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Mint Chocolate Chip Cupcakes

Hola cupcakers! :) Hope that you’re all having a great weekend! I’m a little behind on posting, because July is a crazy busy month for us, but I’m always baking (of course!) these mint chocolate chip cupcakes were a big deal at work :) hope you like them too!

I made these as mini and regular cupcakes… I preferred the mini cupcakes just because I’m not a huuuuuge mint/chocolate chip fan… I know, I know… it’s craziness!  BUT, everyone seemed to love them and I heard that they had a great mint/chocolate ratio.  Mission accomplished!

The actual chocolate cake doesn’t include any mint flavor, so to punch up the flavor a bit, I melted a few Andes mints in the microwave and then dipped each cupcake in the glaze.  It smelled amazing and made them look extra pretty.

Mint Chocolate Chip Cupcakes (Recipe Source: Bakers Royale)

  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • ½ cup Dutch process  cocoa powder
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • 2 eggs, plus 2 egg yolks
  • 1 tablespoon vanilla
  • 1/2 cup mini chocolate chips
Yield: 20-24 cupcakes
  1. Preheat oven to 350 F and line 2 muffins pans with cupcake liners.
  2.  In a bowl mix sour cream and baking soda together; set aside.
  3. In a medium bowl, sift flour and cocoa powder together and set aside.
  4. In a standing bowl mixer cream butter and both sugars until light and fluffy, about 2-3 minutes. Add in salt and beat until combined.
  5. Add eggs one at a time and beat until combined. Add in egg yolks and vanilla and beat until combined.
  6. Turn off the mixer and use a sturdy spatula or wooden spoon and alternate adding sour cream mixture and flour mixture, beginning with the sour cream and ending with the flour mixture.  Mix just until combined.
  7. Fold in mini chocolate chips.  Do not overmix.
  8. Fill each liner with a full ice cream scoop of batter.  Bake for 20-25 minutes.  Remove from oven and set on a cooling rack.  Allow to cool completely before frosting.
Mint Chocolate Buttercream
  • 1 cup of crushed Andes (melted in the microwave for about 20-30 seconds)
  • 1 cup butter
  • 4 cup powdered sugar
  • 1 teaspoon vanilla
  • 4 tablespoons whipping cream
  • 1/3  cup of crushed Andes
  • 3-4 drops of green food coloring (to get a pretty mint color)
  1. Dip each cupcake in the melted Andes glaze.  Allow chocolate to set on each cupcake before frosting.
  2. Cream butter and sugar in a standing bowl mixer on medium for 2-3 minutes, until light and fluffy.
  3. Add powered sugar to the mixer on low and mix until combined.
  4. Add vanilla and whipping cream and mix for 2-3 minutes.
  5. Mix in crushed Andes with a rubber spatula.  Add 3-4 drops of food coloring and mix until combined.
  6. Garnish with Andes mints.
Personally, I loved the way this cupcake turned out with the crushed Andes in the buttercream, but if you want a smooth buttercream substitute the crushed Andes for 1 1/2 teaspoons of crème de menthe.  Also, this chocolate cake has sort of become my go-to recipe for chocolate cupcakes.  It’s rich but still light and fluffy.
Happy baking!
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