This Mint Chocolate Chip Buttercream frosting is one of my favorites—creamy, minty, and perfect with chocolate cakes or cupcakes.
The classic pairing of mint and chocolate is hard to beat, and this buttercream captures that combination beautifully. It’s easy to make and irresistibly good—equally delicious straight from the bowl with a spoon or generously piped onto cupcakes and cake layers.
Table of Contents
Mint vs. Peppermint Extract
The recipe uses peppermint extract rather than mint extract because peppermint gives a cleaner, more familiar mint flavor. In past tests, some mint extracts tasted too like toothpaste for my liking. Peppermint has been my go-to for this frosting because it balances the chocolate without overpowering it.
If you prefer, try a small test batch with mint extract to see which flavor profile you like best. Keep in mind the flavor can intensify slightly after resting, so start conservatively and adjust to taste.
Mint Buttercream vs. Mint Chocolate Chip
Mini chocolate chips add delightful texture and the “chip” element of mint chocolate chip, but they can make smoothing or piping the outer frosting more challenging. For an easier finish, omit the chips from the exterior frosting and add them to the filling between cake layers instead.
If you decide to include chips in the outer layer, apply the frosting slightly thicker and use a bench scraper to smooth—this helps press the chips into the frosting and creates a neat finish. If you plan to pipe decorations, consider leaving the chips out of the piped portions or using a very large piping tip.
This American-style buttercream develops a slight crust, which makes it easy to decorate. The texture becomes silky smooth when beaten adequately, and the result is a creamy frosting with a balanced mint and chocolate flavor that’s hard to resist.
Mint Chocolate Chip Buttercream
Ingredients
- 2 sticks 226g unsalted butter, softened
- 6–7 cups (690–805g) powdered sugar, depending on desired consistency
- 1 teaspoon (about 8g) peppermint extract (taste and adjust; flavor may intensify slightly)
- ¼ cup (60g) whole milk
- Green coloring gel, optional (we used Americolor Mint Green)
- ½ teaspoon (3g) salt, optional to cut sweetness (fine grain or white popcorn salt preferred)
Instructions
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Cream the softened butter until smooth, then blend in the peppermint extract. Add half of the powdered sugar and most of the milk. Beat at medium speed until incorporated.
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Add the remaining powdered sugar, the rest of the milk, and coloring gel if using. Mix at medium speed for another 3–4 minutes, scraping the bowl occasionally, until very smooth. Stir in mini chocolate chips to taste.
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Store in an airtight container in the freezer for up to three months. Thaw on the countertop before using.
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Brand of Powdered Sugar & Texture
Some brands of powdered sugar produce smoother buttercream than others. We’ve had consistent results with Domino’s confectioner’s sugar and certain store brands labeled “pure cane sugar.” Beet sugar can sometimes yield a slightly grainy texture. If your buttercream is grainy, try a different brand of powdered sugar.
More Mint and Chocolate Recipes to Try
If you enjoy this frosting, try it as a filling or outer coating (without the mini chips) in a Mint Chocolate Chip Cake. It pairs wonderfully with rich chocolate layers. You can also adapt the recipe to make a peppermint buttercream for a festive candy cane cake during the holidays.
Whether used for cupcakes, layered cakes, or seasonal treats, this mint chocolate chip buttercream is flavorful, smooth, and easy to customize. Enjoy!
