Mint Chocolate Cupcakes Recipe

Introduction

These Mint Chocolate Cupcakes are a delightful treat combining rich cocoa flavors with a refreshing hint of peppermint. Topped with creamy mint chocolate buttercream and a hidden ganache center, they’re perfect for any occasion.

Ingredients

• 3/4 cup All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1/4 cup Light Brown Sugar, lightly packed
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Dutch Process Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 Large Eggs
• 1/2 cup Buttermilk
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1/2 tsp Espresso Powder (optional)
• 1/4 cup Hot Water
• 4 oz Andes Mints (24 mints plus an extra for garnish)
• 1/4 cup Heavy Whipping Cream (for ganache)
• 1/4 cup Crushed Chocolate Wafers (about 5-7 wafers)
• 1 cup Unsalted Butter (room temperature)
• 3 cups Sifted Powdered Sugar
• 5-6 tbsp Heavy Whipping Cream (for frosting)
• 3-4 drops Green Food Coloring
• 2 tsp Peppermint Extract

Instructions

1. Step 1: Adjust your oven rack to the second level (just above center) and preheat the oven to 350ºF. Line a cupcake tin with cupcake liners and set aside.
2. Step 2: In a small mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
4. Step 4: Stir the espresso powder into the hot water (if using), then add to the wet ingredients and mix well.
5. Step 5: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Avoid overmixing.
6. Step 6: Evenly divide the batter into the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be slightly domed and reach the edge of the liners.
8. Step 8: Let cupcakes cool in the tin for 5-10 minutes. Then transfer to a wire rack to cool completely before filling and frosting.
9. Step 9: For the ganache, place Andes mints in a heatproof bowl. Heat 1/4 cup heavy whipping cream in the microwave for 1 minute 15 seconds. Pour over the mints, cover lightly, and let sit for 2 minutes.
10. Step 10: Whisk ganache until smooth. If needed, microwave for 15 seconds more and whisk again to fully melt.
11. Step 11: Crush chocolate wafers finely and set aside.
12. Step 12: Using a mixer, beat the unsalted butter on medium-high for 1-2 minutes until creamy.
13. Step 13: Add sifted powdered sugar and peppermint extract, mixing on low speed to combine.
14. Step 14: Gradually add 5-6 tablespoons heavy cream and continue mixing on low until smooth. Add green food coloring and crushed wafers, scraping the bowl as needed.
15. Step 15: Adjust frosting consistency by adding more cream if too thick or powdered sugar if too thin.
16. Step 16: Core out the center of each cupcake using the bottom of a large decorating tip. Remove the cake cores and set aside.
17. Step 17: Fill a small piping bag with the mint chocolate ganache (no tip needed). Pipe into each cupcake center and replace the cake core on top.
18. Step 18: Fit a piping bag with a Wilton 1M tip and fill with buttercream. Pipe frosting onto each cupcake and garnish with an Andes mint.
19. Step 19: Refrigerate cupcakes in a well-sealed container and remove 15-20 minutes before serving for best flavor and texture.

Tips & Variations

• Use espresso powder to enhance the chocolate flavor, but it can be omitted if preferred.
• For a more intense mint flavor, increase peppermint extract by 1 teaspoon.
• Substitute heavy cream in the frosting with half-and-half for a lighter texture.
• Try using dark chocolate wafers for a richer contrast in the frosting.

Storage

Store cupcakes in a well-sealed container in the refrigerator for up to 4 days. Allow them to come to room temperature for 15-20 minutes before serving to enhance the flavor and softness of the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake cupcakes a day in advance, store them in an airtight container, and frost them when ready to serve. Keep refrigerated if frosted early.

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa provides a smoother, less acidic flavor. Using regular cocoa will slightly change the taste but the cupcakes will still be delicious.

Mint Chocolate Cupcakes Recipe

Print Recipe

★★★★★

5 from 69 reviews

These Mint Chocolate Cupcakes blend rich chocolate cake with a refreshing peppermint buttercream and a creamy mint chocolate ganache center, creating a delightful treat perfect for chocolate and mint lovers alike.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12–14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 3/4 cup All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1/4 cup Light Brown Sugar, lightly packed
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Dutch Process Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 Large Eggs
• 1/2 cup Buttermilk
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1/2 tsp Espresso Powder (optional)
• 1/4 cup Hot Water

Mint Chocolate Ganache

• 4 oz Andes Mints (24 mints plus an extra for garnish)
• 1/4 cup Heavy Whipping Cream

Mint Chocolate Buttercream Frosting

• 1/4 cup Crushed Chocolate Wafers (about 5–7 wafers)
• 1 cup Unsalted Butter (room temperature)
• 3 cup Sifted Powdered Sugar
• 5–6 tbsp Heavy Whipping Cream
• 3–4 drops Green Food Coloring
• 2 tsp Peppermint Extract

Instructions

1. Preheat Oven and Prepare Pan: Adjust your oven rack to the 2nd level position (just above center) and preheat to 350ºF. Line a cupcake tin with cupcake liners and set aside.
2. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients: In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until well blended.
4. Add Espresso to Wet Mix: Stir espresso powder into hot water, then add this mixture to the wet ingredients, mixing thoroughly.
5. Combine Wet and Dry: Add the dry ingredients to the wet mixture and whisk until just combined. Avoid over mixing to ensure tender cupcakes.
6. Fill Cupcake Liners: Evenly divide the batter into cupcake liners, filling each about two-thirds full.
7. Bake Cupcakes: Bake for 18-20 minutes at 350ºF or until a toothpick inserted comes out clean. Cupcakes should have a slight dome and bake to the edge of the liners. This yields about 12-14 cupcakes.
8. Cool Cupcakes: Cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
9. Prepare Ganache: Place Andes mint chocolates in a heat-proof bowl. Microwave heavy whipping cream for 1 minute and 15 seconds at full power, then pour over chocolates. Cover and let sit for 2 minutes. Whisk until smooth, microwaving an additional 15 seconds if needed.
10. Crush Chocolate Wafers: Crush wafers using a food chopper or by placing them in a ziplock bag and pounding with a wooden spoon.
11. Make Buttercream Frosting: Beat unsalted butter at medium-high speed until creamy (1-2 minutes). Add sifted powdered sugar and peppermint extract, mixing on low. Gradually add heavy cream, mixing until combined. Add green food coloring and crushed wafers, mixing well. Adjust consistency with extra cream or powdered sugar as needed.
12. Core Cupcakes: Using the bottom of a large decorating tip (Wilton 1M), core out the center of each cupcake. Remove the cake cores with a toothpick and set aside.
13. Fill Centers with Ganache: Spoon ganache into a piping bag, snip the tip, and fill the hollowed centers. Replace each cake core on top of the ganache.
14. Frost Cupcakes: Fill a piping bag fitted with a Wilton 1M tip with the buttercream frosting. Pipe decorative swirls onto each cupcake.
15. Garnish and Store: Top each cupcake with an Andes mint for garnish. Refrigerate cupcakes in a well-sealed container. Remove 15-20 minutes before serving for best texture and flavor.

Notes

• Espresso powder enhances the chocolate flavor but is optional.
• Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
• Use room temperature butter for a smooth frosting.
• Crushed chocolate wafers add texture to the frosting.
• Store refrigerated cupcakes in a sealed container for up to 4 days.
• Remove cakes from fridge 15-20 minutes before serving for best taste.

Keywords: mint chocolate cupcakes, chocolate cupcakes, peppermint frosting, chocolate ganache, dessert, baked goods