Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

June 12, 2013

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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…

Chocolate Cupcakes with Mint Chocolate Chip Frosting | Cooking Classy

Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

Soft and fluffy, deliciously chocolatey cupcakes covered with a sweet and creamy mint buttercream.
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 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 unsalted butter , partially softened**
  • 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, optional)
  • 1/2 cup (85g) semi-sweet or bittersweet chocolate , finely chopped

Instructions

  • 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 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.

Notes

*If you would like the tons of frosting like that pictured 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.
Nutrition Facts
Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting
Amount Per Serving
Calories 431 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 80mg27%
Sodium 147mg6%
Potassium 114mg3%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 40g44%
Protein 3g6%
Vitamin A 610IU12%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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95 Comments

  • Minela

    I love the way you’ve put the frosting on these so they look like ice cream cones!

  • Jennifer

    how do you frost the cupcakes to make them look like there’s icecream on them?

    • Jaclyn

      Jaclyn Bell

      Just add a big dollop and smooth/round it out then add a little more unevenly around the edges.

  • 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 :)

  • Autumn Leigh

    Why can’t we use peppermint? I only have peppermint extract so please let me know :)

    • Jaclyn

      Jaclyn Bell

      You can I just think it has a different flavor but some people will use them interchangeably.

  • 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.

    • Jaclyn

      Jaclyn Bell

      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.

  • 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

  • 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!

  • 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). […]