Mint Chocolate Chip Cupcakes - Fluffy cloud-like chocolate cupcakes, silky-smooth mint buttercream, and extra chocolate chips. These mint chocolate chip cupcakes are dressed-to-impress and oh-so-delicious.

MINT CHOCOLATE CHIP CUPCAKES

Fluffy cloud-like chocolate cupcakes, silky-smooth mint buttercream, and extra chocolate chips. These mint chocolate chip cupcakes are dressed-to-impress and oh-so-delicious.
Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 cupcakes

Ingredients

For cupcakes:

  • 20 g cocoa powder
  • 5 tbsp boiling hot water
  • 125 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125 g caster sugar
  • 125 g unsalted butter, softened
  • 2 large eggs
  • 1/4 tsp peppermint extract
  • 50 g chocolate chips

For buttercream:

  • 150 g unsalted butter, softened
  • 250 g icing sugar, divided
  • 1 tbsp milk
  • 1 tsp green food colouring
  • 1/2 tsp peppermint extract

For decoration:

  • 50 g chocolate chips
  • fresh mint leaves

Instructions

For cupcakes:

  1. Preheat oven to 340 ºF (170 ºC).

  2. Line a cupcake tray (for 12 cupcakes) with cupcake cases.
  3. Dissolve cocoa powder in boiling hot water, mixing until a smooth paste is obtained. Leave aside to cool.
  4. Sift together flour, baking powder, bicarbonate of soda, salt, and sugar into a large bowl.
  5. Add butter, eggs, peppermint extract, chocolate chips, and the cooled cocoa powder paste to the flour mixture.
  6. Whisk on medium to high speed for ~60 seconds (using either a paddle attachment on a stand mixer, or whisk beaters on a hand mixer), until a homogeneous batter forms.
  7. Use a spoon or an ice-cream scoop to fill the cupcake cases ~2/3 full with the cupcake batter.
  8. Bake in the preheated oven at 340 ºF (170 ºC) for about 20 minutes, or until a toothpick comes out clean.

  9. Allow to cool completely before piping on the buttercream.

For buttercream:

  1. Beat butter and 1/2 of the icing sugar for 5 minutes with either a paddle attachment on a stand mixer, or with whisk beaters on a hand mixer.
  2. Add 1 tbsp of milk and the other 1/2 of icing sugar. Beat for an additional 5 – 7 minutes until pale and fluffy.
  3. Add green food colouring and peppermint extract, mixing for ~1 minute, until evenly incorporated into the buttercream.

Assembling the cupcakes:

  1. Pipe the buttercream onto cooled cupcakes. (Note 1)
  2. Decorate with chocolate chips and fresh mint leaves.
  3. The cupcakes can be kept wrapped in cling film, or in a closed container, in a cool dry place for ~3 days (good luck not eating them within one day).

Recipe Notes

Note: I used a round nozzle, but you can use other types. Let your creative side free, and decorate the cupcakes in any way you want.