Mint Chocolate Chip Cupcakes

5 from 5 votes

These Mint Chocolate Chip Cupcakes in a jar are versatile and can be made as a cupcake or in a jar as a fun serving idea for parties or special occasions.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 519kcal

Author: Candi Elm

Ingredients

3/4 stick of Softened Butter
1/2 cup granulated sugar 1/3 cup plus 1/2 cup sugar
1/3 cup granulated sugar
2 large eggs
1 teaspoon Vanilla Extract
1/2 teaspoon peppermint or spearmint extract
1/3 cup unsweetened cocoa powder
1 cup All Purpose Flour sifted
6 oz Hot Water
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup of mint chips or andes mint chips

Frosting

8 oz softened cream cheese
1 stick of butter
3 cups of sifted powdered sugar
1/2 teaspoon of Vanilla or mint extract
Few drops of green food coloring.

Instructions

Mix Butter and Sugar together in the mixer, add eggs and extract. In Large bowl mix dry ingredients with a whisk. Slowly alternate dry ingredients with water into creamed mixture bowl. Add mint chips.
Heat Oven to 350 and scoop cupcakes into 12 liners. Place in oven for 18 -20 mins. Let cool.
Mix, butter and cream cheese together, slowly add powdered sugar, extract and food coloring, a few drops at a time until desired consistency.
To place in jars, cut cupcake in half. Add bottom half into 8 oz jar. Add frosting, add remainder of cupcake and then decorate. I added additional chips in between layers.
For Cupcakes I add a chocolate ganache drizzle and then gold and green sugar crystals from Wilton.

Notes

I can eat my cupcake with a fork and take as little or big of a bite as I want when it’s in a jar, and you can eat it slower and savor every bite.

It is also shown as a cupcake. That way you can make it either way. I wanted to add a little something to the decadence of this cupcake so I added the chocolate drizzle.

Nutrition