Mint Chocolate Chip Cupcakes
(like mint chocolate chip ice cream… but in cupcake form)
There are some desserts that instantly feel like a step back to childhood.
Mint chocolate chip ice cream is one of those for me.
Cold summer nights. Bright green ice cream melting faster than you can eat it. Tiny chocolate pieces somehow ending up everywhere. It just feels very nostalgic in the best way.
So naturally… turning that into a cupcake felt necessary for summer.
These mint chocolate chip cupcakes start with a rich chocolate cupcake base, then get topped with fluffy mint chocolate chip buttercream that’s scooped on top like actual ice cream.
Instead of perfectly piping frosting, I used a large ice cream scoop so the cupcakes feel playful and a little old-fashioned, like something you’d get at an old ice cream shop.
Perfect for birthdays, summer parties, pool parties, or honestly anyone who loves the chocolate + mint combo.
This is my recipe for Mint Chocolate Chip Cupcakes!
Why You’ll Love These Mint Chocolate Chip Cupcakes
Chocolate Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk (or buttermilk)
- 1/3 cup oil vegetable or canola
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water coffee deepens chocolate flavor, you won’t taste coffee.
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add: egg, milk, oil and vanilla
- Mix until combined.
- Slowly pour in the hot coffee or water and stir. Batter will look thin, that’s correct!
- Fill liners about 2/3 full.
- Bake 18–22 minutes or until a toothpick comes out with just a few moist crumbs.
- Cool completely before frosting (this part matters more than people think, warm cupcakes melt buttercream fast).
Nutrition
Mint Chocolate Chip Buttercream
Equipment
Ingredients
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 2-3 Tbsp heavy cream
- 1 tsp peppermint extract
- pinch of salt
- green food coloring
- 1/2 cup mini chocolate chips or finely chopped chocolate
Instructions
- Beat butter until smooth and fluffy. About 5 minutes.
- Gradually add powdered sugar, then mix in: heavy cream, peppermint extract and salt. Mix for 2 minutes.
- Add a small amount of green food coloring until you reach your desired mint shade.
- Fold in mini chocolate chips last.
Nutrition
How to Get the “Ice Cream Scoop” Look
This is what makes these cupcakes so cute!
Instead of piping the frosting, use a large cookie scoop or ice cream scoop to place one rounded scoop of frosting onto each cupcake.
It immediately gives them that mint chocolate chip ice cream look.
You can even:
save this recipe for later!
Tips for the Best Mint Chocolate Chip Cupcakes
Use Peppermint Extract Carefully
A little goes a long way.
Too much can quickly taste toothpaste-y.
Finely Chop the Chocolate
Large chocolate chunks make scooping harder.
Mini chocolate chips work best.
Chill the Frosting Slightly if Needed
If the buttercream feels too soft for scooping, chill it for 10–15 minutes first.
Use Gel Food Coloring
It gives brighter mint color without thinning the frosting. This is the one I like!
Decorating Ideas
These would be adorable for:
You could even display them in ice cream baskets or old-fashioned sundae dishes for extra nostalgia.
my baking favorites!
FAQ
These cupcakes feel like summer to me.
A little nostalgic, slightly messy, colorful, and fun in a way that doesn’t take itself too seriously.
And, I think the ice cream scoop frosting might be my new favorite cupcake decorating trick because it instantly makes them feel playful and bakery-style without needing perfect piping.
If you grew up loving mint chocolate chip ice cream, there’s a very good chance you’ll love these too.
Let me know if you make these mint chip cupcakes! I always love hearing from you.
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