Bright, minty, and studded with chocolate chips, these Mint Chocolate Chip Cupcakes are a breezy crowd-pleaser for parties or cozy afternoons. They bake up quickly and frost smoothly, making them ideal for last-minute celebrations. If you enjoy chocolate-forward treats, also try the moist chocolate chip banana bread for a baked-goods rotation.
Why You’ll Love This Mint Chocolate Chip Cupcakes
- Bright, refreshing mint flavor balanced with rich chocolate.
- Quick to mix and bake — perfect for weeknight baking.
- Frostable texture that pipes and holds shape for decorating.
- Family-friendly and kid-approved for birthdays and gatherings.
- Freezable for easy make-ahead dessert planning.
Ingredients Needed
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup chocolate chips (for batter)
For Frosting
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
Toppings
- Chocolate chips (for garnishing)
Step-by-Step Instructions 5
1. Prep the oven and pan
Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Whisk wet ingredients
In another bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and peppermint extract.
4. Combine batter and add chips
Gradually add the wet ingredients to the dry ingredients and mix until just combined, then fold in the chocolate chips.
5. Fill and bake
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. Make frosting and finish
For the frosting, beat the butter until creamy, then gradually add powdered sugar and heavy cream, mixing until smooth. Add peppermint extract and continue mixing until fluffy, then frost the cooled cupcakes and sprinkle chocolate chips on top.
Serving Suggestions Mint Chocolate Chip Cupcakes
- Serve with a scoop of vanilla ice cream for an indulgent duet.
- Dust with cocoa powder and present on a tiered stand for parties.
- Pair with a cold glass of milk or a minty latte to complement the flavor.
- Add a crunchy cookie on the side and a few extra chips for texture.
- For a dessert board, place alongside chocolate chip cookie dough bites for variety.
Tips for Success Mint Chocolate Chip Cupcakes
- Measure flour by spooning it into the cup and leveling for accurate texture.
- Don’t overmix the batter; stop once dry streaks disappear to keep cupcakes tender.
- Cool cupcakes completely before frosting to prevent melty frosting.
- Use room-temperature butter for a smooth, lump-free frosting.
- For make-ahead convenience, freeze unfrosted cupcakes and thaw before frosting.
- If you want extra moistness, check tips from similar recipes like chocolate chip zucchini muffins for mix-in ideas.
Variations
Here are a few easy ways to change it up:
- Dairy-free: Use dairy-free milk and vegan butter to make frosting and batter dairy-free.
- Mint intensity: Reduce peppermint extract in batter and strengthen in frosting for bolder mint frosting.
- Extra texture: Fold in chopped nuts or shredded coconut for crunch and flavor.
Follow us on Pinterest for more cozy ideas.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 0.5 cups chocolate chips (for batter)
For Frosting
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
Toppings
- Chocolate chips (for garnishing)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and peppermint extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined, then fold in the chocolate chips.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Frosting and Finishing
- For the frosting, beat the butter until creamy, then gradually add powdered sugar and heavy cream, mixing until smooth.
- Add peppermint extract and continue mixing until fluffy, then frost the cooled cupcakes and sprinkle chocolate chips on top.
