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mint chocolate chip cupcakes

One Bowl Chocolate Cupcakes with Mint Chocolate Chip Frosting

Looks can be deceiving! These chocolate cupcakes look like they are topped with mint chocolate chip ice cream!
Yield: 18 cupcakes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Dessert
Cuisine: American
Keyword: one bowl cupcakes, chocolate cupcakes, mint chocolate chip frosting, mint frosting
Servings: 18
Author: Maryanne Cabrera


Chocolate Cupcakes:

  • 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.