Mint Chocolate Chip Cupcakes Recipe

Let me tell you about these cupcakes that are about to become your new favorite thing: they’re like the cool breeze of winter in a dessert, with a peppermint-chocolate combo that’s as refreshing as your favorite holiday memories—but you totally don’t need a special occasion to whip them up!

Making mint chocolate chip cupcakes is absolutely fulfilling due to their refreshing nature. They are a twist on the classic favorite and have an excellent balance of rich chocolate flavors and cool mint with the perfect blend of 1/2 cup unsweetened cocoa powder and 1 teaspoon pure peppermint extract.

The 1/2 cup mini chocolate chips lend a wonderful texture to the otherwise moist and tender cupcakes. These would be perfect for a St.

Patrick’s Day celebration or any gathering; the optional food coloring almost guarantees good fun for anyone in charge of baking.

Ingredients

• All-purpose flour: Provides structure and a tender crumb.
• Granulated sugar: Adds sweetness; gives cupcakes moist texture.
• Unsweetened cocoa powder: Adds rich chocolate flavor; contains antioxidants.
• Unsalted butter: Enhances flavor; adds moisture and airy texture.
• Whole milk: Contributes moisture; aids in achieving tender cupcakes.
• Peppermint extract: Infuses refreshing mint flavor; enhances aroma.
• Mini chocolate chips: Provides bursts of chocolate; offers delightful texture.
• Powdered sugar: Sweetens frosting; creates smooth, velvety texture.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon pure peppermint extract
• 1/2 cup mini chocolate chips
• Green food coloring (optional)
• For frosting: 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon pure peppermint extract
• Pinch of salt
• Additional mini chocolate chips for topping

How to Make this

1. Heat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin by lining it with cupcake liners.

2. In a big mixing bowl, combine very well the flour, sugar, cocoa powder, baking powder, baking soda, and salt. And why not? Whisk it all together.

3. In a different bowl, combine the liquid butter, eggs, milk, vanilla extract, and peppermint extract and whisk until smooth.

4. Slowly combine the wet ingredients with the dry ingredients, mixing until everything is almost incorporated.

5. Gently fold the mini chocolate chips in.

6. If you want, you can add a few drops of green food coloring and then mix it in until the batter is the shade you want.

7. Split the batter evenly between the cupcake liners, filling each about two-thirds full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely on a wire rack.

9. To make the frosting, first beat the softened butter until creamy. Next, gradually mix in the powdered sugar, heavy cream, peppermint extract, and a pinch of salt, beating after each addition until the mixture is light and fluffy.

10. The cooled cupcakes should be frosted, and then more mini chocolate chips should be sprinkled on top.

Equipment Needed

1. Oven
2. Standard 12-cup muffin tin
3. Cupcake liners
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or spoon for folding
8. Measuring cups
9. Measuring spoons
10. Toothpick or cake tester
11. Wire cooling rack
12. Electric mixer or hand mixer (for frosting)
13. Piping bag or knife (for frosting application)

FAQ

• Can I use mint extract instead of pure peppermint extract?Certainly, using mint extract is an option, but do remember that it may result in a somewhat different taste. Mint extract is usually a blend of the flavors of both peppermint and spearmint.
• Do I have to use green food coloring?No, the optional green food coloring is only for the aesthetic mint green color. Without it, the flavor will be the same.
• Can I substitute the all-purpose flour with gluten-free flour?A gluten-free flour blend can be used in a 1:1 ratio, but the texture may not be the same as with traditional flour.
• What can I use instead of heavy cream for the frosting?Whole milk or half-and-half can replace the heavy cream, but the frosting may not be quite as rich.
• How should I store the cupcakes?Keep the cupcakes in a sealed container at room temperature and they’ll last for up to 3 days; stick them in the fridge and they’ll be good for up to a week.
• Can I freeze the cupcakes?You can freeze the unfrosted cupcakes for up to three months. When you’re ready to serve them, thaw them overnight in the refrigerator and then frost them. They will still be delicious!
• Can I use regular-sized chocolate chips in the recipe?Yes, but mini chocolate chips are better because they distribute more evenly throughout the cupcakes.

Mint Chocolate Chip Cupcakes Recipe Substitutions and Variations

To replace granulated sugar:
Use 1 cup of coconut sugar or 1 cup of light brown sugar. This will give you a slightly different flavor profile.
To replace unsweetened cocoa powder: Use as equal an amount as possible of Dutch-processed cocoa powder. This will impart a richer taste than using unsweetened cocoa powder.
To make 1 cup of non-dairy whole milk:
For almond milk: Blend 1 cup of almonds with 4 cups of water and strain; this makes fresh almond milk.
For oat milk: Blend 1 cup of gluten-free no-sugar-added oats with 4 cups of water and strain; this makes fresh oat milk.
To make it with coconut oil or another vegan butter substitute:
1. Measure out the oil or substitute.
2. If using coconut oil, melt it in a small saucepan over low heat. If using another substitute, you may not need to heat it at all.
For pure peppermint extract: Substitute with finely chopped fresh mint leaves (1 tablespoon), or with mint syrup (1 teaspoon).

Pro Tips

1. Room Temperature Ingredients: Ensure that the eggs, milk, and butter are at room temperature before mixing. This helps the ingredients combine more easily and evenly, resulting in a smoother batter and better-textured cupcakes.