Chocolate Cupcakes With Mint Chip Frosting Recipe

This Chocolate Cupcakes With Mint Chip Frosting recipe is a real treat for birthdays or holiday parties and so easy to make! No fancy equipment needed, just whisk the boiling water and cocoa and let the oven work its magic to create a light, moist, and minty masterpiece. Make it once and you’ll never go back to store-bought boxed mixes again! It’s delicious with a cold glass of milk, a hot cup of coffee, a scoop of mint chocolate chip ice cream, a dollop of whipped cream; in fact most things.

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Chocolate Cupcakes With Mint Chip Frosting Recipe Ingredients

For the Chocolate Cupcakes:

• 1 cup (240 ml) water
• 1/2 cup (41 g) unsweetened natural or Dutch-process cocoa powder
• 1 1/3 cups (166 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

For the Mint Chocolate Chip Frosting:

• 1 cup (226 g) unsalted butter, softened to room temperature
• 3 to 4 cups (360–480 g) confectioners’ sugar
• 2 tablespoons (30 ml) heavy cream, at room temperature
• 1/4 teaspoon peppermint extract (adjust to taste)
• 2 drops green gel food coloring (optional)
• A pinch of salt, to taste
• 2/3 cup (120 g) mini chocolate chips

How To Make Chocolate Cupcakes With Mint Chip Frosting Recipe

1. Bloom the cocoa: Preheat your oven to 190 C (375 F). Line a 12-count muffin pan with cupcake liners. Boil the water and pour it over the cocoa powder in a heatproof bowl. Whisk until smooth. This “blooming” process is the secret to a deeper chocolate flavor. Place it in the fridge to cool while you prep the rest.
2. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
3. Cream the butter base: In a large bowl, beat the softened butter and sugar on medium-high speed for about 2 minutes until light and creamy. Add the eggs one at a time, followed by the vanilla extract, beating until smooth.
4. Combine the batter: Add the flour mixture and beat only until just combined. With the mixer on low speed, pour in the cooled cocoa mixture in a steady stream. Beat until just smooth; do not over-mix or the cupcakes will be tough.
5. Bake to perfection: Fill each muffin liner about 3/4 full. Bake for 16 to 19 minutes. They are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow them to cool completely before frosting.
6. Whip the mint frosting: Beat the butter on medium-high speed for 2 minutes. Add 3 cups of confectioners’ sugar, heavy cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes until fluffy. Add more sugar if it’s too thin or more cream if it’s too thick. Fold in the mini chocolate chips by hand using a spatula.
7. Frost and serve: Pile the frosting generously onto the cooled cupcakes using an icing spatula. Serve immediately or store for later!

Recipe Tips

• Boiling Water Secret: Pouring boiling water over cocoa powder “blooms” the chocolate, releasing all the trapped flavor notes. It’s the difference between an okay cupcake and a professional-grade one.
• Mini Chips Only: Always use mini chocolate chips for the frosting. Standard-sized chips are too heavy and will fall out of the frosting or make it difficult to spread smoothly.
• Room Temperature Dairy: Ensure your eggs, butter, and cream are all at room temperature. Cold ingredients will prevent the batter and frosting from emulsifying properly, which can lead to a grainy texture.
• Peppermint Strength: Peppermint extract varies wildly by brand. Start with a 1/4 teaspoon, taste your frosting, and add more only if you want a more intense “candy cane” kick.

What To Serve With Chocolate Cupcakes With Mint Chip Frosting?

This Chocolate Cupcakes With Mint Chip Frosting Recipe is a rich, minty treat that needs a creamy or hot pairing! A Cold Glass of Whole Milk is the quintessential choice for a refreshing contrast. For a more indulgent dessert, a side of Mint Chocolate Chip Ice Cream adds a lovely frozen element that pairs perfectly with the soft cupcakes! A Warm White Hot Chocolate or a Hot Café Americano pairs wonderfully with the dark cocoa and peppermint notes.

How To Store Chocolate Cupcakes With Mint Chip Frosting

• Room Temperature: Covered cupcakes stay fresh at room temperature for up to 1 day.
• Refrigerate: Store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier to prevent them from drying out.
• Freezing (Unfrosted): You can freeze the unfrosted cupcakes for up to 3 months. Thaw them overnight in the fridge and bring to room temperature before adding fresh frosting.
• Make Ahead: You can bake the cupcakes a day early and frost them the day you plan to serve.

Chocolate Cupcakes With Mint Chip Frosting Nutrition Facts

• Calories: 390 kcal (per cupcake)
• Total Fat: 22 g
• Saturated Fat: 14 g
• Cholesterol: 75 mg
• Sodium: 180 mg
• Total Carbohydrates: 48 g
• Sugar: 36 g
• Protein: 3 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 14 cupcakes.

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