Name: Mint Chocolate Cupcakes with Andes Mint Ganache and Green Peppermint Buttercream Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; 1 cup Unsalted Butter (room temperature); 3 cups Sifted Powdered Sugar; 5-6 tbsp Heavy Whipping Cream; 3-4 drops Green Food Coloring; 2 tsp Peppermint Extract; 1/4 cup Crushed Chocolate Wafers (about 5-7 wafers)

Jump to Recipe

Introduction

These chocolate cupcakes are a decadent treat featuring rich cocoa flavors, a surprise mint chocolate ganache center, and a creamy peppermint buttercream frosting. Perfect for holiday gatherings or any special occasion, they combine classic chocolate with refreshing mint for a delightful dessert.

The image shows a close-up of chocolate cupcakes with one cupcake in the center in sharp focus. Each cupcake has a dark chocolate base with a matte texture, and they are wrapped in dark brown ridged paper liners. On top, there is a thick swirl of light green frosting speckled with tiny dark bits, giving it a textured look. A small square of milk chocolate is placed in the frosting on each cupcake. The cupcakes are arranged on a round light wood board which sits on a white marbled texture surface. In front of the board, there are two fresh green mint leaves with detailed veins. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners and set aside.
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.
Step 3: In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
Step 4: Stir the espresso powder into the hot water until dissolved (if using), then add this mixture to the wet ingredients and mix well.
Step 5: Add the dry ingredients to the wet mixture and whisk gently until just combined. Do not overmix.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should have a slight dome and bake to the edge of the liners. Remove from oven and cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the mint chocolate ganache, place the Andes mints in a small heatproof bowl. Heat 1/4 cup heavy whipping cream in the microwave for 1 minute and 15 seconds at full power. Pour the hot cream over the chocolates, cover lightly with foil, and let sit for 2 minutes. Whisk gently until smooth. If needed, microwave for an additional 15 seconds and whisk again.
Step 9: Crush the chocolate wafers using a food chopper or by placing them in a ziplock bag and gently pounding with a wooden spoon. Set aside.
Step 10: Using a hand or stand mixer with the paddle attachment, beat the room temperature unsalted butter on medium-high speed until creamy (about 1-2 minutes).
Step 11: Add the sifted powdered sugar and peppermint extract to the butter and mix on low speed until combined.
Step 12: Gradually add 5-6 tablespoons heavy whipping cream and continue mixing on low speed until smooth. Mix in green food coloring and crushed chocolate wafers, scraping the bowl as needed.
Step 13: Adjust the frosting consistency by adding more heavy cream for a thinner texture or powdered sugar for a thicker one.
Step 14: Using the bottom of a large decorating tip (such as Wilton 1M), core out the center of each cooled cupcake. Remove the cake cores carefully with a toothpick and set aside.
Step 15: Fill a small piping bag without a tip with the mint chocolate ganache, snip the end, and pipe ganache into each cupcake center. Replace the cake cores on top of the ganache.
Step 16: Fill a larger piping bag fitted with a Wilton 1M tip with the mint chocolate buttercream. Pipe swirls of frosting onto each cupcake and garnish with an Andes mint on top.
Step 17: Refrigerate the cupcakes in a well-sealed container. Remove them 15-20 minutes before serving to bring them to room temperature.

Tips & Variations

For a more intense chocolate flavor, try using all Dutch process cocoa powder instead of splitting between unsweetened and Dutch process.
Espresso powder enhances the chocolate depth but can be omitted if you prefer a milder taste.
Swap Andes mints for your favorite mint chocolates, or leave out for a pure chocolate cupcake.
Use a piping tip shape of your choice for frosting to customize the look.
Crushed chocolate wafers add texture but can be omitted for a smoother frosting.

Storage

Store the cupcakes in a well-sealed container in the refrigerator for up to 4 days. Before serving, allow them to sit at room temperature for 15-20 minutes to soften the frosting and enhance flavor.

How to Serve

The image shows a dark chocolate cupcake with a thick swirl of pale green speckled mint frosting on top, sprinkled lightly with dark cookie crumbs. The frosting has a soft, creamy texture, swirled high in elegant waves, and is topped with a small square of milk chocolate. The cupcake sits upright in a black paper liner, placed on a wooden board, with a sprig of fresh green mint leaves at the base. More cupcakes with the same frosting and chocolate topping are blurred in the background. The entire scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the ganache and frosting in advance. Assemble them fully and refrigerate in a sealed container. They stay fresh for up to 4 days.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.