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Mint Chocolate Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/mint-chocolate-cupcakes-recipe/