Discover and save creative ideas
    Visit site

    Mint Chocolate Chip Cupcakes

    20 mins to prepare • Makes 24 cupcakes

    Refrigerated

    4 Eggs

    Baking & Spices

    1 Chocolate chips, mini
    1 (3.9 ounce) package Chocolate pudding mix, instant
    2 tbsp Cocoa powder, unsweetened
    1 1/2 lbs Confectioners' sugar
    1 (18.25 ounce) package Devil's food cake mix
    1/4 tsp Peppermint extract, pure
    2 oz Semi sweet chocolate
    4 tsp Vanilla, pure

    Oils & Vinegars

    1 cup Vegetable oil

    Dairy

    4 sticks Butter, unsalted
    3 tbsp Heavy cream
    1 cup Sour cream

    Beer, Wine & Liquor

    1 1/2 cups Andes creme de menthe baking chips

    Liquids

    1/2 cup Water

    Other

    green gel dye
    • clover meadows

      Mint Chocolate Chip Cupcakes 24 Cupcakes PREP TIME: 20 minutes COOK TIME: 18-23 minutes INGREDIENTS: For the Cupcakes 1 (18.25 ounce) package devil’s food cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, lightly beaten 2 teaspoons pure vanilla extract 1/2 cup warm water 1 1/2 cups Andes Crème de Menthe baking chips For the Frosting 4 sticks (2 cups) unsalted butter, room temperature 1.5 pounds (28 ounces) confectioners' sugar, sifted 2 teaspoons pure vanilla extract 3-4 tablespoons heavy cream green gel dye 1/4 teaspoon pure peppermint extract 2 ounces semi sweet chocolate, melted and cooled 2 tablespoons unsweetened cocoa powder mini chocolate chips DIRECTIONS: 1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray. 2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips. 3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. 4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. 5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting. For the Frosting 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes. 2.Turn the mixture down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy. 4. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract. 5. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated. 6. For the two-toned effect, I used this method from GoodLife Eats. You can also carefully layer the two colors into the piping bag, but I find Katie's method to be much easier and cleaner. 7. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips. NOTES: - Mint Chocolate Cupcakes are best served the day they are made. However, they will keep in an airtight container within the refrigerator for up to 2 days. Remove to room temperature one hour before serving. - If you want a mintier kick, gradually add more peppermint extract to the green frosting. Just use a light hand, peppermint extract can be pretty potent. - Dark brown liners were purchased from TomKat Studio. A large star tip was used to pipe the frosting. - DISCLOSURE: My Baking Addiction is an Amazon.com affiliate and will receive a small commission on the linked cookie scoop if purchased through the Amazon link within this post.

    • Mónica Barboza

      Oh My! Mint Chocolate Chip Cupcakes Recipe http://diycozyhome.com/mint-chocolate-chip-cupcakes-recipe/ #cupcakes #cupcakeideas #cupcakerecipes #food #yummy #sweet #delicious #cupcake

    Related Pins

    Chocolate chip cupcakes! I've made these and they are SO GOOD. Instead of sour cream I used plain yogurt, and they taste almost like cheesecake.

    Chocolate cupcakes topped with a Chocolate Chip Cheesecake frosting. Topped with extra mini morsels...DIVINE!

    Chocolate cupcakes topped with a Chocolate Chip Cheesecake frosting. Topped with extra mini morsels...DIVINE!

    For an adorable cupcake that is perfect for ALL occasions, try out these Chocolate Chip Cherry Cupcakes. Beginning with a vanilla-flavored cupcake base featuring chocolate chips, maraschino cherries, vanilla and almond extract for a sweet cupcake that will fill your kitchen with tantalizing aromas. Next, we topped these gorgeous cupcakes with a creamy chocolate frosting,… [read more]

    Chocolate Cupcakes with Mint Chocolate Chip Buttercream Frosting - these are a cupcake you will dream about! AMAZINGLY delicious!

    Made these for a Birthday and they were delicious! Best dessert ever! Didn't use the chocolate chips just put half an andes mint on top.

    Mint Chocolate Oreo Cupcakes by The Cake Merchant