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5 from 2 votes

Mint Chocolate Chip Cupcakes

Servings: 24 Cupcakes
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Moist and tender chocolate cupcakes topped with fluffy mint chocolate chip buttercream.


  • <b> For the Chocolate Cupcakes </b>
  • 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
  • <b> For the Mint Chocolate Chip Buttercream </b>
  • 1 1/2 Cups Butter, Softened
  • 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


  • 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.
  • In a separate large mixing bowl mix melted butter, oil, sugar, vanilla, salt, and eggs until combined. Blend in cocoa mixture and heavy cream.
  • Gradually stir in flour a little at a time and stir until just combined.
  • 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.
  • <b>For the Mint Chocolate Chip Buttercream:</b>
  • Stir butter until light and fluffy. Stir in mint and vanilla extracts.
  • Gradually stir in powdered sugar a little at time, adding milk as needed.
  • Stir in food coloring if desired. Fold in mini chocolate chips.
  • Scoop a generous amount of frosting onto the cupcakes with an ice cream scoop.
Author: Krystle
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