Mint Chip Cupcakes

Servings 24 cupcakes


Chocolate Cake:

  • 1 box chocolate cake mix or Devil's
  • 1/2 C. oil
  • 3 eggs
  • 1 C. buttermilk
  • 2 tsp. vanilla extract
  • 1/2 C. sour cream

Mint Chip Buttercream:

  • 1/2 C. chocolate chips
  • 1 C. butter softened
  • 2 tsp. peppermint extract
  • 3-4 C. powdered sugar
  • green food dye optional

Chocolate ganache:

  • 1/2 C. chocolate chips
  • 2 Tbsp. heavy whipping cream
  • 1/2 tsp. peppermint extract optional


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bow land set aside.
  3. 3. In a large bowl, combine all other cake ingredients until smooth.
  4. 4. Stir in cake mix.
  5. 5. FIll cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  6. 6. Buttercream: Using a food processor to a knife, chop chocolate chips into smaller chunks/flakes and set aside. In a stand mixer, beat butter for 2 minutes. Add peppermint extract and slowly add powdered sugar until you reach your desired consistency and add food dye. Add a little milk if needed if it become stop thick. Use a spatula to stir in your chocolate "flakes" that you made.
  7. 7. Ganache: Place chocolate chips and cream in a microwave proof bowl and heat for about 25 seconds. Remove and stir until smooth, if needed heat for additional time. Stir in peppermint extract.
  8. 8. Pipe buttercream onto cooled cupcakes (use a round tip because of the chocolate pieces) and drizzle with chocolate ganache.

Recipe Notes

I place my ganache in a small plastic bag and used it like a mini piping bag to drizzle. Just snip off the tip of the corner! If you have extra ganache, refrigerate it and use it again later in the week!