Mint Chocolate Chip Cupcakes


Chocolate Cakes:

  • 1 cup sour cream
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/4 cup of water
  • 1/2 cup buttermilk
  • Devils food cake mix

Chocolate Mint Filling:

  • 1/3 cup chocolate chips
  • 2 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 1/4 cup powdered sugar

Mint Buttercream Frosting:

  • 8 oz. cream cheese
  • 6 tablespoons butter
  • 3-4cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon peppermint extract
  • green food coloring


1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake 14-18 minutes, or until an inserted knife comes out clean.

5. Chocolate mint filling: melt the chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcakes come out of the oven, use a squeeze bottle to fill the cupcakes with the filling.

7. Mint buttercream: beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream, and peppermint extract. Beat well. Add green food coloring and stir well.

8. Pipe buttercream onto cooled cupcakes and top with extra chocolate mint filling and Andes Mint candies.

Recipe from: YourCupofCake


I didn’t have a squeeze bottle to fill the cupcakes so I modified this step. Instead, I took a sharp knife and cut out a chunk of the cupcake. I filled the hole with the mint filling and closed it back up with the chunk I cut out. It takes more time and isn’t necessarily as pretty of a method, but the part that was cut ended up being covered with frosting so no one would ever know!


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