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Irresistible Lucky Mint Chip Cupcake Jars

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These mint chip cupcake jars combine moist cupcakes with fluffy mint frosting and chocolate chips, perfect for St. Patrick’s Day or any festive occasion. Portable and charming, they offer a fun twist on traditional cupcakes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 cup granulated sugar (200 g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter (115 g), softened
  • ¾ cup buttermilk (180 ml) (or milk + 1 tbsp vinegar)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp mint extract
  • ¾ cup mini chocolate chips (130 g)
  • ½ cup unsalted butter (115 g), softened (for frosting)
  • 2 cups powdered sugar (240 g), sifted
  • 2–3 tbsp heavy cream (30–45 ml)
  • ¼ tsp mint extract (for frosting)
  • Green food coloring (optional)
  • Extra mini chocolate chips (optional garnish)
  • Fresh mint leaves (optional garnish)
  • Green or gold sprinkles (optional garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, beat softened butter until smooth and creamy (about 2 minutes). Add eggs one at a time, beating well after each. Stir in vanilla and mint extracts.
  4. Alternately add the dry mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined.
  5. Fold in mini chocolate chips gently with a spatula.
  6. Spoon batter into prepared muffin cups, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  8. Remove cupcakes from the tin and cool completely on a wire rack.
  9. For frosting, beat softened butter until creamy, then gradually add powdered sugar. Add mint extract and green food coloring if using. Add heavy cream a tablespoon at a time until light and fluffy.
  10. Crumble cupcakes slightly and layer them into clean jars with spoonfuls of frosting between layers. Finish with a generous swirl of frosting on top.
  11. Garnish with extra mini chocolate chips, mint leaves, or sprinkles.
  12. Seal jars and refrigerate for at least 30 minutes before serving.

Notes

Do not overmix the batter to keep cupcakes moist. Fold chocolate chips gently to prevent sinking. Chill jars before serving to prevent frosting from melting. Cupcakes can be baked a day ahead and stored wrapped tightly. Use pure mint extract for best flavor. For dairy-free or gluten-free options, substitute ingredients as suggested.

Nutrition

Keywords: mint chip cupcakes, cupcake jars, St. Patrick's Day dessert, mint frosting, chocolate chip cupcakes, portable desserts, easy cupcake recipe

Find it online: https://yumnode.com/irresistible-lucky-mint-chip-cupcake-jars-recipe-easy-homemade-treats/