Craving mint chocolate chip? These cupcakes deliver.
I rarely want ice cream in the middle of winter, but I always appreciate the flavors year-round — especially mint chocolate chip. These cupcakes capture that unmistakable combination: rich chocolate cake with a pale green, mint-forward buttercream studded with mini chocolate chips. They’re a great option when you want the spirit of mint chocolate chip ice cream without the chill or the bowl.
The chocolate cupcake base is moist and tender, thanks to a combination of boiling water with cocoa, melted butter, oil, and a generous amount of eggs and cream. The batter is simple to mix and yields a deep chocolate flavor and soft crumb. The buttercream is classic American-style buttercream made fluffy with unsalted butter and powdered sugar, enhanced with pure mint extract (not peppermint) and a touch of vanilla. Mini chocolate chips fold into the frosting for the familiar chocolate-speckled look and satisfying texture.
These cupcakes are versatile: tint the frosting a soft green for an authentic mint ice cream look, or leave it pale and natural if you prefer a subtler appearance. Serve them at parties, holidays, or whenever you want a dessert that tastes like everyone’s favorite mint-chocolate treat. They also travel well — fit for bake sales and potlucks.
📖 Recipe
Mint Chocolate Chip Cupcakes
Course: Dessert | Cuisine: American
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Servings: 24 Cupcakes | Calories: 408 kcal (per serving)
Author: Krystle Smith
Ingredients
For the Chocolate Cupcakes
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup butter, melted
- 5 tablespoons vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup heavy cream
- 1 1/2 cups all-purpose flour
- 1 1/2 cups butter, softened (for frosting)
For the Mint Chocolate Chip Buttercream
- 2 teaspoons mint extract (use mint, not peppermint)
- 2 teaspoons vanilla extract
- 5 cups powdered sugar
- 1 tablespoon whole milk (add more as needed for consistency)
- 1 cup mini chocolate chips
- Green food coloring, optional
- Pinch of salt, to taste
Instructions
- Preheat the oven to 350°F (175°C). Line muffin tins with cupcake liners.
- In a large bowl, whisk together the cocoa powder and baking soda. Pour the boiling water over the cocoa mixture and stir until smooth.
- In a separate large bowl, combine the melted butter, vegetable oil, sugar, vanilla extract, salt, and eggs. Mix until combined.
- Blend the cocoa mixture and the heavy cream into the butter mixture.
- Gradually stir in the all-purpose flour a little at a time until just combined. Do not overmix.
- Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- For the buttercream: Beat the softened butter until light and fluffy. Add the mint and vanilla extracts and a pinch of salt, mixing until incorporated.
- Gradually add the powdered sugar, mixing a little at a time. Add the milk as needed to reach a spreadable consistency. Adjust mint to taste.
- If desired, add a few drops of green food coloring and mix until evenly tinted. Fold in the mini chocolate chips.
- Frost the cooled cupcakes generously — an ice-cream-scoop style dollop creates the classic mint ice cream look — and serve.
Nutrition (per cupcake)
Calories: 408 kcal | Carbohydrates: 50 g | Protein: 3 g | Fat: 23 g | Saturated Fat: 15 g
Cholesterol: 76 mg | Sodium: 255 mg | Sugar: 42 g | Fiber: 1 g
More Minty Ideas
Try serving these cupcakes alongside other mint treats for a themed dessert table. They pair well with thin mint-style cookies, mint chocolate chip cookies, or a light scoop of vanilla ice cream on the side for contrast.
