Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes ~ You know how people have bad-day brownies. This is a bad-day cupcake. At least it is for me and my family.

Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes

This is a standby cupcake in my house. I always have all the ingredients on hand and ready for cupcake deployment.

As I indicated in my Pink Meringue Kiss Cookies post, last week was bad. Really, I would like to have a chat with the person who coined the term “super mom” and all those who have collectively peer pressured me into partaking in such carnival like acts.

I suck at being super mom. While there are some “mom” aspects I can shine at, there are others where I could really use help.

And since last week was tough not only for me but for everyone in my family, I baked up some of these for everyone and all was good again.

A few notes:

  • I used Andes chocolate’s for the mint flavoring. If want a clean looking buttercream frosting, skip the crushed Andes and just use 1 ½ teaspoons of crème de menthe.
  • I did not flavor the chocolate cupcake as the frosting adds all the mint flavoring I prefer.
  • The cupcakes can be made 1 day ahead of time and kept tightly wrapped at room temperature and frosted the day of. Once frosted, keep cupcakes refrigerated.

Mint Chocolate Chip Cupcakes

Preparation: Heat oven to 350 degrees F. Line cupcake pan with paper liners.

Chocolate Cupcake

Makes approximately 20-24 cupcakes

Ingredients:

Chocolate Cupcake:

  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • ½ cup Dutch process  cocoa powder
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • 2 eggs, plus 2 egg yolks
  • 1 tablespoon vanilla

Mint Chocolate Chip Buttercream Frosting:

Makes 3 cups

  • 1 cup butter
  • 4 cup powdered sugar
  • 1 teaspoon vanilla
  • 4 tablespoons whipping cream
  • 1/3  cup of crushed Andes

Instructions:

Chocolate Cupcake:

1. In a bowl mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.

2. Turn off mixer and use a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture alternating in thirds. Fold in each rotation beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Mint Chocolate Chip Buttercream Frosting:

1. Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla and cream and beat until combined. Turn of mixer and fold crushed Andy’s in with a sturdy spatula or wooden spoon.

Comments

  1. says

    I am so sorry you had such a rough week – frankly, I think all this talk of “super mom” is nonsense. The fact that you work full time, take care of your family AND bake delectable desserts AND manage to blog about it all without losing your marbles qualifies as “super” in my book!!!
    I am so very glad that you made these cupcakes and I am extremely glad that they are not sitting in front of me right now…
    Beautiful job as always!!!

    Reply

  2. says

    Oh sweety… you are SO a supermom. KNow why? Cause you love and adore and give everything you have to those kids! Dont let yourseld get bogged down in mom-guilt. I do that and it SUCKS!

    BTW, these cupcakes look AMAZING!!! I am SO wishing I had one right now!!!

    Reply

  3. says

    I agree with Nancy – you’re being waaaay too hard on yourself. :)

    Your cupcakes are darling, as always. They also remind me that I have a question – I recently saw someone write a post about mint chocolate chip brownies. Wanted to make them, but couldn’t find mint chocolate chips ANYWHERE!!! Any clue where I might find some?

    Glad you’re better now. 😛

    [K]

    Reply

  4. says

    CHEERS to no super mom pressure! I too have had a difficult…verrrrrry difficult time lately (so you’re so not alone!) These would have come in handy the other night after my mommy-melt-down!

    Reply

  5. says

    We could use some of those “bad day” (or week!) treats around here too. Wanted to say thanks for the kindness sent out to my sister and her family. The support has helped lift her up and I do appreciate it!
    ~Michelle

    Reply

  6. says

    I’m sorry last week was so tough for you. I work from home, but having a 20 month old, there are days all I want to do is curl up and only eat chocolate all day. These cupcakes look like the perfect remedy. Thanks for the recipe and I hope things get better.

    Reply

  7. says

    Naomi, I love these! And I love mint anything. You do not suck at being a mom. Everyone has their strength. At least you are aware of your flaws and can improve because some moms are clueless (= You’re doing a fab job mama!

    Reply

  8. says

    Being a mom is hard work. It has it’s good and bad days. If I had a cupcake for every bad day we had in our house I’d open a bake shop. Hang in there, Naomi. Trust me when I tell you the end result is worth all the bad days. (Love the cupcakes!)

    Reply

  9. says

    Hi! Your cupcakes look really really pretty! I decided to try it out but my frosting didn’t work out well though I’m pretty sure I followed the recipe right… :( Somehow it just wouldn’t turn out green and I was just stuck with buttercream with tiny andes chunks in it. Did you add green food coloring by any chance?

    Thank you!

    Reply

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