Fresh Mint Chocolate Cupcake

In celebration of National Chocolate Mint Day that is today (oh yes, and now it’s official: There really is a National Day for just about anything and everything, not that we’re complaining), I went ahead and found the perfect recipe for our chocolate cookies – Chocolate Cupcakes with Fresh Mint Buttercream Frosting!

fresh mint

I used our Supremes Chocolate Chunk cookie dough to make the cupcakes, but really, I’m sure our Chocolate Chunk Cookie Dough, or our Gluten Free Fudge Brownie Cookie Dough would work just as well.

By the time I was done chopping the fresh mint leaves, my apartment was smelling so minty fresh! See? You really don’t need those crazy neon green food colors to get people to know that you’re serving them chocolate mint. All they gotta do is take a whiff!

You Will Need:
Chocolate Cupcake

  • 1 pack Immaculate Baking Co. ® Supremes Chocolate Chunk refrigerated cookie dough (our Chocolate Chunk Cookie Dough would work just as well!)
  • 2 eggs

Milk Chocolate Buttercream Frosting

  • 2 sticks of butter (1 cup), softened to room temperature
  • 3 1/2 cups of powdered sugar
  • 3 ounces milk chocolate, melted and cooled for about 5-10 minutes (still in liquid form)
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons milk, if needed

Fresh Mint Buttercream Frosting

  • 1 stick (1/2 cup) butter, at room temperature
  • 2 cups powdered sugar
  • 1/4 cup fresh mint leaves, chopped very fine (save a few leaves for garnish later!)
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons milk, if needed

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  2. Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add eggs; beat with electric mixer on medium speed until well combined and smooth. Spoon into baking cups.
  3. Bake 14 to 16 minutes or until toothpick inserted in center of cupcake comes out clean. Remove muffin cups from pan to cooling rack. Cool completely, about 15 minutes.
  4. To make the milk chocolate buttercream, in large bowl, beat butter in the bowl with electric mixer until smooth and creamy, about 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, slowly increasing the speed. Add in milk chocolate and vanilla and continue to mix. Add in milk one tablespoons at a time if you need it or find that the frosting is not creamy enough.
  5. For the fresh mint buttercream, repeat the same process, beating butter until smooth, then gradually adding in the sugar, and then finally the fresh mint and vanilla. Add in milk if you need to get to a creamy frosting consistency.
  6. Place frosting in two different decorating bag. Pipe milk chocolate frosting on top of cooled cupcakes first, and then pipe on the fresh mint buttercream. Finish with a couple fresh mint leafs as garnish.

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