Mint Chocolate Chip Cupcakes

Yesterday was my son’s eighth birthday and he requested mint chocolate chip cupcakes. The only issue – he doesn’t like chocolate cake. His favorite flavor is vanilla. I decided to spoil him – he is my baby after all – and figure out a way to give him what he wanted. I made a vanilla cupcake with mini chocolate chips, topped with a mint buttercream and mini chocolate chips sprinkled on top.

The cupcakes were really good and he loved them! The mint in the frosting was a little strong, but the vanilla in the cupcake brought it all together. I’m definitely going to experiment again with the frosting. 

Making these cupcakes was perfect timing to also celebrate Cupcake Lovers Day! I joined up with some fellow bloggers to share new cupcake recipes. There’s a few on the list below I can’t wait to try out.

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan German Chocolate Cupcakes by The Baking Fairy
Bailey’s Red Velvet Cupcakes by Our Crafty Mom
Buttermilk Cupcakes with Strawberry Whipped Cream by One Sweet Appetite
Chocolate Covered Strawberry Cupcakes by Daily Dish Recipes
Coffee Cupcakes with Coffee Buttercream Frosting by Hezzi-D’s Books and Cooks
Easy Vegan Chocolate Cupcakes by The Urben Life
Fiori Di Sicilia + Elderflower Cupcakes by Culinary Adventures with Camilla
Gingerbread Cupcakes by Karen’s Kitchen Stories
Maple Vanilla Cupcakes with Chocolate Date Icing by UpBeet Kitchen
Mickey Mouse Sprinkles Cupcakes by For The Love of Food
Mint Chocolate Chip Cupcakes by Join Us, Pull Up A Chair
Poblano Cornbread Muffins with Goat Cheese Frosting by The Spiffy Cookie
Sourdough Strawberry Cupcakes by Our Good Life
Vanilla Bean Buttercream Cupcakes by Red Cottage Chronicles

Cupcakes:
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1/2 cup unsalted butter, softened at room temperature
1/3 cup sugar
2 eggs
1/4 cup sour cream
1/4 cup milk
1 tsp vanilla extract
1/2 cup mini chocolate chips

Mint Buttercream:
1 stick unsalted butter, softened at room temperature
2 cups powdered sugar
1/4 tsp mint extract
1 Tbsp milk or heavy cream
3 drops green food coloring
1 drop of yellow food coloring

Preheat your oven to 350 degrees. Line a muffin tin with 9 liners and set aside. In a medium bowl, mix together the dry ingredients. In a large bowl, cream the butter and sugar with a hand mixer. Add in the eggs, sour cream, milk and vanilla. Slowly add in the dry ingredients and mix until just combined. Fold in the chocolate chips. Divide the batter between the 9 cups. Make for 18 to 20 minutes or until a toothpick tester comes out clean. Allow to cool 10 minutes in the pan and then remove the cupcakes to a wire rack to cool completely.

Once the cupcakes are cooled, make the buttercream. In the bowl of the stand mixer, add all the frosting ingredients. Slowly turn your mixer on and mix until it starts to look crumbly. Scrape the sides of the bowl with a spatula. Mix on medium to medium high for 3 to 5 minutes until the frosting is creamy and smooth. Transfer into a piping bag and top your cooled cupcakes with the desired amount of buttercream. Top with any additional mini chocolate chips you have remaining.

Cupcake recipe: Veronika’s Kitchen
Buttercream recipe: Partylicious