This recipe makes 24 mint chocolate chip cupcakes with a moist devil’s chocolate cupcake and mint-flavored frosting with mini chocolate chips on top.
Ingredients for Mint Chocolate Chip Cupcakes
- Shortening
- Granulated Sugar
- Eggs
- Unsweetened Cocoa Powder
- Cold Water
- All-Purpose Flour
- Baking Powder
- Salt
- Pure Vanilla Extract
Mint Chip Frosting
- Confectioners’ Sugar
- Shortening
- Heavy Cream
- Mint Extract
- Mint Green Gel Food Coloring
How to Make Mint Chocolate Chip Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line regular-sized cupcake pan with 24 cupcake liners.
- In a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream shortening and sugar together. Add eggs and vanilla extract, blend well.
- In a small bowl, mix cocoa powder with water and add to the mixing bowl. Sift together flour, baking powder, and salt.
- Blend dry ingredients into mixing bowl, breaking up any lumps.
- Fill each cupcake liner with about 3 tablespoons of batter. Bake for 15-18 minutes until cupcakes are cooked through the center.
- To check for doneness, insert a toothpick into the center of a cupcake. If it comes out gooey, allow more cook time.
Mint Frosting Recipe
- Mix shortening and 2 tablespoons of heavy cream together. Slowly add confectioners’ sugar.
- Add mint extract and mint green gel food coloring and mix until well blended. Add more heavy cream if needed for desired consistency.
- Frost cupcakes once they have fully cooled.
What tip do you use to decorate mint chocolate chip cupcakes?
I used Wilton’s 1M tip for these cupcakes, but you can also use a 2D tip which is a slightly more closed star. 1A is a circle tip that would also look nice.
How to decorate cupcakes with frosting?
Blue Pixie Cupcakes on YouTube gives the basics of piping with a variety of decorator tips to show how each one looks. (Plus I just love her accent!)
Try these other tasty treats!
- Cherry Chip Cupcakes
- Chocolate Chip Cookie Dough Cupcakes
- Chocolate Drop Cookies with Chocolate Frosting
- Cream Cheese Frosting
- Frozen Mudslides
- Milk Chocolate Cupcakes
- Minny’s Chocolate Pie
- Moist Yellow Cupcakes with Chocolate Buttercream Frosting
- Oreo Bottom Cupcakes
- The Best Red Velvet Cupcakes
Enjoy!
Mint Chocolate Chip Cupcakes
Yield:
24 Cupcakes
Prep Time:
25 minutes
Cook Time:
18 minutes
Total Time:
43 minutes
Mint chocolate chip cupcakes with a moist devil's chocolate cupcake and mint-flavored frosting with mini chocolate chips on top.
Ingredients
Chocolate Cupcakes
- 1/2 cup Shortening
- 1 1/4 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Cold Water
- 1 1/2 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Pure Vanilla Extract
Mint Frosting
- 3 cups Confectioners' Sugar
- 1/3 cup Shortening
- 2-3 tbsp Heavy Cream
- 1 tsp Mint Extract
- 2-3 drops Mint Green Gel Food Coloring
- Mini Chocolate Chips, for topping
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.
- In a stand mixer with the paddle attachment, or in a bowl with a hand mixer, cream shortening and sugar together. Add eggs and vanilla extract, blend well. In a small bowl, mix cocoa powder with water and add to the mixing bowl.
- Sift together flour, baking powder, and salt. Blend dry ingredients into the mixing bowl, breaking up any lumps.
- Fill each cupcake liner with approximately 3 tablespoons of batter. Bake for 15-18 minutes until cupcakes are cooked through the center. Test with a toothpick in the center of a cupcake to check for doneness.
Mint Frosting
- Mix shortening and 2 tablespoons of heavy cream together. Slowly add confectioners' sugar. Add mint extract and mint green gel food coloring and mix until well blended. Add more heavy cream if needed for desired consistency. Frost cupcakes once they have fully cooled. Sprinkle mini chocolate chips on top.
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