Rich, super soft Chocolate Cupcakes topped with super creamy Mint Buttercream. If you love Mint Chocolate Ice Cream – you need to make these Mint Chocolate Cupcakes!Today, I’m so excited to share this recipe with you. Think Andes Chocolate Mints. Think Thin Mint Cookies. Think MINT CHIP ICE CREAM. In delicious cupcake form. That’s right, we’re making Mint Chocolate Cupcakes.
Seriously. These are the softest, most delicious, most chocolate-y chocolate cupcakes. Then we’re topping it off with creamy, smooth mint buttercream frosting and sprinkling with chocolate chips. So you get all the delicious flavor of mint chip ice cream, without having to wait for ice cream weather.
You see – growing up, mint chip ice cream was my favorite. Probably because it was my older sister’s favorite and my greatest desire was to be her twin. Which she fully exploited for her personal gain. But she had excellent taste in ice cream. So all’s well.
One fateful summer afternoon she was taking me for ice cream. But tragedy struck as I dropped my ice cream money down the cracks of the ice cream parlor’s large wooden veranda. I watched in slow motion as the best day quickly turned into my worst nightmare. And from then on – the flavor just seemed cursed.
But after years of avoiding mint chip ice cream the curse has lifted and I’ve been blessed with the most delicious Mint Chocolate Cupcakes. And I’m sharing said cupcakes with you – my internet friends. They’re so, so moist & chocolate-y with the softest cupcake crumb. And the frosting – literally mint chip ice cream in frosting form. Seriously, the stars aligned for these delicious morsels.
What makes the cupcakes so soft & moist is the fact that we’re using oil, 2 eggs, sour cream & buttermilk in the batter. Whoa there. Now, I’d NEVER recommend using oil in vanilla cupcakes. But in chocolate cupcakes the rich flavor hides any taste of oil and the oil makes your cupcakes ridiculously moist. Then eggs for tenderness, sour cream to combat dry cake crumbs, and buttermilk for the softest cupcake texture. Perfection.
The frosting is adapted from a classic vanilla buttercream – with the addition of mint extract and a few drops of green food coloring. You can adjust the level of minty-ness depending on your preference. And I must say – the combo of rich chocolate cake and creamy, mint buttercream is pure cupcake bliss.
These are actually my new favorite cupcakes. And the fact that I can have mint chocolate deliciousness without waiting for summer heat and ice cream treats – is just one more thing to love.
- 1 cup all purpose flour , spooned and leveled
- 2/3 cup natural cocoa powder , spooned and leveled
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 and 1/4 cup granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 3 tablespoons sour cream , room temperature (or plain yogurt)
- 2/3 cup buttermilk , room temperature*
- 1 and 1/4 cups unsalted butter , softened to room temperature
- 4-5 cups icing/powdered/confectioner's sugar , sifted
- 1/4 teaspoon salt , to taste
- 1/4 cup whipping cream/heavy cream**
- 1/2 - 2 teaspoons mint extract
- green food coloring
- mini chocolate chips for decorating
Preheat the oven to 350F degrees and line 2 12-cavity muffin tins with cupcake liners. The recipe will make about 18-20 cupcakes total.
In a large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
In a separate large bowl beat together the oil, sugar, eggs and vanilla using a stand or hand-held electric mixer until combined and no sugar lumps remain. Turn off the mixer, scrape down the sides of the bowl and stir in the sour cream. With the mixer on low speed add in about half of the flour mixture followed by half of the buttermilk until combined. Turn off the mixer and scrape down the sides of the bowl as needed. Repeat with the second half of the flour mixture and buttermilk until smooth.
Spoon the batter into the prepared muffin pan, filling each cavity to 1/2 to 2/3rds full. Be careful not to overfill. Bake for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
While the cupcakes are cooling, make the frosting. Using a stand or hand-held electric mixer beat the butter on medium speed until the color has lighted and the butter is fluffy. Turn down the mixer to low and add in about 1/2 to 1 cup of icing sugar at a time. After almost combined, turn the mixer to high speed and beat for 5-10 seconds. Repeat with the rest of the icing sugar. Once almost all of the icing sugar has been added, beat in the whipping cream 1 tablespoon at a time until the desired consistency is reached. Then add in the mint extract about 1/2 teaspoon at a time along with the green food coloring until the desired color and level of minty-ness is reached.
Frost the icing using a piping bag or with the flat-edge of a knife. Sprinkle with mini chocolate chips for decoration.
*If you don't have buttermilk, add 2 teaspoons of distilled vinegar to a liquid measuring cup. Then fill with milk to the 2/3 cup line. Allow to sit for 5 minutes to sour.
**Whipping cream can be replaced with milk. The frosting will not be as thick however.