Indulge in the Best Mint Chocolate Chip Cupcakes: Your Go-To Easy Homemade Recipe

Prepare yourself for a truly delightful dessert experience with these incredible mint chocolate chip cupcakes! Imagine taking your favorite classic mint chocolate chip ice cream and transforming it into a perfectly portioned, incredibly moist, and utterly irresistible cupcake. That’s exactly what you get with this recipe. Each bite offers the perfect harmony of rich, decadent chocolate cake and a vibrant, refreshing minty frosting, generously studded with satisfying chunks of real chocolate. This isn’t just a cupcake; it’s a celebration of flavor and texture that will captivate both your taste buds and your heart, making it a guaranteed crowd-pleaser for any occasion.

Why You’ll Fall in Love with These Homemade Mint Chocolate Chip Cupcakes

For many of us, mint chocolate chip ice cream isn’t just a flavor; it’s a cherished childhood memory. It was always my go-to choice, a delicious classic that never disappoints. The magic lies in that unparalleled combination: the cool, invigorating rush of mint perfectly balanced with the deep, comforting sweetness of semi-sweet chocolate. And let’s not forget the textural masterpiece – the smooth creaminess of the mint base contrasted by the satisfying crunch of chocolate pieces. This homemade cupcake recipe meticulously captures all that irresistible charm and delivers it in a handheld dessert that’s perfect for any occasion, from casual family gatherings to elegant celebrations. It’s a nostalgic flavor translated into a new, exciting format.

This isn’t just another cupcake recipe; it’s an experience. We’re talking about the same irresistible flavors and textures, meticulously crafted into a treat that will enchant both kids and adults alike. The foundation is a soft, deeply chocolaty, and incredibly moist chocolate cupcake, which forms the perfect canvas for the star of the show: the mint chocolate buttercream frosting. Seriously, this frosting is out of this world! Imagine a buttercream so rich, so creamy, and so intensely minty, that it practically melts in your mouth, leaving behind delightful chocolate surprises. When piled high on top of our perfect chocolate cupcakes, it even visually mimics a scoop of your favorite ice cream, making it as appealing to the eyes as it is to the palate. The combination is simply divine.

Don’t just take our word for it – give these mint chocolate chip cupcakes a try. We are confident that you won’t regret it. In fact, you might just find yourself adding this easy homemade recipe to your permanent baking rotation, ready to bring joy with every minty, chocolaty bite!

Table of Contents

• Essential Ingredients You’ll Need for the Perfect Cupcakes
• How to Make Irresistible Mint Chocolate Chip Cupcakes (Step-by-Step Guide)
• Transform This Recipe into a Stunning Layer Cake
• Coffee in Chocolate Cupcakes? Understanding Its Role and Substitutions
• Explore More Delicious Mint Chocolate Recipes
• Get the Full Mint Chocolate Chip Cupcake Recipe

Essential Ingredients You’ll Need for These Delicious Cupcakes

Creating these magical mint chocolate chip cupcakes starts with a selection of high-quality ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture, contributing to the moistness of the cake and the creamy richness of the frosting. Below is a visual overview of the primary ingredients, followed by a more detailed list with precise measurements in the recipe card section.

For the **moist chocolate cupcakes**, you’ll need a standard array of baking staples that come together to create a tender, rich crumb. This includes all-purpose flour for structure, granulated sugar for sweetness, unsweetened cocoa powder (either natural or Dutch-processed works well, with Dutch-processed often yielding a darker, less acidic cake), baking soda for leavening, and a touch of salt to enhance all the flavors. The wet ingredients are crucial for moisture and tenderness: a large egg and an extra egg yolk for richness, sour cream for added moisture and a slight tang, vegetable oil (or another neutral oil like canola) for a truly tender crumb, and cooled coffee – a secret ingredient that profoundly enhances the chocolate flavor without imparting any distinct coffee taste. A subtle hint of mint extract in the cupcake batter itself ensures a refreshing undertone that perfectly complements the chocolate.

The star **creamy mint chocolate chip frosting** requires simple yet effective ingredients to create its iconic flavor and texture. You’ll need powdered sugar (confectioners’ sugar) for sweetness and structure, softened unsalted butter for that classic rich buttercream texture, a pinch of salt to balance the sweetness, heavy whipping cream for ultimate creaminess and pipe-ability, and more mint or peppermint extract for that signature fresh taste. Optional green food coloring gives the frosting its vibrant, classic minty hue, and of course, plenty of finely chopped semi-sweet chocolate for those delightful “chips” that provide both texture and intense chocolate flavor. Ensure your butter is at room temperature for the best frosting consistency!

How to Make Irresistible Mint Chocolate Chip Cupcakes: A Detailed Step-by-Step Guide

Baking these delightful mint chocolate chip cupcakes is a straightforward and rewarding process, even for novice bakers. Follow these detailed steps carefully to achieve perfectly moist chocolate cupcakes crowned with a luscious, dreamy mint chocolate chip frosting. Each step is designed to guide you to baking success.

1. Prepare Your Chocolate Cupcakes. Begin your baking journey by preheating your oven to 350°F (175°C) to ensure it’s at the ideal temperature when your batter is ready. Line a standard 12-cup muffin pan with paper cupcake liners. If you prefer not to use liners, make sure to grease each muffin cup thoroughly with nonstick baking spray. In a large mixing bowl, thoroughly whisk together all your dry ingredients: the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisking them well ensures an even distribution of leavening and flavor. In a separate, medium-sized bowl, whisk together the wet ingredients: the large egg, extra egg yolk, and sour cream until the mixture is smooth and well combined. Then, whisk in the vegetable oil, followed by the cooled coffee (or water) and a touch of mint extract. Finally, gradually add the wet mixture to the dry ingredients, mixing just until combined. It’s perfectly normal for the batter to appear slightly lumpy; the key is to avoid overmixing, which can develop gluten and lead to tough, dry cupcakes. A few gentle stirs are all it takes to bring it together into a cohesive batter.

   
   

2. Bake to Perfection. Evenly distribute the prepared chocolate cupcake batter among the lined or greased muffin cups. Aim to fill each cup approximately two-thirds full. This crucial step allows ample space for the cupcakes to rise beautifully without overflowing, preventing them from creating undesirable “muffin tops” that spill over the sides. Bake in your preheated 350°F (175°C) oven for 12-14 minutes. To check for doneness, look for visual cues: the cupcakes should be slightly domed on top, and when gently pressed in the center with a clean finger, they should spring back immediately. Another reliable test is inserting a toothpick into the center; if it comes out clean or with a few moist crumbs attached, they are ready. Avoid opening the oven door too frequently during baking, as sudden temperature drops can cause delicate cupcakes to sink. Once baked, allow the cupcakes to cool in the muffin pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling completely is absolutely crucial before frosting to prevent the frosting from melting and sliding off, ensuring your beautiful mint chocolate chip cupcakes hold their shape and appeal.

   
   

3. Whip Up the Creamy Mint Chocolate Chip Frosting. While your chocolate cupcakes are baking and cooling, it’s the perfect time to create the star of the show: the mint chocolate chip frosting. In the bowl of an electric mixer (a stand mixer fitted with a paddle attachment or a handheld mixer will both work beautifully), combine the powdered sugar, softened unsalted butter, a pinch of salt, heavy whipping cream, and the mint (or peppermint) extract. Begin mixing on a low speed to gently incorporate the powdered sugar and prevent a messy cloud. Once combined, increase the speed to medium-high. Beat for several minutes, typically 3-4 minutes, until the frosting transforms into a wonderfully light, fluffy, and creamy consistency. During this process, be sure to scrape down the sides and bottom of the bowl periodically to ensure all ingredients are evenly mixed and incorporated, resulting in a smooth, uniform frosting. If you desire that iconic bright green hue, add a few drops of green food coloring at this stage and mix until the color is consistent throughout. Finally, and this is important for texture, gently fold in the finely chopped semi-sweet chocolate by hand with a spatula. This ensures the chocolate chunks remain intact and are evenly distributed throughout the creamy mint frosting without being crushed.

   
   

4. Generously Frost Your Cupcakes. Once your chocolate cupcakes have cooled completely, it’s time for the most fun part – frosting them! Due to the delightful presence of chocolate chunks, this mint chocolate chip frosting can be a bit challenging to pipe neatly with traditional pastry bags and tips, as the chunks might clog the tip. For a charming, rustic, and homemade look that perfectly resembles a scoop of your favorite ice cream, we highly recommend spreading the frosting generously onto each cooled cupcake using an offset spatula or a butter knife. Don’t worry if it’s a little bit messy or not perfectly smooth – that just adds to the rustic, irresistible appeal and makes them look even more inviting! For an extra touch of decadence and visual flair, garnish each frosted cupcake with a few more scattered chocolate chunks on top, if you’d like.

   
   

5. Serve and Enjoy! Once frosted, your delectable mint chocolate chip cupcakes are ready to be devoured! These delightful treats are best enjoyed fresh, when the cake is at its most tender and the frosting is perfectly creamy. If you happen to have any leftovers (which is a rare occurrence!), they can be stored in an airtight container at room temperature for several days. To maintain their freshness, keep them away from direct sunlight or heat sources. The truth is, these homemade mint chocolate chip cupcakes are so incredibly delicious, they rarely last that long in any household! Enjoy every refreshing and chocolaty bite!

Coffee in Chocolate Cupcakes? Understanding Its Role and Substitutions

Many home bakers are surprised, and sometimes hesitant, to find coffee listed as an ingredient in chocolate cake or cupcake recipes. Rest assured, it’s not a mistake, and it’s actually a fantastic secret weapon for enhancing chocolate flavor! I frequently incorporate coffee into my chocolate cakes and cupcakes because it makes an incredible difference, significantly deepening and enriching the chocolate notes, making the chocolate taste “more” chocolatey. The true beauty of it is that the cupcakes will not taste like coffee at all; the coffee simply acts as a flavor enhancer for the cocoa, bringing out its full potential without imparting any distinct coffee flavor of its own. You won’t even be able to tell it’s there, beyond enjoying a remarkably more intensely chocolaty experience that elevates the entire cupcake.

You have a few convenient options for the coffee component. You can use standard brewed drip coffee or espresso, ensuring it’s completely cooled to room temperature before adding it to your wet ingredients. This is important to prevent the batter from cooking prematurely. Alternatively, and this is what I typically do for maximum convenience, you can stir 2 teaspoons of instant coffee or instant espresso powder into ⅔ cup of hot water and then let it cool. Keeping a small jar of instant coffee in your pantry is incredibly handy for baking recipes like this, saving you from brewing a whole pot just for a small amount. If you are entirely opposed to using coffee, perhaps for dietary reasons or simply personal preference, or if you just don’t have any on hand, you can absolutely just use water as a direct substitute for the coffee. The cupcakes will still be delicious and moist, though the chocolate flavor might be ever so slightly less intense without the coffee’s magical enhancing properties.

Explore More Delicious Mint Chocolate Recipes to Satisfy Your Cravings

Can’t get enough of that refreshing mint and rich chocolate combination? You’re in luck! This delightful pairing isn’t just limited to these fantastic cupcakes. The versatility of mint and chocolate means there are many other incredible desserts you can create. Here are some other fantastic mint chocolate recipes from my collection that are sure to satisfy your cravings and expand your repertoire:

Get the Full Mint Chocolate Chip Cupcake Recipe Here

Ready to bake these incredible mint chocolate chip cupcakes yourself? Below you’ll find the complete, printable recipe card with precise measurements, detailed instructions, and helpful notes to guide you through every step. Whether you’re a seasoned baker or just starting out, this easy homemade recipe is designed for success and to bring you the most delicious results. Don’t forget to check the Baker’s Notes & Tips section within the recipe card for invaluable advice on substitutions, ingredient choices, and best practices!

4.50 from 2 reviews

Mint Chocolate Chip Cupcakes

Yields: 18 cupcakes

Prep Time: 30 minutes mins

Cook Time: 12 minutes mins

Total Time: 42 minutes mins

These are the best ever moist chocolate cupcakes topped with a rich, creamy, and refreshing mint chocolate chip frosting – a true flavor sensation perfect for any celebration!

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Ingredients

 

For the Moist Chocolate Cupcakes:

• ▢ 1 ¼ cup (150 grams) all-purpose flour
• ▢ 1 cup (200 grams) granulated sugar
• ▢ ½ cup (40 grams) unsweetened cocoa powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ ⅔ cup (150 grams) sour cream , at room temperature
• ▢ ½ cup (100 grams) vegetable oil
• ▢ ⅔ cup (150 grams) brewed coffee (cooled, see Notes below for alternatives)
• ▢ ½ teaspoon mint extract

For the Creamy Mint Chocolate Chip Frosting:

• ▢ 4 cups (455 grams) powdered sugar
• ▢ 1 cup (226 grams) unsalted butter , at room temperature
• ▢ ¼ teaspoon salt
• ▢ ¼ cup (26 grams) heavy whipping cream
• ▢ ½ teaspoon mint extract
• ▢ Green food coloring (optional, gel preferred for vibrant color)
• ▢ 3 oz (85 grams) Semi-sweet chocolate , finely chopped (see Notes for type of chocolate and chopping tips)

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Equipment You’ll Need

Muffin Pan

Cupcake liners

Electric mixer (stand or handheld)

Instructions

 

Step-by-Step for the Moist Chocolate Cupcakes:

• 1. Prepare Oven & Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners. Alternatively, if not using liners, generously grease the muffin cups with nonstick baking spray to prevent sticking.
• 2. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda. Whisk them together thoroughly for about 30 seconds to ensure they are uniformly combined and free of lumps.
• 3. Mix Wet Ingredients: In a separate, medium-sized bowl, whisk together the large egg, egg yolk, and sour cream until smooth. Then, gradually stir in the vegetable oil, followed by the cooled brewed coffee (or water if substituting) and the ½ teaspoon of mint extract. Ensure all these wet ingredients are well-incorporated before adding to dry.
• 4. Combine & Bake: Pour the wet ingredient mixture into the dry ingredients. Mix with a whisk or spatula just until incorporated. Be careful not to overmix; a few small lumps are perfectly fine and often indicate a tender cupcake. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising. Bake for 12-14 minutes, or until the cupcakes appear set, slightly domed, and a gentle touch to the center causes them to spring back.
• 5. Cool Completely: Allow the baked cupcakes to cool in the muffin pan for 5 minutes. This helps them set and prevents sticking. Then, carefully transfer them to a wire rack to cool completely before frosting. This step is crucial to prevent the frosting from melting. These cupcakes can be made ahead and kept in an airtight container at room temperature for up to 5 days, or frozen for several weeks (thaw before frosting).

Creating the Dreamy Mint Chocolate Chip Frosting:

• 1. Cream Butter & Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl with a hand-held mixer), combine the powdered sugar, softened unsalted butter, salt, heavy whipping cream, and ½ teaspoon of mint extract. Begin mixing on low speed to gently incorporate the powdered sugar and prevent it from flying out of the bowl, then gradually increase to high speed. Beat for 3-4 minutes until the frosting is wonderfully light, fluffy, and creamy. Remember to pause once or twice to scrape the sides and bottom of the bowl thoroughly, ensuring uniform consistency.
• 2. Add Color & Chocolate: If desired, add a few drops of green food coloring (gel food coloring is recommended) to achieve the classic mint chocolate chip color. Mix until the color is evenly distributed and smooth. Finally, gently fold in the finely chopped semi-sweet chocolate by hand using a spatula. This gentle folding ensures the chocolate chunks remain distinct and are evenly spread throughout the frosting without being crushed.
• 3. Frost & Garnish: Once your chocolate cupcakes are completely cool, generously frost them with the prepared mint chocolate chip frosting. An offset spatula works wonderfully for this, giving a charming, rustic, and ice-cream-scoop-like appearance. Top with additional finely chopped chocolate if you desire for extra texture and visual appeal. Frosted cupcakes will stay fresh and delicious in an airtight container at room temperature for approximately 5 days after baking.

Baker’s Notes & Expert Tips

• The Magic of Coffee: As mentioned earlier, I love using coffee in my chocolate cake and cupcake recipes because it profoundly enhances the chocolate flavor without adding any coffee taste whatsoever. You won’t detect coffee, only a richer, deeper, more intense chocolate flavor. Feel free to use standard brewed drip coffee or espresso, cooled to room temperature. My go-to shortcut for convenience is stirring 2 teaspoons of instant coffee or instant espresso powder into ⅔ cup of hot water and then letting it cool. This is a super convenient pantry staple for bakers! If you prefer, simply substitute water for the coffee – the cupcakes will still be delicious, just with a slightly less pronounced chocolate depth.
• Mint vs. Peppermint Extract: Either mint extract or peppermint extract will work beautifully in this recipe to give that signature refreshing flavor. Use whichever you have on hand or can easily find at your local grocery store. The difference in flavor between the two is quite minimal in the context of this recipe, so don’t stress over which one to choose!
• Food Coloring Choice: For the best vibrant and consistent green color in your frosting that truly mimics classic mint chocolate chip ice cream, I highly recommend using gel food coloring over liquid food coloring. Gel colors are more concentrated and won’t thin out your frosting, preserving its perfect creamy texture.
• Chocolate for the “Chips”: For that authentic “mint chocolate chip” experience and superior taste, I personally prefer to chop up a good quality semi-sweet chocolate bar into small, irregular pieces. This gives a better texture and richer chocolate flavor than pre-packaged chocolate chips, which often contain stabilizers that prevent them from melting smoothly. However, you can certainly use store-bought chocolate chunks or mini chocolate chips if that’s what you have available. If your plan is to use a piping bag and tip to frost these cupcakes, make sure to chop the chocolate very finely to avoid clogging the piping tip.
• Room Temperature Ingredients are Key: For both the cupcake batter and especially for the frosting, ensure your butter, eggs, and sour cream are at room temperature. This is a critical step for successful baking! Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a much creamier, lump-free frosting that is easy to work with. Plan ahead by taking them out of the fridge at least an hour before you start baking.
• Storage Tips: These frosted cupcakes will keep wonderfully fresh in an airtight container at room temperature for up to 5 days. For longer storage, unfrosted cupcakes can be frozen for up to 2-3 months. Thaw them completely at room temperature before frosting.

Calories: 420kcal, Carbohydrates: 51g, Protein: 3g, Fat: 24g, Saturated Fat: 16g, Cholesterol: 57mg, Sodium: 142mg, Potassium: 128mg, Fiber: 2g, Sugar: 41g, Vitamin A: 449IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This mint chocolate chip cupcake recipe was originally published in March 2017 and has been thoroughly updated with enhanced details, clearer instructions, and additional expert baking tips for an even better baking experience and superior results.

We truly hope you enjoy baking and sharing these delightful mint chocolate chip cupcakes as much as we do. They are an absolutely perfect treat for any occasion, bringing a unique blend of refreshing mint and rich chocolate joy with every single, irresistible bite!