Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

06.12.2013

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.

Chocolate Cupcakes with Mint Chocolate Chip Frosting | Cooking Classy

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…

MY LATEST VIDEOS
MY LATEST VIDEOS

Chocolate Cupcakes with Mint Chocolate Chip Frosting | Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

Yield: 12 Cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes

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)
  • 85 g semi-sweet or bittersweet chocolate , finely chopped (1/2 cup)

Instructions

  1. 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.
  2. 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.
  3. For the Mint Chocolate Chip Buttercream Frosting:
  4. 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.
  5. *If you would like the same amount of frosting as that pictured I would make 1 1/2 of the frosting recipe.
  6. **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.
  7. Recipe Source: Cooking Classy

93 comments

  • Natalie: How did you get the frosting to look like a scoop of ice cream? I am making these for my boss’ birthday next week, and would love to replicate the look!! September 23, 2016 at 10:53am Reply

    • Jaclyn: I used an ice cream scoop then just added more frosting around the bottom edge with an offset spatula. September 23, 2016 at 11:28am Reply

      • Natalie: Did you have to use anything to keep the frosting from sticking to the scoop? Cooking spray or anything? Sorry for the inquisition, but this is PERFECT for the occasion!!! September 23, 2016 at 11:31am Reply

        • Jaclyn: No but I did smooth it a little after. Maybe if you chill the frosting it would help if it’s sticky. September 24, 2016 at 10:18pm Reply

  • Niki: How did ypu get i to scoop like ice cream? June 24, 2016 at 9:17am Reply

    • Jaclyn: I used an ice cream scoop and then added to the edges :) June 24, 2016 at 12:53pm Reply

  • Sandra: You specifically wrote do not use peppermint, have you before? If so how was it? That’s all I have, already went to the store don’t want to go back for mint, when I have peppermint already! Thanks June 3, 2015 at 1:03am Reply

    • Jaclyn: They’ll still taste good, it’s more of a personal preference for me. A lot of people do use peppermint as a sub for mint. June 6, 2015 at 11:18pm Reply

  • Grace: I just made these for a party last night, and they were a hit! My mom is obsessed with them. May 24, 2015 at 9:30am Reply

    • Jaclyn: I’m so happy to hear it :)! May 25, 2015 at 4:58pm Reply

  • Andrea: Made these yesterday for a birthday… turned out great! I didn’t increase the amount of frosting and found I had plenty for all of the cupcakes. They looked very pretty and tasted very similar to mint chocolate chip ice cream. March 30, 2015 at 12:14pm Reply

  • Mimi: Well, I am so sad, I went to the grocery store to make these for St. Patrick’s Day, since I have shelves filled with wonderful extracts, including peppermint, but of course you said don’t use that. I went to FIVE stores, talked to managers and everyone, they all said there are different kinds of mint, so which do you want? I just cried at the 5th store.

    So longer story short, I am home and exhausted. Everyone is disappointed and we all searched the internet and books and called plant and baking supply stores… I have to give up, mint seems to cover many flavors. Do you have your bottle of extract, Hon? Maybe if someone sees this and can post a photo, I can run out again and make these right, but before everyone wakes up. My aching feet, oh goodness. Thank you, bless anyone who can help. March 16, 2015 at 6:20pm Reply

  • Best Mint Chocolate Chip Cupcakes: […] Recipe adapted via: Cooking Classy […] March 15, 2015 at 1:18pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d