Fudgy Mint Chocolate Chip Cupcakes with Creamy Frosting
These fudgy mint chocolate chip cupcakes feature a rich chocolate base with a refreshing hint of mint, topped with a luscious creamy frosting. Perfect for any occasion, they are quick, easy, and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (130g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp espresso powder (optional)
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk (or regular milk plus 1 tsp lemon juice)
- 1 tsp pure vanilla extract
- ½ cup (90g) mint chocolate chips
- ½ cup (113g) unsalted butter, softened
- 1½ cups (180g) powdered sugar, sifted
- 2 tbsp heavy cream or whole milk
- ½ tsp peppermint extract
- Pinch of salt
- Extra mint chocolate chips or crushed peppermint candies for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk well and set aside.
- In a large bowl, beat granulated sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
- Stir in buttermilk and vanilla extract until creamy, about 3-4 minutes.
- Gradually add dry ingredients to wet mixture, folding gently or mixing on low speed just until combined. Avoid overmixing.
- Fold in mint chocolate chips gently to distribute evenly.
- Spoon batter evenly into cupcake liners, filling about ⅔ full (about ¼ cup or 60ml per cupcake).
- Bake for 18-22 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Let cupcakes cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting, beat softened butter until creamy, about 2 minutes.
- Gradually add powdered sugar, alternating with heavy cream, beating on medium speed.
- Add peppermint extract and a pinch of salt, then beat until light and fluffy, about 3-4 minutes.
- Once cupcakes are fully cooled, frost generously with the creamy frosting.
- Garnish with extra mint chocolate chips or crushed peppermint candies if desired.
Notes
Do not overmix the batter to keep cupcakes tender. Use room temperature eggs for better texture. Frost only cooled cupcakes to prevent melting. Chill frosting if too soft or add more cream if too stiff. For vegan or gluten-free versions, see variations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
Keywords: fudgy cupcakes, mint chocolate chip, chocolate cupcakes, creamy frosting, easy cupcakes, homemade cupcakes, dessert, baking