Mint Chocolate Chip Cupcakes

Dark chocolate chocolate chip cupcakes topped with creamy mint chocolate chip buttercream.

Prep Time10

Bake Time18

Total Time28

Servings: 12 cupcakes

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Preheat the oven to 350ºF (177ºC). 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.
½ cup (100g) granulated sugar, ½ cup (100g) packed light brown sugar, 1 cup (120g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
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.
2 large eggs, ¼ cup (55mL) vegetable oil, 1 teaspoon vanilla extract, ½ cup + 2 Tablespoons (180mL) coffee, ⅓ cup (56g) mini semi-sweet 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.

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.
1 cup (227g) unsalted butter
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.
4 to 5 cups (480-600g) powdered sugar, ¼ to ⅓ cup (60-80mL) heavy cream or milk, ¼ teaspoon peppermint extract, 2 drops green food coloring
Stir in the mini chocolate chips with a spatula.
⅓ cup (56g) mini semi-sweet chocolate chips
For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.

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