Mint Chip Cupcakes

Last weekend was my good friend Phil’s birthday and I knew right away I wanted to bake something amazing to take to his party.Pretty much everything I have made since the birth of this blog has been eaten by the same 5 people. And all of those people are complaining that I am making them fat. (Me included.)

So I got VERY excited for a chance to bake for a big group of new people whowouldn’t half- hate me for bringing them something sweet.

When I asked Phil what his favorite flavor was he asked if I could make a cupcake taste like Mint Chip Ice Cream. Though it was a first-time recipe I was excited for the challenge! I have never made chocolate cupcakes before (mostly because it seemed harder than vanilla,) but after making this SIMPLE recipe. I am already thinking of which flavor combination I will make next. These tasted so good!

Everyone loved them and they were perfect for a refreshing after-dinner-mint like treat. They almost tasted like an Andes Candy. Peppermint extract in the cake and a creamy peppermint frosting on top made these perfection! If mint isn’t your thing, change the peppermint for vanilla and frost with anything you’d like! (I think peanut butter frosting could be great!)

Mint Chip Cupcakes

Yield: 18 - 24 cupcakes


  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon peppermint extract
  • 1/2 cup butter, softened
  • 4 oz cream cheese softened
  • 1 16-oz. package powdered sugar
  • 1/3 cup milk
  • 1/4 teaspoon peppermint oil
  • green food coloring
  • chocolate shavings, optional


  1. Preheat oven to 350. Line standard muffin tins with paper liners. Set aside
  2. Sift together cocoa powder, flour, sugar, baking powder, baking soda and salt into a large bowl.
  3. Add eggs, warm water, buttermilk, oil and vanilla and mix until smooth with a wisk or beaters. About 3 minutes. Scrape down the sides of the bowl to assure it is well-mixed.
  4. Divide batter evenly among muffin cups, filling each 2/3 full.
  5. Bake until tops spring back when touched, about 20 minutes. Rotate pans once if needed. Transfer to a wire rack. Cool completely.
  6. For frosting: Cream together butter and cream cheese
  7. Gradually add the powdered sugar alternating it with the extract and milk.
  8. Add food coloring
  9. Spread of pipe frosting on cooled cupcakes and garnish with shaved chocolate. (I bought a pack of this at a baking store, but it can easily be made by shaving a chocolate bar with a veggie peeler!)
Nutrition Information:
Yield: 18 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Chocolate Cupcake Recipe found in Martha Stewart’s Cupcakes


  1. I liked through from Natalie Hills blog. I just love your blog. I cannot wait to make one of your sweet treats for game night this weekend.

  2. @James- These are so easy! Make them for Ruthie

    @Kyle/Katie- Thanks for stopping by! Let me know how the recipes turn out if you try any! :)

  3. Audra, I’ve been looking for a great fudge recipe for awhile. How about trying one? I especially like white fudges with butterscotch my all time favorite!!

  4. Thanks for the suggestion Kathryn! I have many recipes on my “To Do” list, but maybe I will have to try fudge one of these days!

  5. These look amazing! Mint & Choc is one of my all time fave baking combos, love your photography of them too! Welcome to the world of baking blogging…I can see you’ve been bitten already!

  6. Those look fantastic! Mint and chocolate is always brilliant together. These are perfect for march because of the green frosting. I’m thinking I will need to make these for St. Patrick’s day!

  7. These look so good! Just found your blog through Sprinkle Bakes. I’ve bookmarked this recipe! :) I think I’ll have to make these this weekend.

  8. Thanks so much for this recipe. I had the page bookmarked and made the cupcakes today for my son’s eleventh birthday. Mint chocolate chip is his favourite ice cream and he thought they were awesome!

  9. In the step-by-step the baking soda is missing. The first batch came out a little chewy, but they will be fantastic in bread pudding.

    Rob in Kirkland

  10. These cupcakes are a huge hit! I used vanilla extract in the cupcakes…I wasn’t sure because the ingredients list said peppermint but the directions said vanilla. They are moist and delicious regardless! And I looove mint so I added a bit more peppermint extract to the frosting! :) I will definitely be using this recipe again and again!

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