Mint Chocolate Chip Cupcakes
There’s something undeniably delightful about the combination of mint and chocolate, especially when it comes to desserts. These Mint Chocolate Chip Cupcakes bring a refreshing twist to the classic chocolate cupcake, infused with minty goodness and topped with a luscious buttercream frosting. Perfect for any occasion, these cupcakes will have your friends and family coming back for seconds, and maybe even thirds! Let’s dive into this exciting recipe that promises to elevate your baking skills.
Why This Recipe Is Reliable
These Mint Chocolate Chip Cupcakes are made with a devil’s food cake mix, which ensures a moist and decadent base without the hassle of measuring out flour and cocoa powder. The addition of instant chocolate pudding mix intensifies the chocolate flavor and adds an irresistible texture. Plus, the incorporation of sour cream keeps the cupcakes moist and tender, while the Andes Crème de Menthe baking chips deliver bursts of minty flavor that will make every bite unforgettable. This recipe is tested and loved, ensuring that you’ll achieve cupcake perfection every time!
Ingredient List
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- 1 1/2 cups Andes Crème de Menthe baking chips
- 4 sticks (2 cups) unsalted butter, room temperature
- 1.5 pounds (28 ounces) confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy cream
- Green gel dye (optional)
- 1/4 teaspoon pure peppermint extract
- 2 ounces semi-sweet chocolate, melted and cooled
- 2 tablespoons unsweetened cocoa powder
- Mini chocolate chips for decoration
What You’ll Need (Gear)
- Mixing bowls – for combining ingredients.
- Electric mixer – to whip the buttercream to perfection.
- Cupcake pan – to bake your cupcakes.
- Cupcake liners – for easy removal and presentation.
- Measuring cups and spoons – for accurate ingredient measurements.
- Spatula – for scraping down the sides of the bowl and frosting the cupcakes.
Mint Chocolate Chip Cupcakes Made Stepwise
Step 1: Prepare the Oven and Cupcake Pan
Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners to prevent sticking and for easy cleanup.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the devil’s food cake mix and the instant chocolate pudding mix until well combined.
Step 3: Add Wet Ingredients
To the dry mixture, add the sour cream, vegetable oil, beaten eggs, and pure vanilla extract. Mix on medium speed until well blended.
Step 4: Incorporate Warm Water
Gradually add the warm water to the mixture and continue to mix until smooth. The batter will be somewhat runny, which is perfect for moist cupcakes!
Step 5: Fold in the Mint Chips
Gently fold in the Andes Crème de Menthe baking chips until evenly distributed throughout the batter.
Step 6: Fill the Cupcake Liners
Using a measuring cup or ice cream scoop, fill each cupcake liner about two-thirds full with batter.
Step 7: Bake
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Mint Buttercream Frosting
In a large mixing bowl, beat the room-temperature unsalted butter until creamy. Gradually add the sifted confectioners’ sugar, mixing on low speed. Once combined, add the heavy cream, peppermint extract, and green gel dye (if using). Beat on high speed until the frosting is fluffy and light.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the mint buttercream. You can use a piping bag for a professional touch or simply spread it on with a spatula.
Step 10: Add the Finishing Touches
Drizzle the melted semi-sweet chocolate over the frosted cupcakes and sprinkle mini chocolate chips on top for an extra chocolatey crunch.
Warm & Cool Weather Spins
- For warmer days, consider chilling the frosted cupcakes in the fridge for 30 minutes before serving. This enhances the minty freshness and makes them even more refreshing.
- In cooler weather, serve them at room temperature to enjoy the rich chocolate flavor fully.
Slip-Ups to Skip
- Don’t overmix the batter after adding the flour; this can lead to tough cupcakes.
- Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Be careful not to overbake the cupcakes, as this can dry them out. Keep an eye on them as they approach the baking time.
Save It for Later
If you want to save these Mint Chocolate Chip Cupcakes for later, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Just make sure to wrap them individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw at room temperature and frost them fresh!
Helpful Q&A
Can I use homemade chocolate cake instead of a cake mix?
Absolutely! If you prefer to make everything from scratch, you can use your favorite chocolate cake recipe. Just ensure it yields a similar volume to the cake mix used in this recipe.
What can I substitute for the sour cream?
You can use plain Greek yogurt as a great substitute for sour cream. It will provide similar moisture and tanginess.
How do I store leftover frosting?
Leftover mint buttercream can be stored in an airtight container in the refrigerator for up to one week. When ready to use, let it come to room temperature and re-whip it to restore its fluffiness.
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Just keep them covered at room temperature until you’re ready to frost and serve. This allows the flavors to meld beautifully!
Next Up in Your Queue
- Mint Brownies – Another delightful minty treat that pairs perfectly with these cupcakes!
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars – For those who can’t resist a classic cookie bar with a twist!
Ready, Set, Cook
Baking these Mint Chocolate Chip Cupcakes is not just about creating a delicious treat; it’s about the joy of sharing something special with loved ones. With every bite, you’ll experience the rich chocolate, refreshing mint, and creamy frosting that makes these cupcakes truly irresistible. So grab your apron and get ready to impress everyone with your baking skills! Enjoy the delightful process and the even sweeter results. Happy baking!
Mint Chocolate Chip Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners to prevent sticking and for easy cleanup.
- In a large mixing bowl, whisk together the devil's food cake mix and the instant chocolate pudding mix until well combined.
- To the dry mixture, add the sour cream, vegetable oil, beaten eggs, and pure vanilla extract. Mix on medium speed until well blended.
- Gradually add the warm water to the mixture and continue to mix until smooth. The batter will be somewhat runny, which is perfect for moist cupcakes!
- Gently fold in the Andes Crème de Menthe baking chips until evenly distributed throughout the batter.
- Using a measuring cup or ice cream scoop, fill each cupcake liner about two-thirds full with batter.
- Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the room-temperature unsalted butter until creamy. Gradually add the sifted confectioners' sugar, mixing on low speed. Once combined, add the heavy cream, peppermint extract, and green gel dye (if using). Beat on high speed until the frosting is fluffy and light.
- Once the cupcakes are completely cool, frost them generously with the mint buttercream. You can use a piping bag for a professional touch or simply spread it on with a spatula.
- Drizzle the melted semi-sweet chocolate over the frosted cupcakes and sprinkle mini chocolate chips on top for an extra chocolatey crunch.
Notes
- For warmer days, chill the frosted cupcakes for 30 minutes before serving to enhance the minty freshness.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- You can freeze unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting.
