Mint Chocolate Chip Cupcakes

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Simply perfect chocolate cupcakes topped with mint chocolate chip frosting!

Mint Chocolate Chip Cupcakes |

My four year-old suddenly loves to bake with me and I couldn’t be more thrilled. He might only be in it to lick the beaters and bowls, but I am so overjoyed to have him by my side in the kitchen that I just don’t care.

A few weeks ago we had a spare afternoon and I asked him what we should make. “Cupcakes!” was his very enthusiastic response. So, cupcakes it was. And since his favorite treat ever is mint chocolate chip ice cream, I thought we’d combine the two. And they turned out so awesome that I just had to recreate them to share with all of you.

And the fact that we’re celebrating St. Patrick’s Day this week? Well that’s just a bonus.

Mint Chocolate Chip Cupcakes |

The chocolate cupcakes are scaled down from my favorite sour cream chocolate cake recipe, and the frosting is just my go-to whipped vanilla buttercream with mint extract used in place of the vanilla, a little green food coloring added, and plenty of chopped semi-sweet chocolate mixed in. It looks just like mint chocolate chip ice cream!

The flavor is spot-on too— chocolate and mint are so good together!— and these cupcakes are a treat both adults and kids alike are sure to love.

If you’re looking for more mint+ chocolate sweets, I’ve more than got you covered: Mint Chocolate Chip Ice Cream Cake, Boozy Creme de Menth Mudslide Milkshakes, Mint Chocolate Chip Ice Cream Brownie Bars, and of course, Mint Chocolate Chip Ice Cream.

Mint Chocolate Chip Cupcakes |

baking tip:Cupcake baking tips

  • Use a measuring scoop to portion equal amounts of batter into each cup so they bake evenly. (This is the one I use.)
  • Don’t fill more than 2/3 full. Cupcakes use the walls of the cupcake liners or muffin pan to help them rise. If you overfill the liners, there’s too much batter and not enough space to climb. The batter can spill over the sides and you’ll be left with flat cupcakes.
  • Resist the urge to open the oven and peek during baking. The small cupcakes are more susceptible to sinking due to a drop in temperature.
  • Using your oven light, look to see when the cupcakes are domed and appear to be set. Then open and touch lightly. If they spring back, they’re done.
  • Let cool in the pan for 5 minutes, or until they’re cool enough to handle, then transfer them to a cooling rack. The heat from the pan will overcook and dry out the cupcakes if left in too long.

Mint Chocolate Chip Cupcakes |

Mint Chocolate Chip Cupcakes

Best ever chocolate cupcakes topped with mint chocolate chip frosting!



  • 2/3 cup (160 ml) hot coffee (see Notes)
  • 1/2 cup (40 grams) unsweetened cocoa
  • 1 1/4 cup (150 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup (200 grams) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2/3 cup (150 grams) sour cream, at room temperature
  • 1/2 cup (125 ml) vegetable oil
  • 1/2 teaspoon mint extract


  • 4 cups (1 lb, 455 grams) powdered sugar, sifted
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 1/8 teaspoon salt
  • 1/4 cup (60 ml) heavy whipping cream
  • 1 teaspoon mint extract
  • Green food coloring (I prefer to use gel food coloring)
  • 1 cup ( grams) chopped semi-sweet chocolate


To make the cupcakes:

  1. Preheat oven to 35o degrees F. Grease a regular muffin pan with nonstick spray or line with paper liners.
  2. Combine the hot coffee and cocoa powder and whisk until smooth. Set aside to cool to room temperature.
  3. In a medium bowl, combine the flour, salt, and baking soda.
  4. In a large bowl, whisk together the sugar, egg, and egg yolk for a minute or two until thick and pale. Stir in the sour cream followed by the vegetable oil and mint extract. Add the cocoa mixture and mix until incorporated. Stir in the flour mixture.
  5. Divide the batter into the muffin pan, filling each muffin tin about halfway and no more than 2/3 full. Bake until cupcakes appear set and tops bounce back when gently pressed, about 12-14 minutes. Let cool a few minutes in the pan, then transfer to a wire rack to cool completely. Repeat with remaining cake batter.
  6. Cupcakes can be made and stored in the fridge up to 5 days in advance.

To make the frosting:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix the powdered sugar, butter, salt, whipping cream, and mint extract on low speed until it starts to come together. Increase speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
  2. Add desired amount of food coloring and mix until smooth, stir in chopped chocolate.
  3. Frost cooled cupcakes with the frosting as desired.
  • I like to use coffee in my chocolate cakes because it makes a big difference to enhance the chocolate flavor of the cupcakes. The cupcakes will not have any coffee flavor. If you don't brew coffee in your home, pick up a cup of black coffee from a cafe, or substitute with water.
  • If you'd like to use a piping bag and tip to frost these cupcakes, make sure you chop the chocolate fairly finely.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.