Mint Chocolate Chip Cupcakes are a delightful treat that combine the rich flavors of chocolate with the refreshing essence of mint, making them perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet craving, these cupcakes are sure to impress. With their moist chocolate cake base and luscious mint buttercream frosting, they are both visually appealing and deliciously satisfying. Let’s jump into how to make these scrumptious cupcakes!
Reasons to Love Mint Chocolate Chip Cupcakes
There are countless reasons to adore these Mint Chocolate Chip Cupcakes. First and foremost, the combination of mint and chocolate is a classic pairing that tantalizes the taste buds. The moist, rich chocolate cake serves as the ideal canvas for the creamy mint frosting, creating a flavor explosion with every bite. Additionally, the vibrant green color adds a fun pop, making them an eye-catching dessert for any celebration. Finally, they are simple enough to whip up for a weeknight treat, yet elegant enough to serve at a party.
Gather These Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- 1 1/2 cups Andes Crème de Menthe baking chips
- 4 sticks (2 cups) unsalted butter, room temperature
- 1.5 pounds (28 ounces) confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy cream
- Green gel dye
- 1/4 teaspoon pure peppermint extract
- 2 ounces semi-sweet chocolate, melted and cooled
- 2 tablespoons unsweetened cocoa powder
- Mini chocolate chips for decoration
Before You Start: Equipment
- Mixing bowls – for combining the ingredients
- Electric mixer – to whip the frosting to a fluffy texture
- Cupcake pan – to bake your cupcakes
- Cupcake liners – to keep your cupcakes looking neat
- Spatula – for spreading the frosting and mixing
- Measuring cups and spoons – for accurate ingredient measurements
- Cooling rack – to cool the cupcakes after baking
Build Mint Chocolate Chip Cupcakes Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners, ensuring they are evenly placed.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the devil’s food cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, and lightly beaten eggs. Mix until well combined. Gradually add the warm water and 2 teaspoons of pure vanilla extract, continuing to mix until the batter is smooth.
Step 3: Fold in the Mint Chips
Gently fold in the Andes Crème de Menthe baking chips into the batter, ensuring they are evenly distributed.
Step 4: Bake the Cupcakes
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Step 5: Make the Mint Buttercream Frosting
In a large mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted confectioners’ sugar, mixing on low speed until incorporated. Add 2 teaspoons of pure vanilla extract, 3-4 tablespoons of heavy cream, and the 1/4 teaspoon of pure peppermint extract. Beat on high speed until fluffy and well combined. Add a few drops of green gel dye to achieve your desired minty green color.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cooled, use a spatula or a piping bag to generously frost each cupcake with the mint buttercream. For an extra touch, drizzle the melted semi-sweet chocolate over the frosted cupcakes and sprinkle mini chocolate chips on top.
Better Choices & Swaps
- For a lighter version, you can substitute Greek yogurt for sour cream.
- Use coconut oil instead of vegetable oil for a subtle flavor twist.
- Swap out Andes baking chips for dark chocolate chips for a richer taste.
- Try almond extract instead of peppermint extract for a unique flavor.
Errors to Dodge
- Overmixing the batter can lead to dense cupcakes, so mix just until combined.
- Make sure the cupcakes are completely cooled before frosting to prevent melting.
- Don’t skip the sifting of confectioners’ sugar; it ensures a smooth frosting.
- Be cautious with the green gel dye; start with a small amount and add more as needed.
Keep It Fresh: Storage Guide
To keep your Mint Chocolate Chip Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can refrigerate them for up to a week. For longer storage, freeze the unfrosted cupcakes for up to 3 months. When ready to serve, thaw and frost as desired.
Handy Q&A
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Just frost them the day you plan to serve for the best flavor and presentation.
What can I use if I don’t have Andes Crème de Menthe baking chips?
If you can’t find Andes chips, you can use regular mint chocolate chips or finely chopped mint chocolate bars as a substitute.
How can I make these cupcakes gluten-free?
To make gluten-free Mint Chocolate Chip Cupcakes, use a gluten-free devil’s food cake mix and ensure all other ingredients are gluten-free certified.
Can I use a different frosting flavor?
Of course! You can experiment with different frosting flavors such as vanilla, chocolate, or even a raspberry buttercream. Just keep the same base frosting technique.
Save & Share
If you love these Mint Chocolate Chip Cupcakes, make sure to save the recipe and share it with your friends! Baking is always better when shared, and these cupcakes are sure to bring smiles all around.
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Mint Chocolate Chip Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners, ensuring they are evenly placed.
- In a large mixing bowl, combine the devil’s food cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, and lightly beaten eggs. Mix until well combined. Gradually add the warm water and 2 teaspoons of pure vanilla extract, continuing to mix until the batter is smooth.
- Gently fold in the Andes Crème de Menthe baking chips into the batter, ensuring they are evenly distributed.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- In a large mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted confectioners' sugar, mixing on low speed until incorporated. Add 2 teaspoons of pure vanilla extract, 3-4 tablespoons of heavy cream, and the 1/4 teaspoon of pure peppermint extract. Beat on high speed until fluffy and well combined. Add a few drops of green gel dye to achieve your desired minty green color.
- Once the cupcakes are completely cooled, use a spatula or a piping bag to generously frost each cupcake with the mint buttercream. For an extra touch, drizzle the melted semi-sweet chocolate over the frosted cupcakes and sprinkle mini chocolate chips on top.
Notes
- For a lighter version, you can substitute Greek yogurt for sour cream.
- Use coconut oil instead of vegetable oil for a subtle flavor twist.
- Try almond extract instead of peppermint extract for a unique flavor.
