Is that a scoop of mint chip ice cream? No! These mint chocolate chip cupcakes are topped with mint chip buttercream frosting.
I was first introduced to this glorious flavor sometime during elementary school. One afternoon while I accompanied my mom on her errands, she stopped at Thrifty’s and bought me a scoop of mint chocolate chip in a cone.
I loved it. See my fresh mint and chocolate chunk ice cream for the rest of the story.
Since then, it was treat I always looked forward to as a kid. And honestly, it still puts a smile on my face whenever I have a scoop of it.
Mint Chocolate Chip Cupcakes
These are my cupcake rendition of my beloved ice cream flavor: Mint Chocolate Chip Cupcakes! I used a quick one bowl chocolate cupcake recipe and a super simple buttercream frosting.
One Bowl Chocolate Cupcakes with Mint Chocolate Chip Frosting
- 1 ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ¼ cup granulated sugar
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup buttermilk room temp
- ¾ cup warm water
- 2 large eggs room temp
- 3 Tbsp vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter softened, room temp
- 2 ½ cup confectioners' sugar sifted
- ¼ teaspoon kosher salt
- 1 teaspoon mint extract
- green food gel color (I used 4 drops of Electric Green and 1 drop of Forest Green)
- ¾ cup chopped dark chocolate
- Preheat oven to 350°F. Line muffin tin with cupcake wrappers. Set aside.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add buttermilk, water, eggs, oil, and vanilla to bowl. Using a spatula, stir to combine until all dry ingredients are moistened. Mix until thoroughly combined.
- Fill prepared muffin ⅔ full with batter. Bake for 20-22 minutes, rotating pan midway through baking. Bake until toothpick inserted in center of cupcake comes out clean. Let cupcakes cool on wire rack until room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sifted powdered sugar half a cup at time while machine is running on low. Add sea salt and mint extract. If a stronger mint flavor is desired, continue to add mint extract 1/4 tsp at a time until desired flavor is achieved.
- Add green food gel color until desired color is achieved. Fold in chopped chocolate chips. If frosting is too thick, add cream ½ Tbsp at a time.
Reader Questions and Reviews
Made these as well as the orange poppyseed donuts for my friends and they LOVED them!
That’s wonderful to hear, Linda! :)
Hi! I love all of your recipes! I found that on the ingredient list there is no salt under ‘one bowl chocolate cupcakes.’ I linked to the Martha Stewart recipe and used what she said – 3/4 teaspoon. Maybe I am just blind and did not see it! Anyway, I love the recipe! Thank you! :)
Hi Rebecca! Thank you so much :) And thanks for pointing out the missing salt! I have added it to the recipe!
Hi, Maryanne! My boyfriend and I made these cupcakes for our second anniversary. It was my first time to try baking and I greatly enjoyed this recipe. My only problem with this recipe is that the buttercream frosting collapses because of the humidity in where I’m living. Do you have any tips on keeping it stiff even in high humidity areas while retaining the original flavor of the icing? Thanks!
Hi Patrice! Happy Anniversary to you! I suggest keeping the frosted cupcakes chilled in the fridge. Once you’re ready to eat, let them sit at room temperature for 10-15 minutes to soften.