Mint Chocolate Chip Cupcakes

Recipe by Chef Roland

A recipe that is truly mint-to-be on your summer menu!
Also known as Minty Choco Delight named by Arti Mulchandani.

Recipe Ingredients

Ingredient Weight
For the Cupcakes:
Pillsbury™ Egg Free Chocolate Premix 1 kg
Water 500 g
Oil 100 g
Chocolate chips 75 g
For the Mint Chocolate Frosting:
Pillsbury™ Ivory Topping 500 g
Mint Extract 3-4 drops
Light green colour (Natural colour preferred)


For Cupcakes:
  1. Add the premix, water and oil to a mixing bowl.
  2. Mix them together at Speed 1 for a minute.
  3. Scrape sides of the bowl for an even consistency and continue to mix on Speed 2 for 3-4 mins.
  4. Now, add the chocolate chips to the batter and mix well.
  5. Pour 30-35 g batter in cupcake moulds.
  6. Bake at 160°
  7. Bake for 20-25 mins.
  8. Once done, allow it to cool.
For Frosting:
  1. Whip the Pillsbury™ Ivory Topping to stiff peaks.
  2. Add a few drops of mint extract till the desired taste is achieved.
  3. Add the colour to achieve the light minty green colour.
  4. Pipe the cream on the cupcakes as flowers or swirls and garnish with chocolate chips.


  1. Instead of mint extract, you could also use mint essence or peppermint syrup.
  2. You can use mint chocolate bits instead of just chocolate chips in batter and/or garnish for more flavour.
  3. You could also garnish with peppermint bits for extra crunch.
  4. And just like that, these cupcakes have been mint-ed on our hearts forever! <3