St. Patrick’s Minty Chocolate Chip Cupcakes Recipe – Easy Festive Dessert with Fresh Buttercream

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mandy

Posted on December 16, 2025

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Dessert Recipes

December 16, 2025

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There’s something downright magical about the smell of chocolate and fresh mint swirling together in the kitchen—especially when you’re making these St. Patrick’s Minty Chocolate Chip Cupcakes with Fresh Buttercream. Imagine biting into a fluffy, cool-green cupcake, the speckled chocolate chips melting into every bite, with a cloud of silky buttercream that tastes as fresh as a spring morning in Ireland. The aroma alone is enough to make anyone hover near the oven, noses twitching and eyes wide with anticipation (I’ve definitely caught my kids doing just that!).

The first time I whipped up these beauties was one of those rainy weekends when you just want something to brighten the day. I’d found a crumpled old recipe card tucked in my grandmother’s cookbook—a faded note about “mint cakes for March.” You know what? I was instantly hooked. The scent of peppermint and chocolate took me straight back to childhood St. Patrick’s Days, when my mom would sneak Andes mints into our lunchboxes as a treat.

It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I finally brought the cupcakes out, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them—sometimes it’s just too tempting!). Even my neighbor, who claims not to like cupcakes, sheepishly asked for seconds. Honestly, these cupcakes are dangerously easy and provide pure, nostalgic comfort in every bite.

They’re perfect for classroom parties, potlucks, or to brighten up your Pinterest dessert board with that pop of green (seriously, they look as good as they taste). I wish I’d discovered this recipe years ago! Now, it’s become a staple for family gatherings and gifting in little bakery boxes. I’ve tested them more times than I care to admit in the name of research, of course. If you’re after a cupcake that feels like a warm (and minty) hug, you’re going to want to bookmark this one for every festive occasion—or, honestly, anytime you want a little luck of the Irish in your kitchen.

Why You’ll Love This Recipe

After countless batches, I can promise these St. Patrick’s Minty Chocolate Chip Cupcakes with Fresh Buttercream are more than just another green treat. My years in the kitchen have taught me that the best recipes are the ones you actually want to make again and again (and these pass that test with flying colors—or, well, flying shamrocks!). Here’s what makes this cupcake recipe stand out from the crowd:

Quick & Easy: Whips up in under 40 minutes from start to finish—yes, frosting included! Perfect for busy folks or last-minute party planners.
Simple Ingredients: You probably have everything you need right in your pantry and fridge. No hunting for fancy extracts or obscure chocolate chips.
Perfect for Parties: These cupcakes are a hit at St. Patrick’s Day celebrations, school events, and honestly, any gathering that could use a little festive flair.
Crowd-Pleaser: Kids love the minty chocolate combo and adults appreciate the not-too-sweet, fresh buttercream. There’s never a crumb left over.
Unbelievably Delicious: The texture is moist, the mint is refreshing, and the buttercream is pillowy without being cloying. I’ve had friends tell me it’s the best cupcake they’ve ever tasted (not to brag—okay, maybe a little).

What really sets these apart? I’ve tested the mint extract and chocolate chip ratio so you get that cool, clean burst of mint without overwhelming the chocolate (some recipes go a little wild with the mint, you know?). The buttercream is made with real butter and a touch of cream, so it’s not greasy or heavy—just the right amount of richness to balance the cupcake.

This isn’t just a green cupcake with some chips tossed in. It’s a treat that makes you pause and close your eyes after the first bite. It’s comfort food with a playful twist (and just the right amount of festive charm). Whether you want to impress your friends with something that looks bakery-worthy or give your family a special surprise, this is the recipe you’ll come back to. Easy, foolproof, and delightfully minty—what’s not to love?

What Ingredients You Will Need

This St. Patrick’s Minty Chocolate Chip Cupcakes recipe keeps things simple but flavorful. These ingredients come together to create a moist, mint-chocolate cupcake with a cloud of creamy buttercream that’s both festive and irresistible. You probably have most of these in your kitchen already!

For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened (adds richness and moisture—Kerrygold is my favorite for extra flavor)
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (or use unsweetened almond milk for a dairy-free option)
- 1/3 cup (80g) sour cream or plain Greek yogurt (keeps cupcakes tender)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure peppermint extract (not spearmint—McCormick or Nielsen-Massey are both reliable)
- 1/2 teaspoon vanilla extract
- 3/4 cup (130g) mini chocolate chips (use mini for better distribution—Ghirardelli or Enjoy Life for dairy-free)
- Green food coloring, gel or liquid (optional, but makes them pop for St. Paddy’s Day!)
For the Fresh Buttercream:
- 3/4 cup (170g) unsalted butter, softened (again, I reach for European butter for best flavor)
- 2 1/2 cups (300g) powdered sugar (sifted for extra-smooth results—store brands are fine)
- 2-3 tablespoons (30-45ml) heavy cream or whole milk (adjust for consistency)
- 1/2 teaspoon pure peppermint extract (for a subtle minty finish)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Green food coloring (optional, for a pastel buttercream)
- Extra mini chocolate chips or festive sprinkles, for topping (optional but so cute!)

Ingredient Tips: If you need gluten-free, swap in your favorite 1:1 gluten-free flour blend (King Arthur or Bob’s Red Mill). For a vegan option, use vegan butter, dairy-free yogurt, and plant milk—these cupcakes are pretty forgiving. Fresh mint leaves can be chopped and added for more natural flavor, but the extract gives you a more consistent result.

Swaps & Shortcuts: Can’t find mini chips? Chop up a good chocolate bar. Out of sour cream? Plain yogurt works fine. Prefer less mint? Start with half the extract and taste the batter. (Just don’t go wild with the green food coloring—trust me, a few drops go a long way!)

Equipment Needed

Muffin tin (12-cup standard size): A nonstick pan makes life easier, but a regular one with paper liners works great.
Paper cupcake liners: Go for festive green or shamrock patterns if you want extra holiday flair—but plain white is just fine.
Mixing bowls: One large for the batter, one medium for the buttercream.
Electric mixer (hand or stand): Makes creaming butter and sugar a breeze. You can use a sturdy whisk and some elbow grease if you need to.
Rubber spatula: For scraping down the sides—don’t waste a drop of batter!
Measuring cups and spoons: Accuracy really does help with baking.
Wire cooling rack: If you have one, great. If not, just let the cupcakes cool in the pan a bit longer.
Piping bag and tip (optional): For that bakery-style swirl. Or, use a zip-top bag with the corner snipped off, or just spread with a butter knife.

I’ve made these cupcakes with everything from a fancy stand mixer to a thrifted electric hand mixer that’s older than I am. Honestly, as long as you can cream butter and sugar, you’re good to go. If you bake often, invest in a sturdy muffin tin—it’ll last you years. Just remember to hand-wash your metal pans to keep them from rusting, and line them with parchment or paper liners for easy cleanup.

Preparation Method

Prep the Oven & Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (If you forget the liners, just grease the cups lightly with butter.)
Cream Butter and Sugar:
In a large mixing bowl, beat 1/2 cup (115g) softened unsalted butter with 1 cup (200g) sugar until light and fluffy—about 2-3 minutes on medium speed. The mixture should look pale and creamy. (This step helps create that tender crumb.)
Add Eggs:
Beat in 2 room-temperature eggs, one at a time, scraping down the bowl after each addition. If the mixture looks a little curdled, don’t panic—it’ll come together once you add the dry ingredients.
Mix in Wet Ingredients:
Stir in 1/3 cup (80g) sour cream or Greek yogurt, plus 1/2 cup (120ml) milk, 1 teaspoon peppermint extract, and 1/2 teaspoon vanilla extract. If using, add a few drops of green food coloring. The batter should be pale green and smell minty.
Sift Dry Ingredients:
In a separate bowl, whisk together 1 1/2 cups (190g) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
Combine Wet and Dry:
Add the dry ingredients to the wet mixture in two batches, mixing on low until just combined. Don’t overmix—just until you don’t see streaks of flour.
Fold in Chocolate Chips:
Gently fold in 3/4 cup (130g) mini chocolate chips using a spatula. The batter will be thick and scoopable.
Fill the Muffin Tin:
Divide the batter evenly among the 12 cupcake liners (about 2/3 full). Use an ice cream scoop for tidy, uniform cupcakes.
Bake:
Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should spring back when gently pressed.
Cool Completely:
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (Warm cupcakes will melt your buttercream—trust me, I’ve made that mistake!)
Make the Buttercream:
In a medium bowl, beat 3/4 cup (170g) softened butter on medium speed until creamy. Gradually add 2 1/2 cups (300g) sifted powdered sugar, mixing until smooth. Add 2 tablespoons cream or milk, 1/2 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, a pinch of salt, and a few drops of green food coloring if desired. Beat for 2-3 minutes until fluffy. Add more cream if it’s too thick.
Frost & Decorate:
Pipe or spread buttercream onto cooled cupcakes. Sprinkle with extra mini chips or festive sprinkles. (If you want a bakery-style swirl, use a large star tip.)

Prep Note: If your kitchen is warm, chill your buttercream for 10 minutes before piping for neat swirls. If your batter seems too stiff, add a splash more milk. These little things make a difference!

Cooking Tips & Techniques

Baking cupcakes should be fun, not stressful. After a few batches (and a couple of “oops” moments), here’s what I’ve learned about making St. Patrick’s Minty Chocolate Chip Cupcakes with Fresh Buttercream come out perfect every time:

Don’t Overmix: Once you add flour, mix just until combined. Overmixing can make cupcakes dense instead of light and fluffy.
Room Temperature Ingredients: Cold eggs or butter can cause the batter to separate. Set your eggs and dairy out for 20 minutes before starting.
Mini Chips Are Key: Regular chocolate chips tend to sink. Mini chips distribute evenly, so you get chocolate in every bite.
Watch Your Food Coloring: Gel color is more vivid and won’t water down your batter. Add one drop at a time; bright green is cute, neon green isn’t always appetizing.
Even Baking: Rotate your muffin tin halfway through baking if your oven has hot spots. This keeps the cupcakes evenly golden.
Buttercream Consistency: If it’s too thick, add cream a teaspoon at a time. Too thin? Add a spoonful of powdered sugar. It should be fluffy and hold a soft peak.

Once, in my rush, I forgot to sift the powdered sugar. Well, the frosting was lumpy and not at all pretty, so I always sift now. If you’re multitasking, set a timer—these cupcakes bake fast and can go from perfect to overdone quickly. And here’s a secret: if your cupcakes dome too much, just press the tops gently with a clean towel right after baking for a perfect surface to frost. Little tricks like these make all the difference!

Variations & Adaptations

One of the best things about these St. Patrick’s Minty Chocolate Chip Cupcakes is how easy they are to tweak. Whether you need to adjust for allergies or just want to try something new, there’s plenty of room for creativity. Here are a few fun variations I’ve tried (and loved!):

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. No one will know the difference, especially with all that chocolate and minty flavor.
Dairy-Free: Use plant-based butter, dairy-free yogurt, and your favorite non-dairy milk. Enjoy Life mini chips are a great allergy-friendly choice.
Extra Chocolatey: Fold in 1/4 cup (25g) unsweetened cocoa powder with the flour for a double chocolate mint version. Top with chocolate shavings for extra drama.
Natural Mint: Add 2 tablespoons finely chopped fresh mint leaves to the batter for a more herbaceous, natural flavor. (I do this when my garden mint is going wild!)
Dye-Free: Skip the food coloring if you’re avoiding artificial dyes. The cupcakes still taste amazing, just less green.
Other Holidays: Swap the mint extract for orange or almond and use colored sprinkles for different occasions—these cupcakes are super adaptable.

One of my favorite experiments was swirling a bit of melted dark chocolate into the buttercream. It made a gorgeous marbled look and tasted like a fancy truffle! Don’t be afraid to play around and make these your own—cupcakes are meant to be fun, after all.

Serving & Storage Suggestions

These cupcakes are best enjoyed at room temperature, when the buttercream is soft and the chocolate chips are just set. Arrange them on a pretty cake stand or a tray lined with a shamrock napkin for maximum festive effect. They look adorable with a sprinkle of green sanding sugar or a chocolate coin on top (kids go wild for those!).

Pair your St. Patrick’s Minty Chocolate Chip Cupcakes with a mug of hot cocoa, Irish coffee, or a tall glass of cold milk. For a full party spread, serve alongside a simple fruit salad or a batch of homemade Irish soda bread for that sweet-and-savory contrast.

To store, keep cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days (bring to room temp before serving for the best texture). Freeze unfrosted cupcakes, tightly wrapped, for up to 2 months—just thaw and frost fresh. Buttercream can be made ahead and stored in the fridge; just whip it up again before using if it’s too firm. Honestly, flavors deepen after a day, so leftovers (if you have any!) are a treat.

Nutritional Information & Benefits

Each cupcake (with buttercream) is estimated to have around 300 calories, 15g fat, 40g carbs, and 3g protein. You’ll get a bit of calcium and iron from the dairy and chocolate, too. If you go gluten-free or dairy-free, the nutritional values shift a little, but not by much.

The real benefit? These cupcakes are made with simple, straightforward ingredients—no artificial flavors or weird fillers. Using real butter and yogurt keeps them moist and satisfying without needing loads of oil. If you have nut allergies, just check your chocolate chips and extracts for cross-contamination.

Like all sweets, moderation is key, but I love that these cupcakes bring so much happiness in a little package. They’re a festive treat you can feel good about sharing. And, sometimes, that’s the best nutrition of all—joy!

Conclusion

If you’re searching for the ultimate St. Patrick’s Day treat, these Minty Chocolate Chip Cupcakes with Fresh Buttercream are the answer. They’re easy, festive, and guaranteed to put a smile on everyone’s face—whether you’re baking with kids, sharing with friends, or just treating yourself.

I love that you can play with the flavors, colors, and toppings to make them your own. Every time I bake these, the kitchen fills with laughter and anticipation (plus the occasional sneaky finger swipe of frosting). There’s just something about that mint-chocolate combo that feels like a celebration.

So—try these cupcakes, snap a photo, and let me know how they turned out! Share your twists and tips in the comments, or tag me if you post them on Pinterest or Instagram. Here’s to sweet moments, a little luck of the Irish, and cupcakes that taste as good as they look. Happy baking!

Frequently Asked Questions

How do I keep chocolate chips from sinking in my cupcakes?

Use mini chocolate chips—they’re lighter and distribute evenly. Tossing them in a tablespoon of flour before folding into the batter also helps suspend them.

Can I make these cupcakes ahead of time?

Absolutely! Bake cupcakes a day ahead and store unfrosted in an airtight container. Frost right before serving for the freshest taste and texture.

What’s the best way to get a bright green color?

Gel food coloring gives the most vibrant green with just a few drops. Start slow—you can always add more, but you can’t take it out!

Can I use fresh mint instead of mint extract?

Yes, chop 2 tablespoons of fresh mint leaves and add to the batter. The flavor will be more subtle and herbal, but still delicious.

Are these cupcakes allergy-friendly?

They can be! Use dairy-free butter, yogurt, and milk for a vegan version, and choose gluten-free flour if needed. Always check ingredient labels for hidden allergens.

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