Mint Chocolate Chip Cupcakes

This is a chocolate peppermint cupcake recipe made with moist devil’s chocolate cake, mint-flavored frosting, and topped with mini chocolate chips.

Whether you are here looking for a St. Patrick’s Day mint chocolate cupcake or you happen to just love mint and chocolate together, these cupcakes are great anytime!

I used my beloved moist devil’s food cupcake recipe for this cupcake. The cupcake itself is pure chocolate and the frosting is flavored with mint and colored green just like a mint leaf.

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 Icing Gel

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.
• Decorate with Andes mint chocolates, chocolate chips, or mix some brown icing gel into the frosting and make little hearts as I did below!

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.

Try these other tasty treats!

• Chocolate Chip Cookie Dough Cupcakes
• Chocolate Drop Cookies with Chocolate Frosting
• Frozen Mudslides
• Hershey’s Chocolate Cupcakes
• M&M Cupcakes
• Minny’s Chocolate Pie
• Oreo Bottom Cupcakes
• The Best Red Velvet Cupcakes

Enjoy!

Mint Chocolate Chip Cupcakes

This is a chocolate peppermint cupcake recipe made with moist devil's chocolate cake, mint-flavored frosting, and topped with mini chocolate chips.

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Course: Desserts

Cuisine: American

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Servings: 24 Cupcakes

Author: Tiffany

Ingredients

Chocolate Cupcakes

• ½ cup Shortening
• 1 ¼ cup Granulated Sugar
• 2 Large Eggs
• ½ cup Unsweetened Cocoa Powder
• 1 cup Cold Water
• 1 ½ cup All-Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 teaspoon Pure Vanilla Extract

Mint Frosting

• 3 cups Confectioners' Sugar
• ⅓ cup Shortening
• 2-3 tablespoons Heavy Whipping Cream
• 1 teaspoon 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 Buttercream 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.
  
  

Recommended Products

Whole Food’s Semi-Sweet Chocolate Mini Baking Chips

Mint Green Baking Cups (100 ct)

Wilton No. 2D Decorating Tip

Wilton No. 1M Decorating Tip

Wilton Disposable 16-Inch Decorating Bags, 12 Pack

Wilton Non-Stick Muffin and Cupcake Pan

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Nutrition

Calories: 249 kcalCarbohydrates: 36 gProtein: 2 gFat: 11 gSaturated Fat: 5 gPolyunsaturated Fat: 5 gCholesterol: 24 mgSodium: 78 mgFiber: 1 gSugar: 28 g