Mint Chocolate Chip Cupcakes
These Mint Chocolate Chip Cupcakes are a delightful treat! Moist chocolate cake topped with creamy mint frosting and mini chocolate chips.
Servings: 12 servings
Ingredients
- 1 package devil's food cake mix (18.25 ounce)
- 1 package instant chocolate pudding mix (3.9 ounce)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 count eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- 1 1/2 cups Andes Crème de Menthe baking chips
- 4 sticks unsalted butter room temperature (2 cups)
- 1.5 pounds confectioners' sugar sifted (28 ounces)
- 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
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Step 2: In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, lightly beaten eggs, pure vanilla extract, and warm water. Use an electric mixer on medium speed until the batter is smooth and well combined.
- Step 3: Gently fold in the Andes Crème de Menthe baking chips into the batter, making sure they are evenly distributed.
- Step 4: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Step 5: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Step 6: In a large mixing bowl, beat the unsalted butter with an electric mixer until creamy. Gradually add the sifted confectioners' sugar, beating until well combined. Add the pure vanilla extract, heavy cream, and a few drops of green gel dye, mixing until you achieve your desired shade of green. Stir in the pure peppermint extract.
- Step 7: Once the cupcakes are completely cool, use a decorating bag fitted with your favorite tip to pipe the mint frosting onto each cupcake.
- Step 8: Drizzle the melted semi-sweet chocolate over the frosted cupcakes and sprinkle mini chocolate chips on top for added texture and decoration.
Equipment
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Electric mixer
- Spatula
- Decorating bags and tips
Notes
- Make sure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it should be smooth but not overworked.
- Adjust the amount of peppermint extract based on your flavor preference.
