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Mint Chocolate Chip Cupcakes: a creme de menthe cake with mini chocolate chips is topped with a whipped cream buttercream and truly outdoes the ice cream!

Mint Chocolate Chip Cupcakes

Adapted from Alice Medrich. This recipe is made in a food processor--and is super easy and fast as a result. I highly recommend using muffin paper liners (or silicone) and lightly spraying them with oil. Otherwise this recipe can stick a little. You may have a little extra batter, in which case be prepared with a second muffin pan or some mini loaf pans.
Course Dessert
Cuisine Cupcakes
Author TheSpicedLife


  • 3/4 cup plus 2 T (174 g) sugar
  • 1 cup (126 g) AP flour
  • 1/4 t fine sea salt
  • 1 1/4 t baking powder
  • 1/3 cup heavy cream
  • 3 T (43 g) unsalted butter, melted
  • 3 eggs
  • 1/2 t vanilla
  • 2 t creme de menthe extract
  • 1 cup miniature chocolate chips, plus extra for decorating
  • whipped cream buttercream for frosting (see below)


  1. Preheat the oven to 350 F. Line a 12-cup muffin pan with paper or silicone liners. Spray the insides of the cups and the top of the baking pan with nonstick baking spray. Set aside.
  2. Add the sugar, flour, salt and baking powder to a food processor. Pulse until the dry ingredients are blended thoroughly.
  3. Add the cream and butter and pulse to blend, 8-10 times, or a bit more, until the dry ingredients are evenly moistened.
  4. Add the eggs, vanilla and creme de menthe extract. Pulse 5 or 6 times. Then pause to scrape the sides of processor. Pulse 5 or 6 times more. You want the batter to be blended and smooth, but do not over mix.
  5. Add the chocolate chips by hand and use a silicone spatula to mix them -- side to side and top to bottom (it is a little tricky because you are doing it in a processor bowl, but do not over think it and do not over mix).
  6. Divide the batter between the 12 muffin cups. I had a little extra and added it to 2 mini loaf pans (you might see in the pictures that I did not grease them well enough though and the loaves stuck but the cupcakes were fine).
  7. Bake for 20-25 minutes, until a toothpick inserted into the center of a center cupcake comes out clean or with a little melted chocolate.
  8. Let the cupcakes cool for 5 minutes in the pan, before lifting them and removing them to a cooling rack.
  9. Let cool completely before frosting and sprinkling mini chocolate chips over the frosting.
  10. These will keep for a day just fine in a cool kitchen (it was a chilly fall day and my kitchen was about 60 F). But if butter would get melty in your kitchen, you definitely need to chill the frosted cupcakes.