Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

Published June 12, 2013. Updated December 30, 2018

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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

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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


Mint Chocolate Chip Frosting*


  • 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.


*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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    • Jaclyn

      Jaclyn Bell

      I wouldn’t recommend it, it would like turn into a dingy color and it tastes a bit different from the extract.

  • 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!!

    • Jaclyn

      Jaclyn Bell

      I used an ice cream scoop then just added more frosting around the bottom edge with an offset spatula.

      • 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!!!

        • Jaclyn

          Jaclyn Bell

          No but I did smooth it a little after. Maybe if you chill the frosting it would help if it’s sticky.

  • 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

    • Jaclyn

      Jaclyn Bell

      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.

  • Grace

    I just made these for a party last night, and they were a hit! My mom is obsessed with them.

  • 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.

  • 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.

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