why make this recipe
Chocolate Cupcakes with Mint Chocolate Chip Frosting are the perfect treat for chocolate lovers. These cupcakes are moist, rich, and topped with a delicious mint frosting that adds a refreshing twist. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, this recipe is sure to impress.
how to make Chocolate Cupcakes With Mint Chocolate Chip Frosting
Ingredients :
- 1 cup (240ml) water
- 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3–4 cups (360–480g) confectioners’ sugar
- 2 Tablespoons (30ml) heavy cream, at room temperature
- 1/4 teaspoon peppermint extract (or more; see recipe instructions)
- 2 drops green gel food coloring (optional)
- Salt, to taste
- 2/3 cup (120g) mini chocolate chips
Directions :
- Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with cupcake liners. This recipe makes about 14 cupcakes, so line another pan with 2 muffin liners if needed.
- Boil the water in a small saucepan. Place the cocoa powder in a medium heatproof bowl, and pour the boiling water on top. Whisk until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 2 minutes.
- Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Add the flour mixture and beat only until just combined. In a steady stream with the mixer running on low speed, add the cooled cocoa mixture and then beat until smooth. Avoid over-mixing.
- Divide the cupcake batter between the muffin liners, filling each about 3/4 full.
- Bake for 16–19 minutes, or until a toothpick inserted in the center comes out mostly clean with no wet crumbs. (A few moist crumbs are OK.) Remove from oven and cool completely before frosting.
- In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 2 minutes.
- Add 3 cups of confectioners’ sugar, heavy cream, peppermint extract, and food coloring (if using). Increase to high speed and beat for 3 minutes.
- Add more confectioners’ sugar if the frosting is too thin (up to 4 cups) or more cream if it’s too thick. Adjust the flavor with salt and more mint extract if desired.
- Using a rubber spatula, fold in the chocolate chips by hand.
- Frost cooled cupcakes generously. You may have leftover frosting depending on how much you use on each cupcake.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days.
how to serve Chocolate Cupcakes With Mint Chocolate Chip Frosting
These cupcakes are best served at room temperature. You can enjoy them on their own or serve them with a glass of milk or coffee for an extra special treat. Decorate with additional mint leaves or chocolate shavings for a beautiful presentation.
how to store Chocolate Cupcakes With Mint Chocolate Chip Frosting
To keep the cupcakes fresh, store them in an airtight container. If they are frosted, it’s best to refrigerate them. However, if you prefer, you can also keep them at room temperature for a day. If you have any leftovers, they can be stored in the fridge for up to 5 days.
tips to make Chocolate Cupcakes With Mint Chocolate Chip Frosting
- Make sure all your ingredients are at room temperature for better mixing.
- Avoid over-mixing the batter for light and fluffy cupcakes.
- For a stronger mint flavor, feel free to add more peppermint extract.
- Adjust the texture of the frosting by adding sugar or cream as needed.
variation
You can easily switch up the frosting by adding a different extract, such as vanilla or almond, to create a unique flavor. You can also use regular-sized chocolate chips instead of mini ones for more chocolatey bites in each cupcake.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes one day in advance. Just store them in an airtight container until you are ready to frost and serve.
Can I freeze these cupcakes?
Absolutely! You can freeze the unfrosted cupcakes. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. They will last for up to 3 months.
What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can omit it or substitute it with another flavor extract, like vanilla, for a different taste.
Chocolate Cupcakes with Mint Chocolate Chip Frosting
Ingredients
Cupcake Batter
- 1 cup (240ml) water Boiled
- 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened At room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs At room temperature
- 2 teaspoons pure vanilla extract
Mint Chocolate Chip Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened At room temperature
- 3–4 cups (360–480g) confectioners’ sugar Adjust according to desired thickness
- 2 Tablespoons (30ml) heavy cream At room temperature
- 1/4 teaspoon peppermint extract Adjust for stronger flavor
- 2 drops green gel food coloring Optional
- Salt to taste Salt
- 2/3 cup (120g) mini chocolate chips
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with cupcake liners. This recipe makes about 14 cupcakes, so line another pan with 2 muffin liners if needed.
- Boil the water in a small saucepan. Place the cocoa powder in a medium heatproof bowl, and pour the boiling water on top. Whisk until smooth and allow to cool to room temperature by placing in the refrigerator.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar together on medium-high speed until light and creamy, about 2 minutes.
- Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed, and then beat in the vanilla extract.
- Add the flour mixture and combine until just combined. Gradually add the cooled cocoa mixture until smooth, avoiding over-mixing.
- Divide the cupcake batter between the muffin liners, filling each about 3/4 full.
- Bake for 16–19 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and cool completely before frosting.
Frosting
- In a large bowl, beat the butter on medium-high speed until smooth and creamy, about 2 minutes.
- Add 3 cups of confectioners’ sugar, heavy cream, peppermint extract, and food coloring (if using). Increase to high speed and beat for 3 minutes.
- Adjust the frosting’s consistency and flavor by adding more confectioners’ sugar or cream as needed.
- Fold in the chocolate chips by hand using a rubber spatula.
- Frost cooled cupcakes generously, noting that leftover frosting may be available.