The BEST Mint Chocolate Chip Cupcakes

The BEST Mint Chocolate Chip Cupcakes – Moist and tender chocolate cupcakes topped with a fluffy mint chocolate chip buttercream. Tastes and looks just like mint chocolate chip ice cream!


Servings: 24 Cupcakes


For the Chocolate Cupcakes

  • 2/3 Cup Cocoa Powder
  • 1 Tsp Baking Soda
  • 1 Cup Water Boiling
  • 1/2 Cup Butter Melted
  • 5 Tablespoons Vegetable Oil
  • 1 1/2 Cups White Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Teaspoons Salt
  • 4 Eggs
  • 1/2 Cup Heavy Creamy
  • 1 1/2 Cups All Purpose Flour
  • 1 1/2 Cups Butter Softened

For the Mint Chocolate Chip Buttercream

  • 2 Teaspoons Mint NOT Peppermint Extract
  • 2 Teaspoons Vanilla
  • 5 Cups Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 1 Cup Mini Chocolate Chips
  • Green Food Coloring If Desired
  • Pinch of Salt To Taste


  1. Preheat oven to 350 degrees F. In a large mixing bowl mix cocoa powder and baking soda. Pour boiling water over the mixture and stir until combined.
  2. In a separate large mixing bowl mix melted butter, oil, sugar, vanilla, salt, and eggs until combined. Blend in cocoa mixture and heavy cream.
  3. Gradually stir in flour a little at a time and stir until just combined.
  4. Divide batter evenly between lined cupcake bakers. Bake for 20-22 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.

For the Mint Chocolate Chip Buttercream:

  1. Stir butter until light and fluffy. Stir in mint and vanilla extracts.
  2. Gradually stir in powdered sugar a little at time, adding milk as needed.
  3. Stir in food coloring if desired. Fold in mini chocolate chips.
  4. Scoop a generous amount of frosting onto the cupcakes with an ice cream scoop.



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