These Mint Chocolate Chip Cupcakes are a fun treat! They have soft, fluffy chocolate cake and are topped with a minty frosting and chocolate chips that give a nice crunch.
Who doesn’t love the classic combo of chocolate and mint? I always sneak a cupcake or two before sharing—just keep it between us! 😋
Making these cupcakes is a breeze! I mix everything in one bowl, bake, and let them cool. Perfect for parties or just a sweet night in!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cupcake. If you’re gluten-free, you can use a 1:1 gluten-free baking flour. Personally, I love using cake flour for extra tenderness!
Granulated Sugar: Regular sugar keeps the cupcakes sweet and moist. For a healthier option, you might consider coconut sugar, but it may alter the taste slightly. I prefer sticking with granulated sugar for a classic flavor.
Mint Extract: This is the star flavor! If you’re not a fan, feel free to reduce the amount or swap it with almond extract for a different taste. I suggest starting with a little less if you’re unsure about mint flavor.
Buttermilk: It gives the cupcakes their fluffy texture. If you don’t have it on hand, mix ½ cup of milk with 1 tsp of vinegar. Let it sit for 5 minutes. It’s a great substitute I often use!
Chocolate Chips: Mini chocolate chips are perfect for this recipe. You can replace them with regular chocolate chips if desired, but I find mini chips provide a better chocolate distribution!
How Can You Achieve Fluffy Cupcakes Without Overmixing?
Mixing can be tricky! To keep your cupcakes light and airy, you want to mix just until the ingredients come together. Overmixing can create a dense texture.
- Mix dry ingredients until blended, then combine with wet ingredients gently.
- Use a spatula to fold in chocolate chips, taking care to keep air in the batter.
Remember, a few lumps are okay! The key is to avoid stirring too much after the wet and dry ingredients are combined. This technique ensures your cupcakes will be fluffy and delicious!
How to Make Mint Chocolate Chip Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp mint extract
- ½ cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-4 tbsp heavy cream
- 1 tsp mint extract
- Green food coloring (to desired shade)
- Mini chocolate chips (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20 minutes for baking. After baking, you’ll want to let the cupcakes cool completely before frosting them, which might take an additional 30 minutes. All in all, it should take around 1 hour and 5 minutes before you get to enjoy your delicious cupcakes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a cupcake pan with cupcake liners. This will make it easier to remove the cupcakes once they are baked!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk everything together until it’s blended nicely. This ensures even distribution of the ingredients.
3. Cream the Butter:
Add the softened butter to the dry ingredients. Beat on medium speed with an electric mixer until the mixture looks crumbly and is well combined.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and mint extract until the mixture is smooth. This will add moisture and flavor to the cupcakes.
5. Mix Wet and Dry Ingredients:
Gradually pour the wet mixture into the dry mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Fold in Chocolate Chips:
Gently fold the mini chocolate chips into the batter using a spatula. This will distribute the chocolate evenly throughout the cupcakes.
7. Fill the Cups:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise while baking.
8. Bake the Cupcakes:
Place the cupcake pan in the oven and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
9. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Make the Frosting:
While the cupcakes are cooling, beat the softened butter in a mixing bowl until it’s creamy. Gradually add the powdered sugar, mixing until it’s well combined. This creates a light and fluffy frosting!
11. Finish the Frosting:
Add the heavy cream, mint extract, and a few drops of green food coloring. Beat on high speed until the frosting is fluffy and perfect for decorating!
12. Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag to frost each cupcake. Make them as fancy as you like!
13. Add the Finishing Touches:
To top it all off, sprinkle mini chocolate chips on each frosted cupcake for a delightful decoration.
14. Enjoy!
Your Mint Chocolate Chip Cupcakes are ready to be served! Enjoy these delicious treats with family and friends!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by combining ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and you’re good to go!
How Can I Make These Cupcakes Gluten-Free?
You can use a gluten-free all-purpose flour blend! Just be sure the blend contains xanthan gum to help bind the ingredients together. Keep an eye on the baking time as gluten-free cupcakes may bake a little faster.
What’s the Best Way to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best flavor and texture!
Can I Use Regular Chocolate Chips Instead of Mini Chocolate Chips?
Yes, you can! Regular chocolate chips will work just fine, but they will be more prominent in the cupcakes. If you prefer a bit less chocolate, you might want to reduce the amount slightly or finely chop the regular chocolate chips before folding them into the batter.
