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Mint Chocolate Cupcakes with Andes Mint Ganache and Green Peppermint Buttercream Recipe

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★★★★★

4.8 from 68 reviews

Delicious and festive chocolate cupcakes infused with rich cocoa powders, filled with a smooth mint chocolate ganache center, and topped with creamy peppermint buttercream frosting. Perfect for holiday celebrations or any special occasion, these cupcakes combine the indulgence of chocolate with a refreshing hint of mint.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Ganache

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

Frosting

  • 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)

Instructions

  1. Prepare Oven and Liners: 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.
  2. Mix Dry Ingredients: In a small 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. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract together until combined.
  4. Add Espresso Mixture: Stir the espresso powder (if using) into hot water, then add this mixture to the wet ingredients and whisk to combine.
  5. Combine Wet and Dry: Add the dry ingredients to the wet mixture and whisk gently until just combined. Avoid overmixing to keep cupcakes tender.
  6. Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full for proper rising.
  7. Bake: Bake the cupcakes at 350ºF for 18-20 minutes or until a toothpick inserted in the center comes out clean. The cupcakes should have a slight dome and reach the edges of the liners.
  8. Cool: Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. Make Ganache: Place Andes mints in a heatproof bowl. Heat heavy cream in the microwave for 1 minute and 15 seconds at full power, then pour over the chocolates. Cover with foil and let sit for 2 minutes. Whisk until smooth. Reheat briefly if needed.
  10. Prepare Frosting – Crush Wafers: Crush chocolate wafers in a food chopper or in a ziplock bag using a spoon until finely crushed. Set aside.
  11. Make Buttercream: Beat unsalted butter on medium-high speed with a hand or stand mixer fitted with a paddle attachment for 1-2 minutes until creamy.
  12. Add Powdered Sugar and Flavoring: Mix in sifted powdered sugar and peppermint extract on low speed until combined.
  13. Incorporate Cream and Color: Slowly add heavy whipping cream while mixing on low until well blended. Add green food coloring and crushed wafer pieces. Adjust consistency with additional cream or powdered sugar as needed.
  14. Core Cupcakes: Using a large decorating tip like Wilton 1M, core out the center of each cupcake. Remove cake centers carefully and set aside for reassembly.
  15. Fill Centers with Ganache: Fill a 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.
  16. Pipe Frosting and Garnish: Using a piping bag fitted with Wilton 1M tip, pipe the mint chocolate buttercream frosting on each cupcake. Garnish each with an Andes mint on top.
  17. Store and Serve: Refrigerate cupcakes in a sealed container for up to 4 days. Remove 15-20 minutes before serving for best flavor and texture.

Notes

  • The espresso powder intensifies the chocolate flavor but can be omitted if desired.
  • Be careful not to overmix the batter to maintain cupcake moistness and tenderness.
  • If frosting is too thick, add a tablespoon of heavy cream to loosen; if too thin, add powdered sugar.
  • Allow cupcakes to cool completely before filling and frosting for best results.
  • Store finished cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Remove from fridge 15-20 minutes before serving to allow frosting to soften.

Keywords: chocolate cupcakes, mint chocolate cupcakes, chocolate ganache, peppermint frosting, holiday cupcakes, festive dessert, cupcake recipe

Find it online: https://victoriablair.com/mint-chocolate-cupcakes-with-andes-mint-ganache-and-green-peppermint-buttercream-recipe/