Mint Chocolate Cupcakes Recipe

Introduction

These Mint Chocolate Cupcakes combine rich chocolate with refreshing peppermint for a delightful treat. Soft, moist cupcakes are filled with a creamy mint ganache and topped with a smooth, chocolate wafer-infused buttercream. Perfect for celebrations or a special dessert anytime.

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 cup 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 2nd level (just above center) and preheat the oven to 350ºF. Line a cupcake tin with liners and set aside.
2. Step 2: In a small bowl, whisk together 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 the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
4. Step 4: Stir the espresso powder into hot water until dissolved, then add to the wet mixture. Mix gently.
5. Step 5: Add the dry ingredients to the wet ingredients and whisk until just combined, avoiding overmixing.
6. Step 6: Divide the batter evenly among the cupcake liners, filling about two-thirds full.
7. Step 7: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the ganache, place Andes mints in a heatproof bowl. Heat the 1/4 cup heavy cream in the microwave for 1 minute 15 seconds at full power, then pour over the mints. Cover with foil and let sit for 2 minutes.
9. Step 9: Remove foil and whisk ganache until smooth. If needed, microwave for 15 seconds more and whisk again until fully melted.
10. Step 10: Crush the chocolate wafers finely and set aside.
11. Step 11: Using a mixer, beat the unsalted butter on medium-high speed until creamy, about 1-2 minutes.
12. Step 12: Add powdered sugar and peppermint extract, mixing on low speed until combined.
13. Step 13: Gradually add 5-6 tablespoons heavy cream and green food coloring, mixing well. Fold in the crushed chocolate wafers. Adjust consistency by adding more cream or powdered sugar as needed.
14. Step 14: Using a large piping tip, core out the center of each cooled cupcake. Reserve the cake cores.
15. Step 15: Fill each cupcake center with the mint chocolate ganache using a piping bag, then replace the cake cores on top.
16. Step 16: Pipe the mint chocolate buttercream over each cupcake and garnish with an Andes mint.
17. Step 17: Refrigerate cupcakes in a sealed container. Remove 15-20 minutes before serving for best flavor and texture.

Tips & Variations

• For an extra minty punch, add a little more peppermint extract to the buttercream, but be careful not to overpower the chocolate.
• Use dark chocolate wafers or cookies instead of milk chocolate for a richer frosting flavor.
• If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes.
• Allow cupcakes to cool completely before coring and frosting to keep the structure firm.

Storage

Store the cupcakes in a well-sealed container in the refrigerator for up to 4 days. Before serving, remove from the fridge and let sit at room temperature for 15-20 minutes to soften the frosting and enhance flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ganache ahead of time?

Yes, you can prepare the ganache a day in advance. Keep it refrigerated in an airtight container and gently rewarm it before filling the cupcakes.

What if I don’t have Andes mints?

You can substitute with other mint chocolates or peppermint candies, but Andes mints provide a smooth, creamy texture that complements the ganache well.

Mint Chocolate Cupcakes Recipe

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★★★★★

4.8 from 315 reviews

Delight in these decadent Mint Chocolate Cupcakes featuring rich cocoa cupcake bases filled with creamy mint chocolate ganache centers and topped with luscious mint chocolate buttercream frosting. Perfectly balanced with a hint of espresso and peppermint, these treats combine moist chocolate cake with refreshing mint flavors, finished with a crunchy chocolate wafer texture and an Andes mint garnish.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12–14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Base

• 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 and prepare cupcake tin: Adjust your oven rack to the second level from the top (just above center) and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners and set aside.
2. Mix dry ingredients: In a small mixing bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, Dutch process cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
3. Mix wet ingredients: In a separate medium bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Incorporate espresso: Stir espresso powder (if using) into the hot water to dissolve, then add this mixture to the wet ingredients and combine thoroughly.
5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and whisk gently until just combined. Avoid over-mixing to keep the batter light.
6. Fill cupcake liners: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
7. Bake cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should have a slight dome and reach the edges of the liners.
8. Cool cupcakes: Allow the cupcakes to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
9. Prepare mint chocolate ganache: Place Andes mints in a small heatproof bowl. Heat heavy cream in the microwave for 1 minute and 15 seconds at full power, then pour over the mints. Cover loosely with foil and let sit for 2 minutes. Whisk until smooth; if needed, microwave in additional 15-second increments and whisk until fully melted and glossy.
10. Crush wafers: Crush chocolate wafers using a food chopper or by placing them in a ziplock bag and crushing with a wooden spoon. Set aside.
11. Make buttercream frosting: Using a hand or stand mixer with a paddle attachment, beat the room-temperature unsalted butter on medium-high speed for 1-2 minutes until creamy and smooth.
12. Add sugar and peppermint: Mix in sifted powdered sugar and peppermint extract on low speed until combined.
13. Add cream and coloring: Continue mixing on low; gradually add heavy whipping cream and green food coloring until smooth. Fold in the crushed chocolate wafers, scraping sides as needed.
14. Adjust frosting consistency: If the frosting is too thick, add more heavy cream one tablespoon at a time; if too thin, add powdered sugar until desired consistency is reached.
15. Core cupcakes: Using the bottom of a large decorating tip like Wilton 1M, remove the cupcake centers carefully and set the cake cores aside for topping after filling.
16. Fill cupcakes with ganache: Transfer the ganache into a small piping bag without a decorating tip; snip the end and fill each cupcake cavity, then replace the cake core over the ganache.
17. Pipe frosting: Fit a piping bag with a Wilton 1M tip, fill with mint chocolate buttercream, and pipe a generous swirl over each cupcake.
18. Garnish and store: Top each cupcake with an Andes mint for garnish. Refrigerate in a sealed container and remove 15-20 minutes before serving to allow frosting to soften.
19. Storage: Store leftovers in a well-sealed container in the refrigerator for up to 4 days.

Notes

• Espresso powder is optional but enhances the chocolate flavor.
• Do not over-mix the batter to keep cupcakes tender and moist.
• Cupcake centers can be saved and used as a garnish or in cake pops.
• For best results, use room temperature butter for frosting.
• Refrigerate cupcakes due to the buttercream and ganache frosting but bring to room temperature before serving for optimal taste.
• Crushed chocolate wafers add a nice textural contrast in the frosting.

Keywords: mint chocolate cupcakes, chocolate cupcakes, mint frosting, ganache filled cupcakes, chocolate mint dessert