These fudgy Mint Chocolate Chip Cupcakes are light and fluffy and full of chocolate flavor but are less sweet than most. Which is why they go perfect with this mint chocolate chip frosting. Mint is one out of many flavors that pair perfectly with chocolate. If you like these, you might like my Chocolate Cupcakes with Brown Butter Cream Cheese Frosting
THE MINT CHOCOLATE CHIP CUPCAKES EXPLAINED:
Moist chocolate cupcake with chopped Andes Mints throughout. In order to keep this cupcake balanced, I made ermine frosting with peppermint extract and chocolate chips.
what is ‘ermine frosting?’
a buttercream frosting that is less sweet than traditional buttercream. it is also known as flour buttercream or boiled milk frosting. it is made by cooking flour and sugar in a pan on the stovetop so that the bacteria can cook off of the flour. milk is then added and the mixture cooks until it becomes a pudding-like consistency and then chilled.
why isn’t the frosting green like traditional mint chocolate chip?
if i can, i prefer to skip any extra chemicals. my favorite natural food coloring can be found on my amazon shop under ‘kitchen must haves.’ some food coloring affects the taste of certain foods if adding a good amount, which can be the case with the natural food coloring since it’s colors are derived from vegetable juices and/or spices.
- brown sugar
- cocoa powder
- baking powder
- chocolate pudding mix
- oil, vegetable or canola
- andes mints
- granulated sugar
*link to my amazon storefront to purchase equipment*
- cupcake tin
- mixing bowls
- Kitchen Aid stand mixer
- electric hand mixer
Mint Chocolate Chip Cupcakes
- 1 cup (150g) flour
- 1 cup (180g) brown sugar
- 6 tbsp (47g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp chocolate pudding mix
- 1 lg egg
- 1/4 cup mayonnaise
- 1 tbsp milk
- 1/3 cup oil vegetable or canola
- 1/2 tsp vanilla
- 1/2 cup boiling water
- 10 andes mints chopped
Mint chocolate chip frosting:
- ⅔ cup (150g) sugar
- ¼ cup (40g) flour
- ¾ cup milk
- ¾ cup butter
- ¼ tsp salt
- 1/2 cup Chocolate chips , chopped
- 1-2 tsp Mint extract
- Green food coloring *optional*
- Preheat oven to 350 F and grease a muffin pan. Line with baking cups and set aside.
- In a stand mixer bowl with whisk attachment mix together flour, brown sugar, cocoa powder, pudding mix, and baking powder. Add in egg, vanilla, oil, mayonnaise, and milk. Mix until just combined.
- Boil the 1/4 cup of water or microwave in a microwave-safe mug until boiling hot, about 3-4 minutes. Pour hot water in cupcake batter slowly while mixing it in as you go. Fold in chopped Andes mints
- Pour batter in evenly among the cupcake liners. Bake for 15-20 minutes, where the cupcakes shouldn't be jiggly (please see notes) When they come out of the oven, leave them in pan for about 5 minutes. Transfer them to a cooling rack until cool enough to frost.
Mint chocolate chip frosting:
- Whisk together your flour and sugar in a medium saucepan over low-medium heat. Cook for about 2 minutes to cook the flour so that it cooks off the bacteria. Make sure it doesn't burn though!
- Slowly add in your milk, bring your heat to medium and whisk continuously to combine until mixture is thickened, pudding-like. Pour into bowl and cover with plastic wrap or lid until room temperature/cool.
- Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Add the thickened flour mixture one spoonful at a time until fully incorporated. Drop in a couple drops of green food coloring- if applicable and fold in the chopped chocolate chips.