg (6%) Fiber 2g (8%) Sugar 36g (72%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 45g 15%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 8g 47%
Cholesterol 44mg 15%
Sodium 145mg 6%
Fiber 2g 8%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.