This recipe for Mint Chocolate Chip Cupcakes is the only chocolate cupcake recipe you'll ever need! They're chocolatey and moist and even better when topped with Baileys frosting.
Is there any flavor combination more delicious than mint chocolate chip? I fully believe it's all the way up there with chocolate peanut butter and strawberries and cream.
It's an incredibly popular ice cream flavor. But have you ever had it in cupcake form? You should.
Technically, there are really chocolate mint chocolate chip cupcakes since the cake is chocolate with mint flavoring and chocolate chips.
Oh, and they're topped with a Baileys Irish Cream frosting, making them perfect for St. Patrick's Day. But really, they're appropriate for any time of year. Plus, you can top them with any flavor frosting you want!
❤️ Why you'll love this recipe
I love all things mint chocolate... especially when there are also chocolate chips involved. And extra chocolate! Sometimes I like my mint chocolate chip flavored desserts to be green (ice cream!), but sometimes it's just not necessary. Especially when we're working with chocolate as the prominent flavor.
These aren't just mint chocolate chip cupcakes; they're CHOCOLATE mint chocolate chip cupcakes. So, they're packed with chocolate and mint flavor and are absolutely delicious.
They're super easy cupcakes to make and perfect for serving at or bringing to all kinds of celebrations.
This cupcake recipe contains pretty simple ingredients! Here's everything you need (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Mint extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Whole milk
- Chocolate chips
And here's everything you need if you're planning to make the Baileys frosting:
- Unsalted butter
- Confectioners' sugar
- Baileys Irish Cream
🧁 How to make mint chocolate chip cupcakes
Start by preheating the oven to 350 degrees and line a cupcake tin with 12 papers.
Cream the butter and sugar together until it's light and fluffy. You can either use a stand mixer fitted with paddle attachment or a large mixing bowl with a hand mixer or whisk/spatula.
Add the eggs in one at a time while continuing to mix. Then add the vanilla extract and mint extract. I used ¾ teaspoon of mint extract and felt that it was the perfect amount. However, I like a subtle mint flavor and nothing overpowering, so feel free to use a bit more if you want to pack more of a punch.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the flour mixture to the liquid mixture a little at a time, alternating with the milk. Then stir in the chocolate chips. Don't you just want to eat that batter with a spoon??
Pour the batter into your cupcake pan fitted with cupcake liners. Fill them a little more than ¾ of the way. Bake cupcakes at 350 degrees for about 18-20 minutes.
I was super excited that my cupcakes came out to the perfect height! I know, it doesn't take much to make me happy, but I hate when the cupcake is at the paper level and it's not good if they're spilling over either. These are perfect.
They're also perfect in terms of consistency as they make for an incredibly moist chocolate cupcake.
👩🍳 How to make Baileys frosting
Now you can make the frosting! Of course, you can make any kind of frosting you want with these cupcakes. At first I thought the Bailey's might be taking the cupcake a bit too far. But everyone who has tried these cupcakes says it works perfectly.
I feel like people are only publishing Baileys recipes during St. Patrick's Day, but it really is an "any time" liquor and should be enjoyed throughout the year!
In the bowl of a mixer or in a large bowl with a hand mixer, mix butter on medium speed until it’s nice and fluffy.
Add confectioners’ sugar one cup at a time and beat until well-combined. Mix in salt.
Add the Baileys and beat until combined. If frosting is too thin, add more confectioners' sugar a couple tablespoons at a time.
Now you can frost your cupcakes.
I've been loving just squeezing on a mound of frosting with my Wilton 1A tip, but you can pipe or plop the frosting on however you want.
You may have some frosting left over depending on how you frost the cupcakes, but you can store it in an airtight container in the fridge and use it for something else later... Liiike eating with a spoon for a midnight snack.
Don't forget to sprinkle extra chocolate chips on top!
And please do not wait for St. Patrick's Day to enjoy Baileys buttercream frosting. I mean, there are definitely times when it may not be appropriate... Say, at a child's birthday party.
But other times it is totally necessary and appropriate; say, every other day of the week. And chocolate mint chocolate chip cupcakes? They are absolutely perfect at any time.
⏲️ How to store
You can store these mint chocolate cupcakes in an airtight container at room temperature for about 2 days.
If you want to keep them longer than 2 days, I recommend refrigerating them! Let the cupcakes come to room temperature before serving to ensure the best flavor and texture.
🎉 Variations on recipe
These mint chocolate chip cupcakes are simple and delicious for St. Patrick's Day and beyond. But there are lots of fun additions and modifications you can make to them, as well.
Here are some ideas:
- Add brewed coffee or espresso powder to the cupcake batter for an Irish coffee-like cupcake.
- Increase the mint power by adding mint chips or crushed Andes mints into the batter.
- Add green food coloring to the frosting to give these the classic "mint chocolate chip" ice cream colors.
- If you want a vanilla mint chocolate chip cupcake instead of chocolate cake, replace the cocoa powder with all-purpose flour.
- To make these cupcakes even easier, use a chocolate cake mix and add in mint extract. You can also do this with brownie mix, using my brownie mix cupcakes recipe as a guide.
- Top the cupcakes with whatever flavor frosting you want if you're not a fan of the Baileys buttercream. You can make a mint frosting, a chocolate frosting, or the flavor of your choice.
- Add a surprise filling to these cupcakes. You can amp up the booziness with an Irish whiskey filling, a Baileys-infused chocolate sauce, or a mint chocolate ganache.
- Drizzle chocolate ganache over the finished cupcakes.
- Add festive St. Patrick's Day sprinkles to the tops of the cupcakes.
🥣 More St. Patrick's Day cupcake recipes
For more cupcakes perfect for celebrating St. Paddy's Day, check these out:
I also have SO many Lucky Charms recipes that are fit for the luck of the Irish!
I'm also in love with these Rainbow Cupcakes from Aimee Geroux.
I've been on a major cupcake making streak lately and it's reminding me of the early days of having this blog when I was absolutely obsessed.
Of course, back in 2008, cupcakes were the major food trend. Though their trendy popularity has faded quite a bit, they'll always be a classic dessert go-to and you'd be wise to have a fabulous recipe or two up your sleeve.
This chocolate mint chocolate chip cupcake recipe is one of them... And now I want to eat one alongside a big bowl of mint chip ice cream.
What's your favorite flavor cupcake?
Mint Chocolate Chip Cupcakes with Baileys Frosting
- 1 ½ sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup whole milk
- ⅓ cup chocolate chips
- 1 ½ sticks unsalted butter, room temperature
- 3 ½ cups confectioners' sugar
- Pinch of salt
- ¼ cup Baileys Irish Cream
- Preheat oven to 350 degrees and line a cupcake tin with 12 papers.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs in one at a time, mixing well after each addition. Mix in vanilla and mint extracts.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- With mixer on low speed, mix in dry ingredients in 2 additions, alternating with milk. Mix in each addition until just incorporated. Gently fold in chocolate chips.
- Fill cupcake liners about ¾ of the way with batter. Bake cupcakes for 18-20 minutes, until toothpick inserted into center comes out clean.
- Let cupcakes cool in tin for 5 minutes before moving to wire racks to cool completely.
- Frost cupcakes with Bailey's frosting. I used a pastry bag and Wilton 1A pastry tip for mine. Top with additional chocolate chips, if desired.
- In the bowl of a mixer or in a large bowl with a hand mixer, mix butter on medium speed until it’s nice and fluffy. Add confectioners’ sugar one cup at a time and beat until well-combined. Mix in salt.
- Add the Baileys and beat until combined. If frosting is too thin, add more confectioners' sugar a couple tablespoons at a time.