Mint Chocolate Chip Cupcakes Recipe

Mint Chocolate Chip Cupcakes are a great way to celebrate any occasion, but especially St. Patrick’s Day. These are extra fun since the mint chocolate chip frosting looks like a scoop of ice cream on top.

Making Mint Chocolate Chip Cupcakes

Bake the cupcakes and allow to cool before frosting.

Mix the easy Mint Chocolate Chip frosting, freeze for a few minutes then scoop onto the cupcakes. No fussy decorations.

Mint Chocolate Chip Cupcakes
Author: Robin Gagnon
Prep time: 18 mins Cook time: 12 mins Total time: 30 mins
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Mint Chocolate Chip Cupcakes
Ingredients Chocolate Cupcake Batter

• 1 cup packed brown sugar
• 6 tablespoons butter, softened
• 2 large eggs
• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup low-fat buttermilk
• 1 teaspoon vanilla extract

Mint Chocolate Chip Frosting

• 1 cup softened Butter
• 6 cups Powdered Sugar
• ½ tsp Mint Extract
• 2 tbsp Milk
• 1 cup Chocolate Chips
• Green Food Coloring

Instructions Chocolate Cupcakes

1. Preheat oven to 350 degrees.
2. Beat brown sugar and butter together in a large bowl at medium speed until well blended. Add eggs, buttermilk and vanilla. Mix again, until smooth.
3. In a separate, bowl whisk together flour, cocoa, baking powder, baking soda, and salt . Then add flour mixture to wet mixture Beat until smooth.
4. Line muffin/cupcake tin with paper liners, and spoon in batter ¾ full.
5. Bake for approximately 12 minutes (when pick pulls clean from center).
6. Cool completely before frosting.

Mint Chocolate Chip Frosting

1. Cream butter in a large bowl.
2. Add mint and 10 drops of food coloring.
3. Add powdered sugar 1 cup at a time and beat until incorporated.
4. Add milk a little at a time until icing becomes creamy.
5. Transfer about ½ cup icing to another bowl and set aside.
6. Fold in chocolte chips until well distributed.
7. Place icing in freezer for 10 minutes.
8. Using icing with no chips, ice a ring around the edge of the cupcake.
9. Using an ice cream scoop, scoop up a scoop of firm icing. Press down in middle of scoop to create an indentation and place on the ringed cupcake.
10. Repeat for remaining cupcakes.

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