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Chocolate Mint Chip Cupcakes

Soft and fluffy chocolate mint chip cupcakes layered with a creamy mint frosting topped with crushed Oreo cookies.
Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate mint dessert, dessert for st patricks day
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 318 kcal

Ingredients

For the Cupcakes:

  • 3/4 cup flour spoon & sweep method
  • 1/2 cup unsweetened cocoa powder sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg at room temperature
  • 1/2 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup boiling water
  • 1/4 cup mint chocolate chips I used Hershey's
  • crushed Oreo cookie crumbs for topping (optional)

Mint Buttercream Frosting:

  • 3/4 cup butter softened
  • 3-1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1-2 Tablespoons heavy cream
  • 1/4 teaspoon salt optional
  • green food coloring if desired

Instructions

  1. Preheat oven to 350°F. Line a standard muffin pan with paper cupcake liners.
  2. Make the cupcakes: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt together.
  3. In the bowl of stand mixer or using a hand mixer, beat together the egg, milk, oil, peppermint, and vanilla. Slowly add the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Stir boiling water into batter until well combined. Fold in mint chocolate chips.
  4. Divide the batter equally into prepared muffin tin filling to about three-quarters full. Bake for 17-19 minutes or tops are firm and a cake tester inserted in the center comes out clean Remove pan from oven and allow cupcakes to cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
  5. Meanwhile, make the frosting: Beat softened butter with a hand or stand mixer on medium speed. Beat for about 3 minutes until smooth and creamy.
  6. Add powdered sugar and mix until combined.
  7. Add vanilla, peppermint extract and heavy cream and mix until smooth.
  8. If necessary, add more heavy cream or powdered sugar until desired consistency is reached.
  9. To assemble, cut each cupcake in half horizontally. Spread an even layer of frosting on the bottom of the cupcake. Replace top of cupcake over the frosting, pushing down slightly to flatten. Pipe more frosting on top of the cupcake and sprinkle with crushed Oreo cookies if desired. Serve immediately

Recipe Notes

Cupcakes adapted from Hershey's

Nutrition Facts
Chocolate Mint Chip Cupcakes
Amount Per Serving (1 cupcake)
Calories 318 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Cholesterol 48mg16%
Sodium 310mg13%
Potassium 110mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 31g34%
Protein 2g4%
Vitamin A 410IU8%
Calcium 34mg3%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.