When it comes to cakes and cupcakes, I tend to stick to the classics. Yellow or chocolate cake with chocolate buttercream frosting is the standard at my house for most birthdays.
I am pretty boring.
When I made this mint chip frosting for the first time I had one of those a-ha moments. As in, “why didn’t I think of this sooner?!” Mint chip ice cream is my favorite ice cream flavor, and now it is one of my favorite frosting flavors as well.
Creamy buttercream frosting with the cool flavor of mint, studded with chocolate chips, makes those same ol’ cupcakes (check out my favorite chocolate cupcake recipe here) something special.
Here are some tips for when you make it. Bonus: You can’t fail!
- When you add your half and half or milk, make sure you beat the frosting until it’s beautifully light and fluffy. If it’s too stiff and you don’t have that perfect texture, add more half and half if needed. Conversely, if the frosting is too loose, add more sugar.
- If you want to add some natural food coloring at this time for a green tint, go right ahead. The frosting is just as tasty without it, too!
Doesn’t it look just gorgeous?
Mint Chip Frosting
Frosts 24 cupcakes or one cake
3/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon peppermint extract
1 2/3 cups powdered sugar
1/4 teaspoon kosher salt
1/4 – 1/2 cup half and half or milk
1/2 cup chocolate chips
Natural green food coloring (optional)
1. Beat the softened butter until creamy – about 2 to 3 minutes.
2. Add vanilla and peppermint extract and beat until combined.
3. Add the powdered sugar and salt, and beat to combine.
4. Add the half and half or milk, and beat on medium-high for 3 minutes, until the frosting is light and fluffy. Add more half and half if the frosting is too stiff, or more powdered sugar if it’s too thin, as-needed to achieve desired consistency.
5. If you’re using a food coloring, add it in now.
6. Mix in chocolate chips.
7. Use immediately (this won’t be a problem!)
Want to bake more cupcakes? Try: