Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

06.12.2013

Chocolate Cupcakes with Mint Chocolate Chip Frosting | Cooking Classy

Forget mint chocolate chip ice cream. With these you basically get that ice cream plus a delicious chocolate cupcake in one. No the frosting is not ice cream but it tastes just like it and can also be spread over a cupcake to look like it. I want to eat it by the spoonful, as if it were ice cream. I used my favorite fluffy buttercream frosting for this recipe (because it’s my favorite, obviously) and I adapted it to be mint chocolate chip.

If you really want a cupcake that people will talk about, cut out about a tablespoon of the cupcake on the top, in the center, and spoon in some dark chocolate ganache. You’ll make friends for life with anyone who tries one :). Really they are so good they don’t need the added bonus of a rich ganache filling, so make them without it and you’ll still fall in love. Enjoy!

I haven’t tried this yet, but these would be cute to bake the cupcake portion in ice cream cones. Then top with frosting. Or you can do them like so…

Chocolate Cupcakes with Mint Chocolate Chip Frosting | Cooking Classy

Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 12 Cupcakes

Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

Ingredients

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour
  • Mint Chocolate Chip Frosting*
  • 3/4 cup butter, partially softened** (preferably half salted and half unsalted butter)
  • 1 tsp mint extract (don't use peppermint!)
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 Tbsp heavy cream
  • Green food coloring (I used 10 drops)
  • 85g semi-sweet or bittersweet chocolate, finely chopped (1/2 cup)

Directions

  • Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  • Divide batter among 12 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with Fluffy Mint Chocolate Chip Buttercream Frosting. Store in an airtight container.
  • For the Mint Chocolate Chip Buttercream Frosting:
  • In the bowl of an electric stand mixer, using the paddle attachment whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl. Blend in mint extract and vanilla extract. Add in powdered sugar and heavy cream and mix on low speed until combined. Blend in food coloring then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Fold in chopped chocolate just before spreading frosting over cupcakes.
  • *If you would like the same amount of frosting as that pictured I would make 1 1/2 of the frosting recipe.
  • **Be careful not to melt the butter if softening in the microwave. I like to let mine either rest on the counter and come close to room temp or in a rush, place it in the microwave, unwrapped and resting in a small bowl and heat in 4 second intervals rotating between intervals until it's somewhat soft.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/06/chocolate-cupcakes-with-fluffy-mint-chocolate-chip-buttercream-frosting/

 

77 comments

  • Averie @ Averie Cooks: They’re gorgeous! And so creative! I just made some cupcakes today for a post next week and I don’t make that many, and was reminded what a pain they are to photograph. At least mine were. Yours…are stunning. And you make it look effortless! June 13, 2013 at 1:02am Reply

    • Jaclyn: Thanks Averie, you are always too nice :)! June 13, 2013 at 8:54am Reply

  • Yammie @ Yammie’s Noshery: THESE ARE AWESOME!!! I love mint chocolate chip and the fact that you made the top look like a scoop of ice cream is so adorable! June 13, 2013 at 4:52am Reply

  • Kayle (The Cooking Actress): OMG how cute are these?? I love that you made them look like ice cream! Mint choc. chip is my bf’s fave ice cream flavor, so these would be a big hit over here! June 13, 2013 at 6:50am Reply

  • Julie: I love, love, love how these look!! My hubby is a huge mint chocolate chip fan, so I need to make these. Thanks for sharing! June 13, 2013 at 8:41am Reply

    • Jaclyn: Thanks Julie :)! June 13, 2013 at 8:53am Reply

  • Kailley @ Kailley’s Kitchen: Stunning photos! This recipe sounds fabulous! June 13, 2013 at 10:01am Reply

    • Jaclyn: Thanks Kailley! June 13, 2013 at 5:02pm Reply

  • Annie @ Natural Sweet Recipes: How adorable! You captured the essence of ice cream perfectly. I can only imagine how fluffy and delicious that frosting is. Those cupcakes would be such a great summer party treat! June 13, 2013 at 10:09am Reply

  • Mimi @ Culinary Couture: Love how the first one looks just like a big scoop of ice cream! June 13, 2013 at 10:44am Reply

  • Jocelyn (Grandbaby Cakes): That is such a fun cupcake!! June 13, 2013 at 11:53am Reply

  • Joan: You take the BEST photos of food and I love it all even when it’s food I don’t like. Like seafood. The cupcakes look divine! June 13, 2013 at 2:01pm Reply

    • Jaclyn: Thanks so much Joan, that’s so kind of you to say! I don’t know much about food photography (or any photography for that matter) but it’s fun to learn as I go :). June 13, 2013 at 5:00pm Reply

  • Susan: I rarely, if ever, eat cupcakes, and am not sure I’ve ever baked any. But these look and sound delicious, and I love what you did to make the frosting look like ice cream. Very creative! June 13, 2013 at 2:16pm Reply

  • Deb: You have my full attention, as Chocolate Mint is a favorite ice cream of mine! The cupcakes are just scrumptious! I am sure I would eat the frosting by the spoonful! June 13, 2013 at 4:02pm Reply

  • Georgia @ The Comfort of Cooking: This is such a fun idea for cupcakes, Jocelyn! I’ve been thinking that’s its so tricky to come up with frozen recipes to serve at parties, but this is the best of both worlds! You get the look of a frozen treat, but no melting! Thanks for sharing. June 14, 2013 at 7:54am Reply

  • Nicole: Oh. My. Deliciousness. These look absolutely amazing! Pinning now :) June 14, 2013 at 9:12am Reply

    • Jaclyn: Thanks for pinning Nicole! June 14, 2013 at 10:30am Reply

  • Ashley | Spoonful of Flavor: I thought this was ice cream, but cupcakes are even better! I’ve been craving a cupcake all afternoon. June 14, 2013 at 10:18am Reply

  • Julie: Ok, so I couldn’t wait…we made this frosting for a layer cake today. The frosting is perfect…can hardly wait to try the whole cake!! June 14, 2013 at 10:43am Reply

    • Jaclyn: I’m so glad you liked it Julie! Thanks for leaving a comment! June 14, 2013 at 11:56am Reply

  • Rachel @ Bakerita: That frosting looks to die for!!! I need to make these ASAP. Mint chip is amazing, and the fact that you turned it into frosting is heaven. Pinned! June 14, 2013 at 12:14pm Reply

    • Jaclyn: Thanks for the pin Rachel! June 15, 2013 at 12:15am Reply

  • sally @ sallys baking addiction: Love mint chocolate chip ice cream AND mint chocolate chip buttercream. So good, Jaclyn. :) June 14, 2013 at 12:45pm Reply

  • Dina: i love how the frosting looks like a scoop of ice cream! June 14, 2013 at 2:46pm Reply

  • Maureen, Milwaukee: The “mint” flavoring I can find in the grocery store is actually spearmint. Isn’t peppermint the actual mint flavor used in min t chocolate chip ice cream? I’m confused! June 14, 2013 at 6:41pm Reply

    • Jaclyn: Some use peppermint extract in their mint ice cream which is weird to me because why not call it peppermint ice cream. Mint and peppermint are two different types of plants so the oils are extracted from two different plant types giving two different flavors. I believe they are in the same family, but peppermint to me is more pronounced and doesn’t seem to have the cool minty flavor of the other. If that is all you can find I would use a smaller amount. June 14, 2013 at 7:19pm Reply

  • Christy Denney: Oh my gosh! Can I tell you how in love I am with your photos? You should do a photography post or at least give some of us not so talented some tips! June 14, 2013 at 8:23pm Reply

    • Jaclyn: You are joking right? I always look at your photos and think that same thing! I love you pictures, the lighting is always beautiful and the colors are so perfect and I immediately want to eat everything I see on your site. Thanks for your nice comment Christy :)! June 15, 2013 at 12:14am Reply

  • Janet: These cupcakes look amazing! I can’t wait to make them for my family. Thanks for the tip on the ganache filling too–sounds delightful! June 15, 2013 at 5:14pm Reply

  • Katrina @ Warm Vanilla Sugar: These look sooooo good!!!! Love the ice cream looking photo especially :) June 16, 2013 at 7:05am Reply

  • Me: can i use any cake for the base? June 16, 2013 at 6:42pm Reply

    • Jaclyn: Yes as long as it goes well with mint then definitely :) June 16, 2013 at 9:59pm Reply

  • angela @ another bite please: mint chocolate chip ice cream is my all time favorite ice cream…so that is now to say I am sure these will be my favorite cupcake…and then your tip to fill with some ganache…oh my! beautiful photos….love the ice cream cone on top! June 17, 2013 at 10:08am Reply

    • Jaclyn: Thanks Angela! June 19, 2013 at 10:45am Reply

  • Lynzi: I love everything about this cupcake!!! Any tips for how to do the ice cream scoop frosting technique? June 18, 2013 at 4:19am Reply

    • Jaclyn: Thanks :)! For tips I’d recommend loading on a lot of frosting, making it into a round then dabbing some extra frosting around the edges, then take an icing spatula or butter knife and make a slight indentation where the round and edges meet (hope that makes sense :). June 18, 2013 at 12:03pm Reply

  • Jocelyn: I made these cupcakes with my daughter today, and they are fabulous! I think my kids would have been happy just to eat a bowlful of the frosting. The cupcakes are lovely to behold, and just as wonderful to taste. Thank you! June 21, 2013 at 5:14pm Reply

    • Jaclyn: I’m so happy to hear that Jocelyn! I would be happy eating a bowlful of the frosting too :). Thanks so much for your comment! July 5, 2013 at 2:02pm Reply

  • joe joe: Hi, I am in the uk. Pls could you give uk metric conversions as we don’t use ‘cups’ and I’d love to give these cakes a try as they look delicious! Many Thanks. :-) June 23, 2013 at 1:17pm Reply

    • Jaclyn: I’m sorry but I don’t have any of my recipes in weights. I need to post some of them that way though, one of these days :). I always forget because I’m used to the cups method. June 27, 2013 at 7:00pm Reply

  • shelly (cookies and cups): These are totally adorable!! My kiddo would go CRAZY for these! Pinned :) June 25, 2013 at 6:10am Reply

    • Jaclyn: Thanks Shelly and thanks for the pin! June 25, 2013 at 9:44am Reply

  • Jessie Ilfeld: I just made these and they turned out DELICIOUS! thank you so much!

    Also, do you recommend storing in fridge or can they be room temp? July 16, 2013 at 8:54pm Reply

    • Jaclyn: Room temp is okay – but during the summer I like to keep mine in the fridge, and be sure it’s in an airtight container. Then I bring them to room temp before serving. I’m so glad you liked them Jessie :)! July 16, 2013 at 9:35pm Reply

  • Aysha: hi i just wanted to know how big the cup you use is? im from the uk and would love to make this cupcake but i dont know how much of each ingredient to use. Help? July 18, 2013 at 4:57pm Reply

  • Shari Kelley: I made these mint cupcakes, today, and I just had to let you know how much we liked them. My husband doesn’t even like cake, and he loved them. I don’t really like mint that much, and think they were one of the best cupcakes I’ve ever had. My daughter said the same thing. Our family is so grateful to you for coming up with the recipe and the cute presentation. I’m sure this will be the first of many times I make them! July 18, 2013 at 8:19pm Reply

    • Jaclyn: I’m so glad your family including your non-cake-loving husband liked these Shari:)! Thanks for leaving a comment!! July 31, 2013 at 6:12pm Reply

    • Katie Marion: i saw that you have made these and i wanted ask you exactly how you did it. i did everything i was supposed to, or at least i thought, but it came out runny and the green keeps seperating. i can’t figure out what went wrong. i’m too scared to add in anything extra to fluff it up, and i was beating it for a while but still no improvement. August 17, 2013 at 4:24pm Reply

      • Jaclyn: Did you maybe melt the butter or cream cheese when softening? I haven’t had this happen before but I’ve heard people mention that can happen if it’s too hot/melted. If that’s the case the best thing to do would probably be to chill it until it’s more firm then try again, just my guess.
        Oh and I just found this link that might be helpful:
        http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 August 18, 2013 at 1:54pm Reply

  • Mint Chocolate Chip Cupcakes | Cook AZ I Do: […] just love how Jaclyn at Cooking Classy frosted these cupcakes.  She made the frosting look like a scoop of ice cream.  So clever.  […] July 19, 2013 at 4:33pm Reply

  • Christine: Do u have the conversion in grams? July 20, 2013 at 8:42pm Reply

    • Jaclyn: I’m sorry but unfortunately I don’t, next time I make it I will try to remember to weigh it. July 23, 2013 at 8:43pm Reply

  • Frosting: A Quick How To | Giraffes Can Bake: […] recipe makes A LOT but I did end up using almost all over it on 16 cupcakes. The recipe is from Cooking Classy, mine is doubled and uses peppermint instead of mint (They insist on using mint extract, but […] July 21, 2013 at 8:56pm Reply

  • hannah: these were amazing! so easy and delish! July 28, 2013 at 10:24pm Reply

    • Jaclyn: I’m so happy to hear you liked these cupcakes Hannah! Thanks for coming back to leave a comment! July 31, 2013 at 6:36pm Reply

  • Kara: everything about this post is so cute. the pictures are amazing, and my chocolate cupcakes are in the oven as I speak!

    after whipping up the frosting (my apartment is super warm at the moment) and mixing in the green food coloring and the mint extract….I was tasting it, and something just wasn’t sitting right with me. Kept tasting it…couldn’t put my finger on it, and all of a sudden, it came to me.
    TOOTHPASTE! It looks and tastes like toothpaste (when it’s warm and smooth and tried on its own)!!
    I’m totally sure it’s going to be fabulous on top of the cupcakes, but I had to chuckle at that. my giant bowl of colgate in my kitchen. August 5, 2013 at 8:29pm Reply

    • Jackie: I actually think it tastes like sweetened toothpaste. My husband can’t take it and won’t even eat it. I am not sure what the issue is. One thought I have is that there should be much less peppermint extract. I looked at another recipe that would have called for about 3/8 tsp of it for this amount of butter. My other thought is maybe I should have used peppermint extract instead of mint. If anyone has any thoughts I am open to them but I can’t figure it out. Bummed these did not turn out how I hoped. November 30, 2013 at 6:12pm Reply

  • Chocolate Chip Mint Frosting | Kimmy's Bake Shop: […] Chocolate Chip Mint Frosting  (double recipe for one two layer cake) From Cooking Classy […] September 4, 2013 at 9:19pm Reply

  • Daniela de Gracia: How were you able to shape the sides of the frosting that way? They look so gorgeous! Planning to try this for Christmas! December 6, 2013 at 11:35pm Reply

    • Jaclyn: Thanks :). I’d recommend loading on a lot of frosting, making it into a round then dabbing some extra frosting around the edges, then take an icing spatula or butter knife and make a slight indentation where the round and edges meet (hope that makes sense). December 15, 2013 at 10:35am Reply

  • Meghan O’Brien: Over the last two years I have really got into making cupcakes and I am known as the cupcake maker in my family. I am making cupcakes for this weekend and wanted to do something different and when I found these I was super excited to make them. Can’t wait to make them this weekend. :) Thanks for sharing this recipe. February 26, 2014 at 3:31pm Reply

    • Jaclyn: I hope you love them Meghan! March 4, 2014 at 9:25pm Reply

  • Heidi: can you use this frosting under fondant? i was looking for a mint chocolate icing and i found this site and wanted to try it under fondant March 3, 2014 at 11:08am Reply

    • Jaclyn: I think that should be fine. March 3, 2014 at 2:31pm Reply

  • Day 239 – Chocolate Cupcakes with Mint Chocolate Chip Frosting | my year of cupcakes: […] So today I thought we needed another happy cupcake.  (Not that the Phish Food Cupcakes didn’t make me smile….cause they did.)  But there is something just happy – and a little magical – about Mint Chocolate Chip for me.  You agree?  I hope so!  So, to go with today’s Tip Thursday video we have these Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Cooking Classy). […] March 27, 2014 at 7:32am Reply

  • Brooke Craig: I saw your note about not melting the butter and just wanted to let you know if you keep the butter in the wrapper, put it on its end (standing up), and heat for 10-15 seconds your butter will be perfectly soft and not melted. Got that useful tip from another site and wanted to share. :) I’m also excitedly planning on using your frosting recipe for my daughter’s b-day cake this summer. Thank you for the recipe! March 28, 2014 at 3:11pm Reply

    • Jaclyn: Thanks for the tip Brooke! March 28, 2014 at 8:54pm Reply

  • Jessica orengo: Omg!!!! I luv, luv, luv this recipe… It’s perfect!!! The only change I did was instead of crushing the chips I put them on top because I made a sponge bob cake and covered it with fondant.. I didn’t want it to tare. Loved it so much, I had leftover scraps and I made cake pops…. =D August 1, 2014 at 9:08am Reply

    • Jaclyn: So glad you loved it! Thanks Jessica! August 25, 2014 at 2:48pm Reply

  • Andre: Quick question. What should I use instead of the peppermint? I may be dumb but I can’t think of what to use if not peppermint. October 29, 2014 at 12:06pm Reply

    • Jaclyn: Coconut, raspberry, orange or you could just keep the cupcakes plain chocolate and add a plain vanilla buttercream or chocolate frosting, both of which I have recipes for if you just add to the search box in the upper right corner. November 27, 2014 at 12:56am Reply

  • Autumn Leigh: Why can’t we use peppermint? I only have peppermint extract so please let me know :) November 23, 2014 at 10:44am Reply

    • Jaclyn: You can I just think it has a different flavor but some people will use them interchangeably. November 27, 2014 at 12:46am Reply

  • Baby June: OMG those look incredible! I did a double take when I saw these, almost thought the frosting was actually ice cream at first. That is definitely my kind of frosting : cake ratio :) November 24, 2014 at 5:08pm Reply

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