Chocolate Mint Chip Cupcakes
This Hershey’s chocolate cake recipe is so quick and easy to make, but most of all it bakes up so moist and fluffy! The minted buttercream frosting makes the perfect flavor combination for chocolate mint lovers!
I’m sure I’m not alone in loving chocolate and mint! Mint chocolate chip ice cream, Thin Mint Girl Scout cookies, Andes mints, Junior Mints, York Peppermint Patties, shall I go on?? You get the idea, and as I’m thinking of all of my favorite chocolate mint treats my mouth is watering. It should be no surprise that I’m in love with this chocolate cake/mint chip frosting combination!! You’re going to love it!
If you’ve ever struggled to make a good homemade chocolate cake from scratch, then you are going to love this recipe! It’s straight off the Hershey’s Cocoa powder can! This cake recipe is so easy to put together and turns out perfectly every time! They bake up super moist and spongy! They have a deep, chocolate flavor – perfect for serious chocolate lovers!
The chocolate frosting recipe that is also listed on the Hershey’s Cocoa can is also amazingly delicious and you should definitely make it a priority to make that someday! But sometimes you want that amazing chocolate mint combo and this frosting is going to satisfy all of those cravings!
This frosting is so rich and decadent! It’s got just a hint of peppermint that is not too overwhelming. Throwing in some mini chocolate chips gives it just a bit of chocolate and crunch that reminds me of my favorite mint chocolate chip ice cream!
My tips for this recipe
- Pay close attention to the directions on the Hershey’s cocoa can. It has very specific directions (like using boiling water) that need to be followed to achieve great results!
- Allow the cupcakes to cool completely before frosting. Frosting warm cake will cause the frosting to melt and run off of the cake.
- Use room temperature butter for the frosting. Take your sticks of butter out of the refrigerator when you start making the cupcakes. This will allow them time to come to room temperature before mixing.
- Mix the frosting to a thicker consistency if you are piping it onto the cupcakes – this will help it hold its shape better, achieving that professional look! Simply adjust the amount of milk you add to the frosting to get the thickness you are looking for.
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Chocolate Mint Chip Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 1 ¾ cup all-purpose flour
- ¾ cup Hershey’s Cocoa
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Mint Chip Buttercream Frosting
- 1 cups 2 sticks unsalted butter, room temperature
- 4-5 cups powdered sugar
- 2-3 Tablespoons of 2% or whole milk
- ¼ teaspoon peppermint extract
- 2 drops green food coloring
- salt to taste
- ⅔ cup mini chocolate chips
Instructions
Chocolate Cupcakes:
- Preheat oven to 350°F. Line cupcake pan with paper or foil liners.
- In the bowl of an electric mixer, combine thee sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
- Stir in the boiling water. The batter will be thin.
- Pour batter into each cupcake liner, filling 2/3 full.
- Bake for 22-25 minutes or until an inserted toothpick comes out clean.
- Turn out and cool onto a wire cooling rack.
- While cupcakes are cooling, prepare the frosting.
Mint Chip Buttercream Frosting Frosting:
- With an electric mixer, beat the softened butter on medium speed for about 1-2 minutes until it is smooth.
- Gradually add in 4 cups of powdered sugar and 2 Tablespoons of milk. Add more powdered sugar or milk to achieve desired consistency. A thicker buttercream will be better for piping.
- Add peppermint extract, food coloring and salt to taste. Beat for 2 minutes until creamy.
- Stir in mini chocolate chips.
- Frost cooled cupcakes. Will frost 12 cupcakes. To frost all 24 cupcakes, double this frosting recipe or make two batches.
- Store frosting in airtight container in the refrigerator for up to one week.
Notes
- To make a cake with this recipe, prepare batter as directed, spray a cake pan with nonstick spray and pour in batter. Bake for 30-35 minutes or until inserted toothpick comes out clean.
