Summer is the perfect time for easy, portable treats! These yummy Chocolate Mint Chip Cupcakes in a jar are a fun option for picnics and BBQ’s.
I started with my favorite Chocolate Cupcakes, and added a luscious mint frosting.
Chocolate Chip Mint Cupcakes {in a jar}
These delicious Chocolate Mint Chip Cupcakes are full of all the flavors of the popular ice cream, but more portable.
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa best quality available
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Mint Chip Frosting
- 3/4 cup unsalted butter 1 1/2 sticks
- 4 oz cream cheese 1/2 block
- 4 cups powdered sugar
- 4-6 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2-2 teaspoons pure peppermint extract
- 1-2 drops green food coloring I used Americolor mint green
- 3 oz semi-sweet chocolate in bar form, chopped.
Instructions
Chocolate Cupcakes
- Line muffin tin with paper liners. Heat oven to 350*F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 18-22 minutes.
- Cool completely on wire rack before frosting.
Mint Chip Frosting
- Chop the chocolate and set aside (I would not recommend chocolate chips, as they will be a bit too chunky). Chop so that each piece of chocolate is no larger than a mini chocolate chip. Set chopped chocolate aside.
- In the bowl of an electric mixer, beat the butter until smooth.
- Add cream cheese, and continue to beat until smooth and fully incorporated.
- Begin adding powdered sugar, one cup at a time (while mixing). After you’ve added 1 cup of powdered sugar, add a tablespoon of heavy cream.
- Continue adding powered sugar and heavy cream alternately, until you’ve added all 4 cups of sugar, and 4 tablespoons of cream.
- Continue mixing, and add vanilla and 1 1/2 teaspoons of mint extract. Once incorporated, stop mixer and taste frosting for minty-ness. Decide if you’d like to add an additional 1/2 teaspoon mint.
- Add 1 or 2 drops of green food coloring and blend until fully incorporated.
- Continue to beat an additional 30 seconds to 1 minute. As needed, add an additional 1-2 tablespoons of heavy cream.
- Add most of the chopped chocolate, reserving about 1/3 of it for garnish. Beat just until incorporated.
- Fill (2/3 full) a large piping bag fitted with an extra large round tip, or add frosting to a large ziplock type bag and snip off one end (to make an opening about 1/2 inch diameter).
Assembly
- Begin assembly by removing the wrappers from the cupcakes, and cut each cupcake in half (horizontally).
- Add 1 cupcake half to the bottom of several jars, then squeeze a layer of frosting on top. Be a bit stingy with the frosting, or it will overpower the slice of cupcake.
- Continue by adding another cupcake half, and another layer of frosting.
- Add one final cupcake half, and a final layer of frosting. Garnish with some of the reserved chopped chocolate.
- So each jar should have 3 cupcake halves (1 1/2 cupcakes).
- Serve immediately, or cover jars with lids and keep in the refrigerator up to 3 days.
Nutrition
Calories: 793kcalCarbohydrates: 115gProtein: 7gFat: 37gSaturated Fat: 24gCholesterol: 93mgSodium: 529mgPotassium: 239mgFiber: 3gSugar: 92gVitamin A: 753IUCalcium: 104mgIron: 3mg
Tried this recipe?Let us know how it was!
Love chocolate and mint? Be sure to checkout my Fudge Mint Brownies, one of my all time favorite treats!
And for more fun “in a jar” treats, check out all of my Cupcakes and Desserts in Jars.
I really love mint cupcakes, although they are my 5th kind of “favorite” cupcake kind. When I tried it out, it came out great! When my family tasted it, they said it was AMAZING! Why don’t you check my blog? Just go to http://sadhvinesariic.edublogs.org. Have a great day!
– Sadhvi
oh my god !!!!! your cupcake mint chip seem to be verry savoury ! i’m dying to taste !
keep on that way
Omg I don’t like mint that much but now I think I luv it. This looks soooooooo good!
I’ll be using the “Jar” idea all summer long for desserts, salads, and side dishes outdoors….love the combination of mint and chocolate!
Cute! Looks so minty cool and refreshing!
These look to die for!
a combination like choc and mint always goes down well and this looks fab! 🙂
Mmmmmm. Looks so god. =)
Thank you for sharing this amazing recipe, Glory! I am reeeally glad you did it and I’ll make this as soon as possible, ’cause it looks delicious :p
that looks sooo good, i look like a child now.
❤
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