Mint Chocolate Chip Cupcakes: Dark chocolate chocolate chip cupcakes topped with creamy mint chocolate chip buttercream.
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Mint Chocolate Chip Cupcakes

Dark chocolate chocolate chip cupcakes topped with creamy mint chocolate chip buttercream.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12 cupcakes
Author: freshaprilflours.com

Ingredients

CHOCOLATE CHOCOLATE CHIP CUPCAKES

  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/4 cup + 2 Tablespoons Dutch processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons coffee
  • 1/3 cup mini semi-sweet chocolate chips

MINT CHOCOLATE CHIP BUTTERCREAM

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 1 pound approximately 4 cups powdered sugar
  • 1/4 cup + 2 Tablespoons heavy cream or milk
  • 1/4 teaspoon peppermint extract
  • 2 drops green food coloring
  • 1/3 cup mini semi-sweet chocolate chips

Instructions

CHOCOLATE CHOCOLATE CHIP CUPCAKES

  • Preheat the oven to 350ºF. Line the wells of a 12 count cupcake pan with cupcake liners. Set aside.
  • In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add the coffee, and whisk or stir the batter until everything is combined. Fold in the chocolate chips.
  • Spoon batter evenly into the cupcake liners filling ½ to ⅔ of the way full (I like to use an ice cream scoop with a trigger-- one scoop full). Bake for 18-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire cooling rack to cool completely.

MINT CHOCOLATE CHIP BUTTERCREAM

  • In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  • With the mixer on low, add in the powdered sugar, peppermint extract, and milk or cream. Add the food coloring, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
  • Stir in the mini chocolate chips with a spatula.

ASSEMBLE CUPCAKES

  • Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag.
  • Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days.