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Mint Chocolate Chip Oreo Cupcakes have a refreshing mint flavor, full of chocolate chips and are topped with creamy Oreo buttercream frosting. #oreos #cupcakes #mintrecipes #sweetandsavorymeals #halloweenrecipes #stpatrickday

Mint Chocolate Chip Oreo Cupcakes

Mint Chocolate Chip Oreo Cupcakes have a refreshing mint flavor, full of chocolate chips and are topped with creamy Oreo buttercream frosting.

Course Dessert
Cuisine American
Keyword Mint Chocolate Chip Oreo Cupcakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 cupcakes
Calories 278 kcal
Author Catalina Castravet

Ingredients

Cupcakes:

  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 3.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick butter softened + more for buttering the pans
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon mint extract
  • 1 cup chocolate chips

Oreo Buttercream:

  • 2.5 cups butter
  • 8 cups powdered sugar
  • 3 cups Oreo crumbs about 30 Oreos
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Optional:

  • Extra Oreo crumbs for garnish
  • Mini Oreo cookies for garnish

Instructions

Cupcakes:

  1. Preheat oven to 350F.
  2. Line one 12 cups standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. I used a 12 cups standard muffin tin, plus a 6 cups one.
  3. In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
  4. In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
  5. Add dry ingredients and combine with butter for 30-40 seconds.
  6. Add milk, oil, mint extract, and eggs one at a time, mix on medium-high for one minute. Make sure to scrape the sides of the bowl occasionally.

  7. Using a spatula, stir in the chocolate chips.
  8. Divide the batter evenly in the prepared tin. Bake for 18-23 minutes, or until a tester inserted in the center of the cupcakes comes out clean and rotate the tin about halfway through baking. Bake mini cupcakes for 11-13 minutes.
  9. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin and let them cool completely on the rack.

Oreo Buttercream:

  1. In the bowl of an electric mixer, fitted with the wire attachment, beat together butter until smooth.
  2. Slowly add 4 cups of powdered sugar and mix until smooth. Pause to scrape the sides of the bowl. Add vanilla extract, Oreo crumbs and remaining sugar, mix until smooth.
  3. Add milk until you get a smooth, desired consistency.
  4. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow reaching room temperature and then beat on low speed until the buttercream is smooth before using
  5. Pipe the frosting on the cupcakes and sprinkle with Oreo crumbs before frosting dries to ensure that they stick.

Recipe Video

Nutrition Facts
Mint Chocolate Chip Oreo Cupcakes
Amount Per Serving
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Cholesterol 62mg21%
Sodium 127mg6%
Potassium 121mg3%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 42g47%
Protein 3g6%
Vitamin A 935IU19%
Calcium 100mg10%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.