Mint choc chips are one of those classic flavors combinations that just work, it’s so simple you don’t even need an electric mixer. This cupcake is really simple with a very tasty flavor. Start with mixing the dry ingredients; sit in flour in a large bowl, add the caster sugar and good quality cocoa powder. To help it rise, add a half teaspoon of bicarbonate soda and salt. Add in good quality chocolate chips, mix everything and set it aside. For the wet ingredients, add buttermilk in a bowl, vegetable oil and you can use any colorless oil, break in one large egg and then mix that together with a whisk.

Add the dry ingredients to the wet ingredients and mix them, it doesn’t need much mixing, just until nice and smooth. Pour the chocolate batter into your cupcake liners and then bake them in a 160 degrees oven for 22 to 25 minutes until nice and springy on the top. To make the buttercream, add unsalted butter in a stand mixer and beat that until really pale and fluffy. Add sifted icing sugar in two batches, beating the mixture after each addition then pour three tablespoons of milk and a quarter teaspoon of peppermint extract and give it a thorough beating.

Place half of the buttercream in a bowl then add some green color paste for the mint and mix until green. To the other half, add the dark melted chocolate and mix it through. Once your cakes are baked and cool, decorate them and enjoy.


  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (3.9 ounces) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup of vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • 1 1/2 cups Andes Crème de Menthe baking chips

For the Frosting;

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.5 pounds (28 ounces) confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons heavy cream
  • green gel dye
  • 1/4 teaspoon pure peppermint extract
  • 2 ounces semi sweet chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder
  • mini chocolate chips


  1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla, and water.
  3. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth.
  4. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  5. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched.
  6. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  7. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting;

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. Turn the mixture down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated.
  3. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  4. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting.
  5. Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.
  6. Remove the mint frosting from the mixing bowl and set aside.
  7. Add the other half of the frosting back into the bowl of your stand mixer.
  8. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.
  9. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.