Chocolate Cupcakes with Mint Chocolate Chip Frosting.

Homemade chocolate cupcakes topped with thick & creamy mint chocolate chip frosting.

Simple Homemade Chocolate Cupcakes with Mint Chocolate Chip Frosting

Mint chocolate chip ice cream in frosting form.

Yes. It tastes like ICE CREAM. And frosting. At the same time. WHAT!

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

I don’t know about you, but I feel there comes a time when peanut butter and caramel need to step aside from all the chocolate. (Did I really just say that?) Mint and chocolate are meant to be.  Like peas and carrots, ketchup and french fries, sprinkles and ice cream. Diamonds and ring fingers. ;)

A giant scoop of mint chocolate chip ice cream in a waffle cone has and always will be one of my favorite summer desserts. And today, I played around with butter, sugar, peppermint extract, mini chocolate chips, heavy cream, and a drop of food coloring.  And boy, is it tasty.

The bed for my mint chocolate frosting is a homemade chocolate cupcake. Prior to this chocolate cupcake recipe, I’ve made dozens of dense brownie cupcakes and semi-homemade chocolate cupcakes using cake mix.  But I have yet to share a purely “from-scratch” chocolate cupcake before.  Trying to find that perfect recipe to test out, retest, or even develop, etc is overwhelming!  Butter or oil? Cocoa powder or melted chocolate?  Brown sugar? White sugar? Whole milk? No milk? Ahh!

However, I found a recipe in my prized Joy of Cooking cookbook that was begging to be made.  And the result is perfection.  I am SO pleased with my choice!

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

Today’s cupcakes are SO moist, just like the texture you get from a cupcake made from a convenient box mix. It’s a very simple chocolate cupcake recipe.  The intense chocolate flavor comes from a chocolate “sauce” made from unsweetened cocoa powder and boiling water.  The rest of the ingredients are nothing special; just easy, familiar items you already have in your kitchen: creamed butter & sugar, flour, baking powder, eggs, salt, vanilla, and not much else. I love that!

One thing I will note: be very careful not to burn the cupcakes. Overbaking them will give the cupcakes a dry texture. There is nothing I dislike more than a dry, crumbly baked good! Especially when I’m looking for a moist, soft, tender chocolate cupcake.

Have you ever biten into a dry, flavorless chocolate cupcake or cake before? Yuck. Steer clear of overbaking these! I took them out of the oven at 17 minutes. Stick a toothpick into the center of the cupcakes. If they come out *mostly* (or completely) clean, they are done. You don’t want too many crumbs on the toothpick and you don’t want black, burnt edges. Watch the cupcakes closely after 16 minutes and do not bake longer than 19 minutes.

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

Cupcake towers: I love them.

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

That mint chocolate chip frosting. Oh my heavens. It’s like winning the lottery… if the lottery prize was all frosting. Can I please play that lottery?

The frosting is based off of the vanilla buttercream recipe I used for my homemade funfetti cupcakes.  However, I wanted the frosting to be thicker, sort of like my cookie dough frosting recipe.  I reduced the heavy cream to thicken things up. I also added mini chocolate chips, peppermint extract, and 2 drops of green food coloring.

The best part? The frosting is so easy to make! Even easier than the cupcakes. When you begin to make the cupcakes, set out two extra sticks of butter.  Like most buttercream frostings, you want the butter nice and soft to make a creamy frosting base.  By the time the cupcakes are baked and cooled, the butter will be the perfect consistency.

I like to use a hand mixer when I make my frostings. I have much more control over the beating process and can really isolate each and every spot inside the mixing bowl – sometimes my stand mixer will miss the butter at the very bottom of the bowl and I, consequently, have to manually scrape the bottom up to have it mix thoroughly.

An electric hand mixer makes things much easier for me when I make frostings, so I prefer it over a stand mixer.

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

Unlike most, I mix the butter by itself on low speed for a good 20-60 seconds before adding anything else.  It creates the perfect creamy base for the rest of the frosting ingredients.  Add 3 cups of powdered sugar, then 2 Tablespoons of heavy cream, 1/4 teaspoon of peppermint extract, and 2 drops of green food coloring.

So here’s the thing: this frosting recipe is very forgiving.

The amounts of heavy cream and powdered sugar you use can be adjusted for what you prefer. After adding 3 cups of powdered sugar and 2 Tablespoons of heavy cream, if you find the frosting to not be thick enough, add more powdered sugar.  If it is too thick, add more heavy cream.  Truly, it’s just based on what you prefer.

By adding more powdered sugar, keep in mind that the frosting will taste sweeter with each addition.  You may not see this in a lot of frosting recipes, but I add 1/8 teaspoon of salt to cut all of the sweetness, while still keeping the frosting’s thick texture from all the powdered sugar.

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

Also forgiving about this frosting recipe:

You can add more or less peppermint extract or green food coloring.  If 1/4 teaspoon of peppermint extract is not enough, add more (carefully…that stuff is potent!).  Not green enough for you? Add more green food coloring.  2 drops gave the frosting the same mint green color you see in most mint chocolate chip ice creams.

This frosting gives a new meaning to “ice cream and cake,” right?! ;)

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

When you reach your prefered frosting consistency, color, and minty flavor – add mini chocolate chips. I used mini chocolate chips because it makes the frosting much easier to spread.  You could also leave the frosting plain and sprinkle with chocolate chips on top, but I wanted to replicate the look of mint chocolate chip ice cream.

Any sort of chip will make this frosting impossible to pipe, so I went with the “rustic” frosting look today and just used a knife.

I did NOT skimp on the frosting today.  This recipe makes a TON of it. You’re welcome.

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

So there ya go. Mint and chocolate are taking over my kitchen, which is perfect timing for the green month of March.  Looking for more minty chocolate recipes? I’ll link up to a few for you at the bottom of this post. ;)

The chocolate cupcakes are so soft and moist with lots of chocolate flavor. The frosting is fluffy, super thick, minty and so easy to adapt to fit your frosting needs.  Plus, it looks like ice cream.  Mint chocolate chip ice cream in frosting form. Can I just eat this stuff with a spoon please?

Ok I’m done. Make these NOW.

Chocolate Cupcakes with Mint Chocolate Chip Frosting by sallysbakingaddiction.com

  

 

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Chocolate Cupcakes with Mint Chocolate Chip Frosting

Simply homemade chocolate cupcakes topped with thick & creamy mint chocolate chip frosting. Yum.

Yield: 14 cupcakes

Ingredients:

Chocolate Cupcakes

  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners') sugar
  • 2 Tablespoons (30ml) heavy cream*
  • 1/4 teaspoon peppermint extract (or more, see recipe instructions)
  • 2 drops green food dye
  • pinch of salt, as needed
  • 2/3 cup (120g) mini chocolate chips

Directions:

Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting: beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. Makes 14 cupcakes. Cupcakes taste best the day of or 1 day after they are made.  Store covered in the refrigerator for up to 4 days.

*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Today’s “rustic style” frosting look reminds me of the popular Fudge Brownie Cupcakes with Cookie Dough Frosting that I made last year and again recently. :)

brownie cookie dough cupcakes

 

Here are a few more mint chocolate recipes.

Peppermint Patty Stuffed Chocolate Chip Cookie Bars

York Peppermint Patty Stuffed Chocolate Chip Cookie Bars. Soft, chewy, and gooey! Recipe at sallysbakingaddiction.com-4

 

Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies

 

Mint Chocolate Chip Cheesecake Brownies

Mint Chocolate Chip Cheesecake Brownies

 

THE Chocolate Chip Cookie (with mint chocolate chips)

Soft-Baked Mint Chocolate Chip Cookies

 

Andes Mint Chocolate Chip Fudge

Andes Mint Chocolate Chip Fudge

 

 

   

206 Responses to “Chocolate Cupcakes with Mint Chocolate Chip Frosting.”

  1. #
    61
    Nat D.posted March 6, 2013 at 3:07 am

    Sally, your blog makes me literally drool. And Chocolate + Mint is like my favorite combination. Score!

    Reply

  2. #
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    Halesposted March 11, 2013 at 12:27 pm

    I made these for my sister’s birthday. They were a bIG hit!!! THanks!!

    Reply

    • Sallyreplied on March 11th, 2013 at 1:00 pm

      Wow! That’s great to hear Hales! You are very welcome.

      Reply

  3. #
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    Jillposted March 13, 2013 at 9:36 am

    Do you think the frosting would work on top of brownies?! I have to bring something to a party this weekend and brownies are much easier to transport!

    Reply

    • Sallyreplied on March 13th, 2013 at 10:04 am

      Hi Jill! Yes, you may use this frosting for a 9×13 pan of brownies and you will have some leftover depending how thick you layer it on.

      Reply

  4. #
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    Elzeposted March 14, 2013 at 2:00 pm

    I would like to thank you for this recipe. This is the best chocolate cupcakes i have ever made. The only changes i made was baking the cupcakes at 160 degrees Celsius. They baked for 18 minutes and made 12 big cupcakes. I preferred eating them sliced in half iced with a rich cocoa flavored icing that was not to sweet. The cupcakes literally melt in your mouth and everyone loved them.

    Reply

    • Sallyreplied on March 14th, 2013 at 4:43 pm

      Hi Elze! That is SO great to hear. I love how they are so soft and melt in your mouth as well. Definitely a new favorite chocolate cupcake of mine. Thank you so much for reporting back, and I love your idea of slicing them in half and topping with cocoa icing.

      Reply

  5. #
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    Elzeposted March 14, 2013 at 5:40 pm

    My 8 year old daughter has yet to pass her verdict on the chocolate cupcakes…….

    Reply

  6. #
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    Heather Rposted March 17, 2013 at 3:35 pm

    After seeing your photos of these Sally I near drooled and decided I would make these for St. Patrick’s Day. These are the best cupcakes I have EVER had! I’m normally not that big a fan of buttercream frosting. I find it too sweet but added a pinch of salt to the frosting and it was the perfect amount of sweetness and it really did remind me of the ice cream. The chocolate cupcake itself was perfection as well. The entire thing melted in my mouth. My husband is now delivering over half the batch to our neighbours as I type. Thank you Sally and Happy St. Patrick’s Day!

    Reply

    • Sallyreplied on March 17th, 2013 at 9:00 pm

      Such high praise! That’s so wonderufl Heather – thank you very much! The BEST cupcake ever? Wow. So cool to read that. I’m glad you loved them so much and I hope your neighbors do as well. I love the chocolate cupcake base recipe too – it’s fantastic. Wouldn’t change a thing. And the frosting? Well, that takes the cake!

      Reply

  7. #
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    Jessicaposted April 2, 2013 at 7:55 pm

    LOVE these. I am Gluten, Dairy and Corn free, so I altered the recipe to fit my needs and it was still delicious. Thanks for sharing!

    Reply

    • Sallyreplied on April 3rd, 2013 at 8:35 am

      Hi Jessica! That is so great to hear. I’m glad these were easy to adapt and were just as delicious I’m sure. Thanks for letting me know!

      Reply

  8. #
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    Andrea Perezposted April 6, 2013 at 1:47 pm

    Hi Sally! Just wanted to let you know I LOVE YOUR RECIPES! Im a BIG fan of you and your baking..so you have a fan in Nicaragua :)
    I just made this cupcakes…and let me tell you the taste is amazing! They are moist and chocolatey…soft and not too sweet <3…The only problem I had was that they became flat? I dont know how to say it in english…what I mean is that when I took them out of the oven they were round and big and they suddenly they sank…can you tell me what did i do wrong. PLEASE

    Reply

    • Sallyreplied on April 6th, 2013 at 8:52 pm

      Hi Andrea! It sounds like you may have taken them out of the oven too early if they sank down. My cupcakes are flat too – they didn’t sink, but I prefer my cupcakes to be flat so I can put frosting on them. SO glad you like my blog and recipes :)

      Reply

  9. #
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    Samposted April 7, 2013 at 3:03 am

    Just finished making these — hands down best cupcake I’ve ever had. Boyfriend is in love too :) Thanks!

    Reply

  10. #
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    Pencilposted April 10, 2013 at 7:50 pm

    Best frosting EVER!

    Reply

  11. #
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    Alyssaposted April 14, 2013 at 6:20 pm

    I would love to make these cupcakes! They look AMAZING! But i need to know the nutrition facts. If you have them can u please reply!!

    Reply

    • Sallyreplied on April 14th, 2013 at 6:36 pm

      Hey Alyssa! Unfortunately, my website is not focused on nutritional stats and the subject, but feel free to plug the ingredients into an online calculator. Thank you!

      Reply

  12. #
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    Taiposted April 15, 2013 at 12:39 pm

    Have never had luck baking with butter, but these turned out amazing! This recipe is a keeper for sure!!

    Thanks!

    Reply

    • Sallyreplied on April 15th, 2013 at 7:15 pm

      So glad. Thanks Tai!

      Reply

    • Danireplied on May 22nd, 2013 at 11:35 am

      Ok so silly question. I have mint extract in the kitchen for mint tea. Does it differ from peppermint?

      Reply

      • Sallyreplied on May 22nd, 2013 at 12:19 pm

        Dani- you can use it in this recipe.

  13. #
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    Shainaposted April 26, 2013 at 8:37 am

    I have a random question…is there anything I could substitute for the cream? I tend to only buy cream if i have a recipe that uses it, but this recipe only uses a few tablespoons and it’s annoying to buy a whole container for a tiny bit! Of course there are plenty of delicious things i could make with the leftover cream, but…just out of curiousity, could i use regular milk or something?

    Reply

    • Sallyreplied on April 26th, 2013 at 8:52 am

      Hi Shaina! I recommend many times in this post to use cream to make the creamiest, thickest frosting. Milk may be substituted, but the result won’t be as creamy. Thanks!

      Reply

      • Shainareplied on April 26th, 2013 at 8:54 pm

        sorry! i guess i didn’t read carefully enough. :)

  14. #
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    Emilyposted April 26, 2013 at 10:59 am

    Hi Sally – the cupcakes look wonderful! I’m trying this recipe this weekend. Is your cocoa powder just regular, unsweetened Hershey’s powder or is it Dutch processed? I saw the original Joy of Baking recipe called for Dutch processed and I didn’t know how that affected everything. I’ve read you can’t substitute them equally without making tweaks to baking powder or baking soda. I probably couldn’t find Dutch processed where I live anyway so I’m hoping it was Hershey’s that you used. :) Thanks and have a great weekend!

    Reply

    • Sallyreplied on April 26th, 2013 at 11:18 am

      Hey Emily! I did not use dutch process, actually. They turned out fine!

      Reply

  15. #
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    Brittposted April 27, 2013 at 10:31 pm

    Hey! I am planning to make these soon :) Did you use semi-sweet chocolate chips or a different type of chocolate? Thanks!

    Reply

    • Sallyreplied on April 28th, 2013 at 9:37 am

      Hi Britt – for the mini chocolate chips I used semi-sweet.

      Reply

  16. #
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    Dana Sposted April 28, 2013 at 7:29 pm

    I made the frosting, but I used less sugar and salted butter, and it really turned out amazing. Thanks for sharing!

    Reply

    • Sallyreplied on April 28th, 2013 at 7:43 pm

      How perfect! Thanks for reporting back, Dana!

      Reply

  17. #
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    Desiree Gallegosposted May 5, 2013 at 5:27 pm

    These look great but what would you recommend if I don’t have powderd sugar to make the frosting?

    Reply

    • Sallyreplied on May 5th, 2013 at 5:30 pm

      Powdered sugar is required for the frosting. There are no substitutes unfortunately.

      Reply

  18. #
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    Haleyposted May 12, 2013 at 11:52 am

    These look so good! I’d love to use an ice cream scoop to put the frosting on the cupcakes. Definitely making these when I get home from my dorm…yum!

    Reply

  19. #
    79
    Shellyposted May 14, 2013 at 9:25 pm

    OMG! I just made this icing and it’s UNBELIEVABLE!! It is so good (and tempting), that I probably should never make it again…it’s calling to me, haha. Thanks for the recipe!!! =)

    Reply

    • Sallyreplied on May 15th, 2013 at 11:17 am

      I know – this frosting is unbelievable! It’s one of my favorites. :) Thanks Shelly!

      Reply

  20. #
    80
    Tracyposted May 23, 2013 at 9:37 pm

    Wow!! This chocolate cupcake recipe is really really good!! I fell in love with the fluffy texture and (obviously) its very chocolatey! I didn’t even add chocolate chips and didnt even frost the cupcakes… this provided the perfect amount of sweetness for me. Yum! Making this my go-to choc. cupcake recipe! Thanks Sally!

    Reply

    • Sallyreplied on May 23rd, 2013 at 10:44 pm

      I love these cupcakes to. Probably the best chocolate cupcakes ever. Thanks Tracy!

      Reply

  21. #
    81
    Rachaelposted May 24, 2013 at 10:48 am

    I made these for Mother’s Day because my mom LOVES mint choc chip ice cream. They turned out AMAZING!!

    Reply

    • Sallyreplied on May 24th, 2013 at 1:27 pm

      Hi Rachael! What a perfect dessert for your mom on mother’s day. My mom loved mint chocolate too. So glad you loved them!

      Reply

  22. #
    82
    Jamieposted May 30, 2013 at 2:01 am

    Hey Sally!

    I’m new to your site, but I’d be a liar if I said I wasn’t enjoying it.

    I saw the comment at the top about using butter or oil. Can I make a suggestion? Use plain, non-chunky applesauce in substitution!

    My grandmother taught me this trick as a little girl & I’ve used it every chance I get. It keeps the cakes moist & is a healthier option too.

    Enjoy!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:48 am

      Hi Jamie! Yep, I use applesauce all the time instead of butter or oil when I’m making things a tad healthier. Thanks for the suggestion!

      Reply

  23. #
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    Anneposted June 2, 2013 at 2:08 am

    I LOVE mint chip ice cream and when I came across this recipe I decided I had to try it. I used a box mix for the cupcakes (will use cupcake recipe next time) but made the frosting and Omg its pure heaven!! Even my friend that doesn’t like cake said he would have to try one!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:14 pm

      Box mix is a great shortcut. I’m glad you all loved these, Anne! Thanks so much for reporting back about them.

      Reply

  24. #
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    Carrie of Bella Cupcake Coutureposted June 13, 2013 at 2:02 pm

    Wow- this looks delicious!! My whole family loves mint chocolate chip. Looks sinfully delicious! LOVE your site for so many great cupcake recipes and food ideas.

    Carrie

    Reply

    • Sallyreplied on June 13th, 2013 at 8:11 pm

      Thanks Carie!

      Reply

  25. #
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    jessicaposted June 23, 2013 at 12:01 am

    Hi Sally.. I made these more than delicious cupcakes tonight and the chocolate cake is simply the best I have made! The frosting was perfect and tasted just like ice cream. I do need a little advice… My frosting didn’t seem to turn out as thick as yours (I tagged your blog on instagram with a picture). It seemed to be thick but as soon as it came time to frost it was runny and seemed to be ” grainy”. Any advice?

    Reply

    • Sallyreplied on June 23rd, 2013 at 6:44 am

      Grainy frosting – that’s strange. Did you use powdered (aka “icing” or “confectioners”) sugar? Or did you use regular white sugar? It sounds like it may not have been creamed properly – did you make sure to beat the butter for a couple minutes before adding any other ingredients? And to make it thicker, you can add more powdered sugar. And then a dash of salt to cut the sweetness of the extra sugar you added.

      Reply

      • jessicareplied on June 23rd, 2013 at 12:07 pm

        I used C&H powdered sugar which says pure cane. I ended up using all 4 cups of it too. I did mix my butter until smooth, maybe I need to do it longer. This has happened to me before on another buttercream. Could it be the butter? I followed the receive exactly, didn’t cut any corners… So I thought but it just didn’t come out like yours did. I guess I’m going to just have to keep making it until it cones out right. I will try again using your funfetti cupcakes and vanilla buttercream….

        • Sallyreplied on June 23rd, 2013 at 1:21 pm

          It sounds like you used the right sugar. Try sifting the powdered sugar next time and beating your butter for a couple minutes before adding anything else.

          • jessicareplied on June 23rd, 2013 at 1:42 pm

            Thanks for the quick replies :-) I’m going to try again tonight and I will sift and beat linger! Thank you so much Sally!

  26. #
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    Lilyposted July 15, 2013 at 3:38 am

    HI! These look really yummy. I was wondering whether it needs to have chocolate chips in the icing?? I would like to pipe it Thanks :)

    Reply

    • Sallyreplied on July 15th, 2013 at 10:55 am

      Hi Lily! No, the frosting does not need to have chocolate chips in it.

      Reply

  27. #
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    Tinaposted July 18, 2013 at 3:00 pm

    My daughter and I just made these for her 13th birthday party. They were a hit. Delicious!

    Reply

  28. #
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    Aliposted July 24, 2013 at 9:49 pm

    Just made these the other day, or at least the icing and I gotta I’m in love! I used a chocolate cake recipe I found a year ago that I fell in love with and produces perfectly fluffy cakes so I can’t comment on the cake part for ur recipe, however the icing was Devine! The added whipping cream is definitely the key to light, fluffy icing and will become a must ingredient for me in the future. Being that my friends an I loooooove mint I used a heavy hand with the extract. The color was perfect, the texture was great and the flavor with a dark chocolate cake gives the perfect junior mint taste. Because I knew the icing would be rich I went a little conservative with the sugar in the cake and I think that did just the trick. The only tip I would give is go a bit sparing on the icing. While the cake doesn’t taste super rich in the beginning, the sugar coma definitely snuck up on you and I think a little less icing for my cupcakes would have been better. Overall, I loved ur recipe and the idea!

    Reply

    • Sallyreplied on July 25th, 2013 at 1:46 pm

      Hey Ali! So glad you enjoyed this frosting recipe. It’s easily one of my favorites and truly one of the most popular frostings on my website. It certainly is sweet, but I love to pile in high on top of chocolate cupcakes. I’ve made it with chocolate cake before too. So good!

      Reply

  29. #
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    Marilia Narroposted August 24, 2013 at 11:05 pm

    I wanted to bake something for my brother who’s coming back home! i didnt know what to bake for him because i wasnt sure about his preferences in cupcakes flavors, but i did know that he loves chocolate-mint cookies!

    So… i thought this recipe is perfect for the situation :D i’ve just made the cupcakes and I loved the recipe! Well, i didnt add the chocolate chips in the frosting because i wanted to decorate the cupcakes with chocolate letters on top! I totally recommend the recipe! Thanks Sally!

    Reply

    • Sallyreplied on August 26th, 2013 at 8:43 am

      So glad these cupcakes were a hit Marilla! It does sound like this is the perfect recipe for your brother’s arrival!

      Reply

  30. #
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    Gabeposted November 4, 2013 at 1:03 am

    Hi there. May I know the exact measurement of 1 cup ? Thank you in advance !

    Reply

    • Sallyreplied on November 4th, 2013 at 11:50 am

      Hi Gabe! I just updated this recipe to include metric measurements as well. Hopefully this will help.

      Reply

      • Gabereplied on November 5th, 2013 at 11:58 pm

        Thank you so much ! (;

  31. #
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    siobhan slatteryposted November 14, 2013 at 8:25 pm

    Dyng to try these! Frickin love mint chocolate!!

    Reply

  32. #
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    joniposted November 23, 2013 at 9:28 pm

    Sally – Can this be made in a 13×9?

    Reply

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    joniposted November 25, 2013 at 4:33 pm

    Sally – no coffee lover’s here. What can we substitute? Also, this recipe is for a layered cake. Is it ok for a 13×9?

    Reply

    • Sallyreplied on November 25th, 2013 at 4:37 pm

      Hi Joni. There is no coffee in this recipe. And I’ve never tried these cupcakes in a cake form. I suggest you make my chocolate layer cake and use hot water instead of coffee (though the chocolate flavor will be compromised because the coffee enhances it without leaving a coffee flavor): http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/

      Reply

  34. #
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    Kimposted December 1, 2013 at 5:18 pm

    I made these cupcakes today with vanilla frosting. One word: AMAZING. I used cake flour since I’ve had issues with my Ultragrain flour in cupcakes. The chocolate flavor is amazing and the cupcakes were SO SOFT. I could eat these without any frosting!

    Thank you for the recipe, Sally!!

    Reply

    • Sallyreplied on December 1st, 2013 at 6:23 pm

      Cake flour is the best, Kim! I’m so happy you enjoyed these. Thanks for reporting back!

      Reply

  35. #
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    SHposted December 2, 2013 at 6:28 pm

    Hi, these look great – I love chocolate and mint and cake but have never found a recipe for chocolate mint cupcakes before. : )

    That’s why I’m thinking of making a cake out of this recipe for Christmas as nobody in our house really like fruit cake and this would be a great alternative (people love mint and chocolate over here, particularly at Christmas when it seems particularly festive) – if I were to use the mix to fill a tin instead, how big a cake do you think it would make? If it wouldn’t work don’t worry, I’ll be making them anyway. : )

    Thanks again for the recipe. : )

    Reply

    • Sallyreplied on December 2nd, 2013 at 8:27 pm

      This recipe would make 1 9-inch cake and then a few cupcakes as well. All of the batter won’t fit into a 9-inch cake pan without overflowing! I’m unsure of the baking time though.

      Reply

      • SHreplied on December 3rd, 2013 at 9:25 am

        Thanks for your help (and having a few extra cupcakes would be handy to give to visitors as they leave!) I’ll experment with the cooking times on a few chocolate cake recipies I have and see what works. Merry Christmas. : )

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    Francynposted December 4, 2013 at 12:15 pm

    Made these yesterday and they were a hit with my friends. They tasted AMAZING. ♥ Thank you so much for sharing the recipe!

    Reply

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    Fadtkposted December 11, 2013 at 9:52 am

    Sally Ive been on a baking spree from your site! Its absolutely amazing! I loveee your recipes! I tried this chocolate cake ( justtt my kind). FINALLY my search to a goood chocolate cake is over. Can i make it a little less dense though? Lighter and even more flufffier? ( My husbands demand !!)
    The first time i tried, i think i overbaked them, they were a little dry. but the next time they were just perrrfect!

    Thank you!!

    Reply

    • Sallyreplied on December 11th, 2013 at 10:04 am

      Hi Fadtk! So glad you tried these. Maybe you could try baking this cake into cupcakes. It’s a very (VERY!) moist and light chocolate cake recipe and would be great as cupcakes. I think the bake time is about 20 minutes (or until a toothpick inserted in the center of the cupcake comes out clean). Here’s the cake recipe you can use to make cupcakes: http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/

      Reply

      • Fadiareplied on December 11th, 2013 at 11:10 am

        Thanks for the prompt response! Yum that cook looks delicious. I might try that one. How many cupcakes will that recipe yield approx? Also, everytime i halve a cake/ cupcake recipe something goes wrong. Either they sink or they shrink. I want to try a batch of abt 8-10 ( max 12) with the above recipe u recomended. Any suggestions?

        Thanks a million! :)

        • Sallyreplied on December 11th, 2013 at 11:37 am

          Hi Fadia, that cake batter will yield about 18 or more cupcakes. I’ve never reduced the batter for a smaller portion, so I can’t speak from experience if it will work. If you only fill the cupcakes about 2/3 of the way full, they shouldn’t overflow. Be sure to test for doneness with the toothpick as described in my last comment. That will help you avoid them sinking.

      • Fadtkreplied on December 12th, 2013 at 12:36 am

        thanks for the tips! ! Ill let you know how that turns out. :)

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    Ally Bposted December 11, 2013 at 11:52 am

    I made these last week for my cousin and they were fantastic! So much so that my grandfather wants me to make them for his birthday this weekend. The only problem is that he is diabetic. For the cake I have no problem using a sugar substitute such as Splenda. I’m worried about the frosting though (he wants the mint). Any suggestions?

    Reply

    • Sallyreplied on December 11th, 2013 at 12:14 pm

      Hey Ally. I am completely stumped. I have never made a diabetic frosting before. Is there one on the internet you could search for? And perhaps use some peppermint extract?

      Reply

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    Torreposted December 20, 2013 at 3:39 pm

    Sally, you are KILLING ME. I make your Birthday cake fudge for gifts a few days ago, DELISH. I am a HUGE cupcake lover and lover of anything mint and chocolate, naturally, I decided to give these a go. First off, your cupcake recipe was INSANELY easy to follow, clear, concise, and to the point. For the first time, I felt completely comfortable making cupcakes from scratch. Super easy and fast. The frosting, OHEMGEE! So creamy and amazing and I love that you can customize its minty-ness. I had extra and was so sad that I had to get rid of it (The kids and I admittedly had a spoonful or two before I threw it out). I just LOVE your blog, Thank you so much for another amazing recipe. I am having guests over tonight and will be making more fudge in addition to the cake mix fudge and cupcakes. Thanks again!

    Reply

    • Sallyreplied on December 21st, 2013 at 10:19 am

      Hey again Torre! So glad you loved this recipe. And yes, I love the frosting so much. And what’s more? Love how easy these are to make! Making chocolate cupcakes from scratch isn’t difficult at all if you just read the directions. Which many people don’t! Anyway, happy you all loved them as well as the cake batter fudge!

      Reply

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    Annaposted December 28, 2013 at 6:25 pm

    I made these last night, seeing as they looked scrumptious and I was in the mood to bake cupcakes. They were AMAZING! The most failproof recipe ever! My family and I loved them so much! I am now subscribed to your blog and will be checking it out often! Thank you!

    Reply

    • Sallyreplied on December 28th, 2013 at 6:41 pm

      Thanks Anna! So happy you all loved these cupcakes. And yes, they’re quite easy! Thanks for reporting back – let me know what you make next!

      Reply

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    yanaposted January 24, 2014 at 12:40 am

    Hey, im Yana from Malaysia. I never baked before. And here i am, the recipe work ! My frost did taste like an icecream . I leave it for a day in the refrigerator before i add it on the top of the cupcakes. I swear the muffin taste better than anything i ever tasted. At first, i doubt you were giving out the exact recipe. But this sure paid off . Thank you Sally! Did it for my boyfriend on his birthday. :D he l.o.v.e it.!

    Reply

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    Ashleyposted January 31, 2014 at 9:41 am

    We’ll these cupcakes have turned out beautifully & the frosting is absolutely fantastic, definitely a keeper!!!!! Thanks so much .
    The only problem is my cupcake cases have started to peal away from the cake, do you know of any reason why this has happened?

    Reply

    • Sallyreplied on January 31st, 2014 at 9:52 am

      WHat do you mean? The cupcake liners are stuck to the cupcakes? I always make sure to not use cheap cupcake liners. I buy them in bulk from here: http://shopsweetsandtreats.com/

      They never stick or become unattached from the cupcakes.

      Reply

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    Bettinaposted January 31, 2014 at 11:24 am

    Hi! These look absolutely delicious! I was wondering how long would they need to be in the oven if you wanted to make mini cupcakes? Since you stressed not overbaking, I wanted to make sure so I didn’t do that!
    Thanks!!!

    Reply

    • Sallyreplied on January 31st, 2014 at 11:26 am

      I’d say about 10 minutes. Enjoy!

      Reply

      • Bettinareplied on January 31st, 2014 at 12:06 pm

        Thanks!!

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    Hannahposted February 2, 2014 at 5:53 pm

    I found this recipe a while back and I’ve been dying for an excuse to bake them, finally I made these cupcakes just yesterday for the Super Bowl, and they turned out amazing!! The chocolate cake was moist and fluffy and the icing was so refreshing! These were my first homemade cupcakes and they were “spectacular,” my family devoured them. Thanks so much for sharing your recipe!

    Reply

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    Jillposted February 9, 2014 at 11:50 am

    I made these today for a cupcake contest we’re having tomorrow at my office. They turned out so completely delicious! The frosting really does taste like the ice cream. Thanks for the great recipe!

    Reply

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    Brianna McBeanposted February 23, 2014 at 10:44 pm

    Can I make a chocolate cake with this recipe or just cupcakes?

    Reply

    • Sallyreplied on February 24th, 2014 at 2:28 pm

      I’m sure you could – though I do not know the correct baking time to serve as a cake. This batter will fit into a 9×2 cake pan. You may have a little batter leftover for a couple cupcakes.

      Reply

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    Gigiposted March 3, 2014 at 10:33 pm

    Absolutely adored every part of this cupcake, especially the frosting! I’m a huge mint chocolate chip fan! Any ideas for what to put leftover frosting on? It was so good, I don’t want to throw it out!

    Reply

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    Briannaposted April 2, 2014 at 4:03 pm

    Hi Sally,

    I wanted to make these as cake balls for my boyfriend’s birthday. Do you think substituting milk for water might make them moister since they’ll be so little?

    Thanks!

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:48 pm

      They’re actually pretty moist as is and that won’t change if you made them smaller, Brianna. Hope he enjoys them!

      Reply

      • Briannareplied on April 3rd, 2014 at 8:33 am

        Great, thank you!

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    Nasiebaposted April 4, 2014 at 5:46 am

    Hi Sally,

    Could i use self raising flour (Cake Flour), or is it best to use all purpose flour (plain flour). As am from the uk so i get abit confused with the flours with american recipes. We normally use self raising flour in our cake recipes.

    Reply

    • Sallyreplied on April 4th, 2014 at 12:48 pm

      Hi Nasieba! Please use all-purpose flour in this recipe if you can find it.

      Reply

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    Willposted April 6, 2014 at 2:07 pm

    Made this recipe at home, and took me ages

    The muffins are delicious however I must warn the frosting, as delicious as it seems it rather TOO sticky and difficult to work with.. Other than that, the perfect sweet icecream bun!

    Reply

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    Lindseyposted April 11, 2014 at 4:41 am

    Hi I was just wondering how many cups of frosting you use in your recipes for 12 cupcakes. Seems like you use A LOT but apparently not all the people I’m serving these cupcakes to are huge fans of frosting ( I know right! Like how can you get enough of frosting?!?) so I just want to know how much frosting your recipe for 12 cupcakes produces so I don’t have too much extra. :)

    Reply

    • Sallyreplied on April 11th, 2014 at 8:54 am

      I’m unsure of the amount of cups this frosting recipe makes – I’ve never measured. Feel free to halve the recipe if you need to. Enjoy!

      Reply

      • Lindseyreplied on April 11th, 2014 at 10:42 am

        If I have extra frosting, what would you recommend it for other than putting it on cupcakes or eating it with a spoon? Can you eat it frozen? WOULD IT TASTE LIKE ICE CREAM?! omg this frosting is making me go nuts lol

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