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Green Velvet Mint Chocolate Chip Cupcakes

green velvet mint chocolate chip cupcakes - featured image
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These flavorful green velvet cupcakes combine a refreshing minty kick with semi-sweet mini chocolate chips, topped with a light and creamy mint-infused cream cheese frosting. Perfect for celebrations or a comforting homemade dessert.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (180 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 2 large eggs, room temperature
  • 1 tsp mint extract
  • ¼ to ½ tsp green food coloring (gel or liquid)
  • ½ cup (90 g) mini semi-sweet chocolate chips
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (55 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • ½ tsp mint extract
  • 1–2 tbsp heavy cream
  • Fresh mint leaves (optional, finely chopped for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a bowl, sift together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat softened butter with an electric mixer on medium speed for 2-3 minutes until fluffy and pale.
  4. Add eggs one at a time, mixing well after each addition and scraping down the sides.
  5. Stir in mint extract and green food coloring until batter is evenly colored.
  6. Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently after each addition to avoid overmixing.
  7. Fold in mini chocolate chips gently with a spatula.
  8. Spoon batter into cupcake liners, filling about two-thirds full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and mint extract. Add heavy cream as needed to reach desired consistency.
  12. Frost cooled cupcakes using an offset spatula or piping bag. Garnish with chopped fresh mint leaves if desired.

Notes

Use gel food coloring for a more vibrant green color. Avoid overmixing batter to keep cupcakes tender. Chill frosting if too soft before piping. Mini chocolate chips melt better; if using regular chips, chop them smaller. Room temperature ingredients help with even mixing. Cupcakes are best served at room temperature. Store in refrigerator up to 4 days or freeze up to 2 months.

Nutrition

Keywords: green velvet cupcakes, mint chocolate chip cupcakes, easy cupcake recipe, homemade dessert, mint frosting, chocolate chip dessert

Find it online: https://flurpchef.com/green-velvet-mint-chocolate-chip-cupcakes-easy-recipe-for-homemade-dessert-delight/