Chocolate Chip Mint Cupcakes

These Chocolate Chip Mint Cupcakes are so simple to make yet are packed full of flavor with a moist chocolate cake topped with a whipped mint buttercream.  So good!

Chocolate Chip Mint Cupcakes | JavaCupcake.com

You may remember the Mint Chocolate Chip Cake I made for my friend Chasity’s birthday back in 2013.  Layers of chocolate cake filled and covered in chocolate chip mint buttercream and covered in chocolate ganache.  It was one of Chasity’s favorite flavor combinations and was SO GOOD.

When Chasity left Germany in July, I told her I’d bake for her one last time.  She chose the mint chocolate chip cake and s’mores cupcakes.  Since I wasn’t trying to make that giant layer cake again, I decided to turn the cake into cupcakes!

(PS… You need to see the S’mores Cupcakes I made here.  Chocolate cake filled with graham cracker and topped with marshmallow frosting.  I DIE!!)

Chocolate Chip Mint Cupcakes | JavaCupcake.com

These Chocolate Chip Mint Cupcakes are super easy to make and are completely worth the effort.  The cake is my basic chocolate recipe, minus the espresso powder.  I didn’t want any mocha flavor to come though in the cake.

The frosting is whipped to light and fluffy perfection and is filled with chunks of high quality chocolate and tinted a minty green color.

Chunks of high quality chocolate top the entire cupcake.  I used Lindt 50% bittersweet chocolate in the frosting and the garnish.  Lindt is my favorite chocolate to use in baking!  I blame living in Germany for that though.  It’s EVERYWHERE here!

Chasity loved these cupcakes and I was so super happy to make them for her!

Enjoy!

Chocolate Chip Mint Cupcakes
 
Prep time
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Serves: 12 cupcakes
Ingredients
Chocolate Cupcakes
  • ½ cup unsalted butter
  • ¾ cup brewed coffee
  • 1 tsp vanilla
  • ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • ¾ tsp baking soda
  • ½ tsp salt
Whipped Mint Chocolate Chip Buttercream
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • ½ cup heavy whipping cream
  • 2 tsp mint or peppermint extract
  • pinch of salt
  • ¼ cup finely chopped high quality chocolate
  • green gel food coloring
  • 12 chocolate chunks, for garnish
Instructions
Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Whipped Mint Chocolate Chip Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and beat on high until incorporated.
  3. Mix in the extract and half the whipping cream and beat until smooth. Scrape the bowl.
  4. Add the remaining powdered sugar and pinch of salt then mix until smooth.
  5. Add the rest of the heavy cream until you reach your desired consistency. Beat on high speed for at least 2-3 minutes until light and fluffy.
  6. Add a drop or two of the green gel food coloring and beat until completely incorporated.
  7. Add the finely chopped chocolate and beat until combined.
Assembly and Storage
  1. Using a Wilton 1M piping tip fitted on a disposable bag, pipe a large swirl of frosting on to each cupcake.
  2. Garnish with a chunk of chocolate.
  3. Store in an air tight container for up to a week.

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
 
Prep time
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Serves: 16-18 cupcakes
Ingredients
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Instructions
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
Assembly
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

Mint Chocolate Chip Cake

A mint lovers dream, this mint chocolate chip cake is layers of dark chocolate cake filled and covered with creamy mint chocolate chip buttercream!  It looks like ice cream… but it’s really cake!

Mint Chocolate Chip Cake by JavaCupcake.com

I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army.  Three days and two nights at the Edelweiss Resort all on the Army’s dime.  When they offer these kinds of weekends – you don’t tell the Army no.  You say, THANK YOU and enjoy yourself!

Unfortunately, by going on this retreat I’ll be missing my dear friend Chasity’s birthday on Sunday.  Sad, yes.  BUT – being the awesome friend I am… I’m making her birthday cake before I head out of town!  Her husband asked me last week if I’d make the cake for her and of course I jumped at the chance.  Chasity’s favorite flavors are mint & chocolate chip.  No lie about this too.  We went to Poland together last weekend and stopped in Dresden and she ate two giant scoops of mint chocolate chip ice cream.  She LOVES this stuff!  (PS Sorry, Chasity for calling you out on the ice cream haha!)

I started with a basic two layer 8-in chocolate cake.  You can use any recipe you like…  for a quick cake, I like chocolate fudge box mix or you can use my favorite recipe for chocolate cake. Since most of the awesomeness of this cake comes from the frosting and the decorations… the cake part wasn’t my primary focus. I frosted the cake with buttercream – but kicked it up a million notches by adding mint and chocolate chunks to create the mint chocolate chip aspect of the cake. For garnish I made a mint chocolate bark that was super simple yet so darn yummy.  Overall – this cake ruled!

Enjoy!

Mint Chocolate Chip Cake by JavaCupcake.com

Mint Chocolate Chip Cake
 
Serves: 1 2-layer 8-inch cake
Ingredients
Chocolate Cake
Mint Chocolate Chip Buttercream
  • 1 cup unsalted butter, room temperature
  • ½ cup shortening
  • 2lbs powdered sugar
  • 1 Tbsp mint extract
  • ⅛ tsp salt
  • ¼ cup heavy cream
  • Wilton Food Coloring Gel - Green
  • 1 cup semi-sweet chocolate, chopped
Chocolate Ganache
  • 4oz semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 1 Tbsp butter
  • 1 Tbsp vanilla
Mint Chocolate Chip Bark
Instructions
Chocolate Cake
  1. Make ½ the recipe for the chocolate cake using the recipe in the link above.
  2. Cover and freeze layers for several hours or overnight.
Mint Chocolate Chip Buttercream
  1. Cream butter and shortening together until smooth.
  2. Add the powdered sugar 1 cup at a time, beating well after each addition.
  3. Mix in the mint, salt, and heavy cream. Scrape the sides of the bowl and beat on high for 4-5 minutes or until light and fluffy. If the mixture is too thick, add more heavy cream.
  4. Add the food coloring and mix until the color is uniform.
  5. Fold in the chocolate chunks.
Chocolate Ganache
  1. Place chocolate chunks in a medium glass bowl.
  2. In a small sauce pan, heat the milk, butter and vanilla until it boils.
  3. Pour immediately over the chocolate and let stand for 2 minutes.
  4. Using a metal spoon, stir slowly and gently until all the chocolate has melted making sure not to incorporate any air into the ganache.
Mint Chocolate Chip Bark
  1. Follow the recipe found in the link above.
Assembly
  1. Trim off the rounded edges of the top of both layers of cake.
  2. Using an offset spatula, spread a ½ inch layer of buttercream over the first layer of cake. Make sure to spread it flat and evenly all the way across the edge of the cake.
  3. Spread a thin crumb coat of buttercream around the outside of the cake. Refrigerate for 15 minutes.
  4. Generously spread more buttercream around the outside of the cake until you have about a ½ inch layer of frosting. Smooth out the buttercream.
  5. Prepare the ganache on the top of the cake in the center. Using an offset spatula, gently bring the ganache to the edge of the cake and let it pour over. Start by pouring a small amount of ganache, you can always add more if necessary.
  6. Garnish with a stack of mint chocolate chip bark.

Chocolate Mint “Frango” Cupcakes

Mint Chocolate Frango Cupcakes by JavaCupcake

During the holiday season, my parents would take me and my brother and sister to Frederick and Nelson to get our picture taken with Santa.  While we were there, Mom and Dad would pick up a couple boxes of Frango chocolates, the mint ones.  If we were good with Santa,  we’d get to have a few of these super yummy chocolates on the drive home.  Of course, we were always good and always got to get a chocolate treat!

Now, Frederick and Nelson has long closed and when I’m in Seattle, I take my kids to Nordstrom to see Santa.  BUT… the chocolates can be found at Macy’s! My dad surprised me with two boxes of chocolates in a care package yesterday! I was so excited to see them!

Mint Chocolate Frango Cupcakes by JavaCupcake

These chocolates are bite size… perfect for popping one in your mouth when you want a hit of smooth, creamy mint chocolate goodness.  Seriously, they are one of my favorites.  I wondered though, could I melt down these chocolates and put them in a cupcake?

So this morning, I did just that!  I took one of my most favorite recipes for chocolate cake and adapted it to include the Frango Mint Chocolates! YUM!  Since I’ve done a chocolate mint cupcake before that was topped with a green mint buttercream, I wanted to do something different with these and top them with a chocolate frosting that had more of the Frangos melted and added to the butter and sugar.  Soooooo good.

I’m sure if you can’t find any of these chocolates, you could just a good bar of your favorite mint chocolate.  I’m pretty certain Lindt has a 4oz bar that would be perfect!

See those pretty green liners I’m using? I was given those by Shannon Harvey, owner of Sweets & Treats Boutique to test out! Sweets & Treats makes greaseproof liners that are supposed to stand up to the discoloration that often happens when baking cupcakes, especially chocolate and other dark colored cake. Shannon sent me 4 sleeves of liners in all kinds of patterns and colors.  For these cupcakes, I chose the solid green liners to bring out the mint aspect of the cupcake.  Since I was baking chocolate cupcakes, I wasn’t too sure how much color these liners would hold… but, I was happily surprised!  They held their color really well and stuck to the cupcake nicely!  Especially with this dark cake, I was happy that I could still see a lot of green in these liners!  I would definitely use them again!  Thanks Shannon for sending them to me!

Enjoy!

Chocolate Mint “Frango” Cupcakes
 
Prep time
Cook time
 
Rich chocolate mint cupcake made with Mint Chocolate Frangos!
Serves: 12-15 cupcakes
Ingredients
Chocolate Mint "Frango" Cupcakes
  • 4oz Frango Mint Chocolates (about 14 pieces), roughly chopped
  • ½ cup unsalted butter, room temperature
  • ¾ cup brewed coffee
  • 2 tsp vanilla extract
  • 1 tsp mint extract
  • ¼ cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
Chocolate Mint Buttercream
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 lb powdered sugar
  • 1 tsp mint extract
  • ¼ cup heavy cream
  • ⅛ tsp salt
  • 12-15 Frango Mint Chocolates
  • chocolate jimmies
  • green sugar crystals
Instructions
Chocolate Mint "Frango" Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg, sour cream, and the vanilla & mint extracts.
  4. Using a double boiler, melt together the Frango chopped chocolates and butter.
  5. Once the chocolate is smooth, whisk in the cocoa powder and brewed coffee completely incorporated.
  6. Slowly, add a few tablespoons of the hot chocolate mixture to the sour cream/egg and whisk until combined. This is going to temper the egg so it doesn't cook. Add the remaining chocolate and whisk until smooth.
  7. Make a well in the flour mixture and pour in the chocolate. Mix with the whisk until just combined. Do not over mix.
  8. Pour into cupcake liners ¾ full.
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
  10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Chocolate Mint Buttercream
  1. Cream together the salt and shortening.
  2. Add the cocoa powder and powdered sugar and mix until incorporated.
  3. Add the extracts and mix to combine. The mixture will be clumpy at this point.
  4. Add enough cream until you reach the consistency of frosting you desire.
  5. Beat on high for 4-5 minutes or until the frosting lightens in color and becomes light and fluffy.
  6. Using a star tip, frost each cupcake. Top with chocolate jimmies, green sugar crystals and a Chocolate Mint Frango.