How to make choc chip cupcakes

This is one the easiest and best recipes I’ve ever had for teaching the kids how to make choc chip cupcakes. It works. Sometimes the end results when the kids are icing isn’t always the…prettiest, but they are super tasty. I have learnt when the kids are baking I need to drop my perfection levels a few notches or I’ll just take over. 

Anyway, this is a perfect recipe to adapt if you like vanilla or mint. If you’re a fan of After Eights or anything mint choc chip flavoured, grab yourself some peppermint flavouring and some green food colouring and you’re good to go. 

The recipe below makes choc chip cupcakes with a mint twist. They were made by my children for my husband who is a minty chocolate chip fiend! 

Ingredients for cupcakes

  • 125g soft butter
  • 125g caster sugar
  • 2 eggs (medium size)
  • 125g self-raising flour
  • 1 tsp peppermint flavouring
  • 100g plain or semi-sweet chocolate chips

Ingredients for Icing

  • 175g butter
  • 350g icing sugar
  • 1 – 2 tsp green food colouring/gel
  • 1 tsp peppermint flavouring
  • 1.5 tsp vanilla extract
  • 3 tbsp chocolate sprinkles


  • Preheat the oven to 170C/340F. 
  • Let’s start with the cupcake mix. Place the sugar and the butter in your favourite mixing bowl and cream until smooth. Whisk the eggs separately, then add the eggs to the mixture with the flour. Mix everything together, gently. 
  • Stir in the 100g of chocolate drops. 
  • Dividing the mixture evenly between 1 2 cupcake cases. 
  • Bake in the oven for 20 minutes. Do not be tempted to open the door whilst they are cooking, as you run the risk of the temperature dropping. 
  • Check that the cakes are firm to the touch towards the end of the bake. 
  • Move the mint choc chip cupcakes to a cooling rack. 
  • For some unctuous minty buttercream icing, mix together the butter and icing sugar until creamy. Add the vanilla extract, peppermint flavouring and – if you have it – green food colouring. 
  • You can either pipe or spread the icing over the cakes, and scatter a few of your favourite chocolate sprinkles (I’m partial to white choc sprinkles, myself) over the top of each cake.

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