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Mint Chocolate Chip Cupcakes

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“Chocolate and Peppermint are my favourite combination, so when I found this recipe in Sue McMahon's Cupcakes book I had to share it. Enjoy!”

Ingredients Nutrition


  1. Preheat the oven to 190°C/375°F (gas 5).
  2. Line a 12-hole muffin tin with paper cases.
  3. To make the cupcakes, beat the butter and sugar together in a bowl until the mixture is light and fluffy. Add the eggs, flour and peppermint flavouring and beat the mixture unitl smooth, then stir in the chocolate drops.
  4. Divide the mixture between the paper cases and bake in the centre of the oven for 12 to 15 minutes until the cakes have risen and are just firm to touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
  5. For the frosting, beat the butter in a bowl to soften it. Add the confectioner's sugar, boiling water and vanilla extract and beat until the frosting is very smooth and pale in colour. Add some green colouring and some pepperment flavoring and mix well. Spread over the cupcakes and then scatter chocolate sprinkles on top.
  6. Note: You can add green colouring to the cupcake mixture to give you cupcakes a great look. It might look funny at first, but once the topping is on it looks really good.

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