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Mint Chocolate Chip Cupcakes

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These mint chocolate chip cupcakes combine refreshing mint flavor with melty chocolate chips, perfect for St. Patrick’s Day celebrations or any festive occasion. They are quick, easy, and crowd-pleasing with a tender crumb and festive green frosting.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk (or dairy-free milk)
  • 1 teaspoon pure peppermint extract
  • ¾ cup (135g) mini chocolate chips
  • ¾ cup (170g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar
  • 2 tablespoons (30ml) heavy cream (or coconut cream)
  • ½ teaspoon pure peppermint extract (for frosting)
  • Green gel food coloring (a few drops, optional)
  • Mini chocolate chips or chocolate shavings (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat ½ cup softened butter and ¾ cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in 1 teaspoon peppermint extract.
  5. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined.
  6. Fold in ¾ cup mini chocolate chips evenly using a rubber spatula.
  7. Spoon batter into cupcake liners, filling about ⅔ full (yields 12 cupcakes). Smooth tops gently.
  8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  10. For frosting, beat ¾ cup softened butter until creamy. Gradually add 3 cups powdered sugar, alternating with 2 tablespoons heavy cream. Add ½ teaspoon peppermint extract and green gel food coloring. Mix until smooth and fluffy.
  11. Pipe or spread frosting generously on each cupcake. Garnish with extra mini chocolate chips or chocolate shavings.

Notes

Do not overbeat the batter to keep cupcakes light and tender. Fold in chocolate chips gently to prevent sinking. Use gel food coloring for vibrant frosting without thinning it. For dairy-free, use vegan butter, almond or oat milk, and coconut cream. For gluten-free, substitute with a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: mint chocolate chip cupcakes, St. Patrick's Day cupcakes, mint cupcakes, chocolate chip cupcakes, festive cupcakes, easy cupcakes, holiday treats

Find it online: https://chrisfeasts.com/mint-chocolate-chip-cupcakes-recipe-5-easy-steps-for-st-patricks-day-treats/