Mint Chocolate Chip Cupcakes

Come to find out, in Switzerland and other parts of Europe, you are expected to treat on your birthday. Whether it’s a meal, drinks, or dessert, it’s up to you to foot the bill or bring something to share. I think it’s great. You get what you want on your birthday! No need to worry whether your coworkers know you well enough to buy you a chocolate cake instead of a lemon pie. And you get to go to your favorite restaurant without guilt! No one can complain about free food. Then when it’s other people’s birthdays, you just get to relax and enjoy. It seems like a win-win situation to me.

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Jon didn’t exactly have to do the treating on his birthday, but I did it for him. He reluctantly dragged in two-dozen cupcakes to work on the tram. And even though he pouted, he (unsurprisingly) admitted to enjoying his cupcakes. They were mint chocolate after all, and we know how much he loves mint + chocolate.

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These are your basic chocolate cupcakes with buttercream frosting, just with a bit of peppermint extract and green dye!

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I promise; your coworkers will be happy to celebrate your birthday with you. 

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Mint Chocolate Chip Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. Chocolate Cupcakes
  2. • 1 tablespoon instant espresso powder
  3. • 1 1/4 cups hot water
  4. • 2 squares (1 oz. each) unsweetened chocolate, chopped
  5. • 2 cups all-purpose flour
  6. • 1/2 cup unsweetened cocoa powder
  7. • 1 1/2 teaspoons baking soda
  8. • 1/4 teaspoon baking powder
  9. • 1/4 teaspoon salt
  10. • 3/4 cup butter, softened
  11. • 1 cup granulated sugar
  12. • 3/4 cup firmly packed brown sugar
  13. • 3 large eggs, at room temperature
  14. • 1/2 teaspoon vanilla extract
  15. Frosting
  16. 1 cup butter
  17. 3 cups powdered sugar
  18. 2 tablespoons milk or heavy cream
  19. ¼ teaspoon peppermint extract
  20. green food dye (optional)
  21. ¼ cup chocolate shavings (optional)
  1. Cupcakes: Heat oven to 350°F. Dissolve espresso powder in water; stir in chocolate until melted. Cool. Combine flour, cocoa, baking soda, baking powder and salt in bowl. Beat butter and sugars in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. With mixer at low speed, add dry ingredients alternately with chocolate mixture, beginning and ending with dry ingredients, until blended. Pour batter into 24 cupcake tins; bake 22 to 25 minutes until toothpick inserted in center comes out clean.
  2. Frosting: While the cupcakes are baking, beat the butter (room temp) on medium-high speed for about a minute. Add the sugar, milk, extract, and food dye (to your color liking). Beat on high speed for 2-3 minutes. If the frosting is too thin, add more sugar, maximum 4 cups total. If it is too thick, add a bit more milk. Mix in chocolate shavings by hand.
  3. Frost as you would like, and for added decoration, add in an after eight mint!
Caitlin Ball

12 Responses

  1. I love that tradition of bringing in your own treats on your birthday! I bet there are lots of desserts at Jon’s office with all the birthday’s they have. These cupcakes sound delicious. Like the cupcake version of Thin Mints. Yum!

    1. Yes, it’s probably for the best I don’t have an office job with constant treats around!

  2. Ooh, I absolutely love the mint/chocolate combination, so these look SO wonderful to me. And how neat about birthdays in Europe – even though I’ve traveled extensively there, I never realized that!

    1. you would definitely enjoy them then! yes, it’s interesting all the different customs you learn when you live abroad. Like who knew that laundry isn’t allowed on Sundays??

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