Mint Chocolate Chip Cupcakes
If you're a mint chocolate chip lover, you're going to want these mint chocolate chip cupcakes on rotation immediately.
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Servings: 12 cupcakes
Calories: 354kcal
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder (I used Dutch-process cocoa powder)
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200g) brown sugar
- ½ cup (113g) unsalted butter (1 stick, room temperature)
- 2 eggs
- ½ cup (120g) sour cream
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
Mint buttercream frosting:
- 3½ cups powdered sugar (sifted)
- 1 stick unsalted butter (room temperature)
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- 2 drops green gel food coloring
- ¼ cup (60g) heavy cream (plus more as needed)
- 2 ounces dark chocolate (60% cacao, very finely chopped by hand or pulverized in a food processor, see Note 1)
For decoration (optional):
Instructions
Before beginning:
- Preheat the oven to 350ºF.
- Line a muffin tin with cupcake liners.
Prepare the dry ingredients:
- Sift together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set aside.
Prepare the wet ingredients:
- Combine the butter and brown sugar in a large bowl. Beat with an electric mixer until combined.
- Add the eggs and beat until combined. Add the sour cream, milk, and vanilla extract and continue mixing until smooth.
Add the dry ingredients to the batter:
- Add the bowl of dry ingredients to the batter and beat with an electric mixer at medium speed until combined. Don’t overwork the flour!
Bake the cupcakes:
- Pour the batter into the liners, filling each one up about ⅔ of the way full. Transfer to the oven for 20 to 23 minutes or until a toothpick inserted into the cupcake comes out clean.
- Transfer the cupcakes to a wire rack to cool completely, at least 1 hour.
Make the mint buttercream frosting:
- Add 3½ cups powdered sugar, butter, mint extract, vanilla extract, green food coloring, and heavy cream to a large bowl and beat with an electric mixer until smooth, being careful not to overmix. Add more heavy cream as needed to reach a smooth, creamy consistency.
- Fold in all but 1 tablespoon of the finely chopped dark chocolate until combined.
Frost the cupcakes:
- Transfer the frosting to a piping bag fitted with an extra-large round tip. Pipe the frosting onto each cupcake.
To serve:
- Sprinkle the cupcakes with the reserved finely chopped dark chocolate and sprinkles. Enjoy!
Notes
Note 1: Make sure you pulverize the dark chocolate as much as possible otherwise it will get stuck in the tip of the piping bag when you frost the cupcakes.
Nutrition
Calories: 354kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Sodium: 172mg | Fiber: 2g | Sugar: 39g
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