Mint Chocolate Cupcakes with Andes Mints and Green Peppermint Frosting Recipe

Introduction

These chocolate cupcakes combine rich cocoa flavors with a refreshing peppermint twist. Filled with mint chocolate ganache and topped with a creamy mint buttercream, they’re a festive treat 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 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 second level (just above center) and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners and set aside.
2. Step 2: In a small bowl, whisk together the 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 the hot water (if using), then add this mixture to the wet ingredients and whisk together.
5. Step 5: Gradually add the dry ingredients to the wet mixture, whisking just until combined. Avoid overmixing to keep cupcakes tender.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. A slight dome on top indicates doneness.
8. Step 8: Let cupcakes cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
9. Step 9: For the ganache, place the Andes mints in a heatproof bowl. Heat 1/4 cup heavy cream in the microwave for 1 minute and 15 seconds at full power, then pour over the mints. Cover loosely and let sit for 2 minutes.
10. Step 10: Whisk the ganache slowly until smooth. If needed, microwave an additional 15 seconds and whisk again until fully melted.
11. Step 11: Crush the chocolate wafers finely and set aside.
12. Step 12: Using a mixer with the paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes.
13. Step 13: Add powdered sugar and peppermint extract; mix on low speed until combined.
14. Step 14: Gradually add 5-6 tablespoons of heavy cream while mixing on low until the frosting is smooth. Add green food coloring and crushed wafers, mixing well. Adjust consistency with more cream or powdered sugar as needed.
15. Step 15: Core out the center of each cooled cupcake using the bottom of a large decorating tip. Remove the core carefully with a toothpick.
16. Step 16: Fill a small piping bag with ganache (no tip needed) and pipe into the hollow center of each cupcake. Replace the cake core on top of the ganache.
17. Step 17: Fit a large piping bag with a Wilton 1M tip, fill with buttercream frosting, and pipe swirls onto each cupcake. Garnish each with an Andes mint.
18. Step 18: Refrigerate cupcakes in a sealed container and allow to come to room temperature 15-20 minutes before serving.

Tips & Variations

• Use espresso powder to deepen the chocolate flavor, but it’s optional if you prefer a milder taste.
• Substitute crushed chocolate wafers with crushed chocolate cookies for a different texture.
• If you want a stronger peppermint flavor, increase the peppermint extract by 1 teaspoon.
• For a vegan version, try plant-based milk and butter substitutes, and replace eggs with applesauce or flax eggs.

Storage

Store the cupcakes in a well-sealed container in the refrigerator for up to 4 days. Before serving, let them sit at room temperature for 15-20 minutes to bring the frosting back to a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before filling the cupcake liners.

How do I prevent the frosting from being too runny or too stiff?

If the frosting is too thick, add a tablespoon of heavy cream and mix well. If it’s too thin, add a tablespoon of powdered sugar until you reach your desired consistency.

Mint Chocolate Cupcakes with Andes Mints and Green Peppermint Frosting Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

These rich and moist Chocolate Cupcakes are infused with a double dose of cocoa and a touch of espresso powder for depth of flavor, filled with a luscious mint chocolate ganache, and topped with creamy peppermint buttercream frosting mixed with crushed chocolate wafers. Perfect for festive occasions or anytime you crave a decadent chocolate treat with a refreshing mint twist.

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

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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 (about 24 mints plus extra for garnish)
• 1/4 cup Heavy Whipping Cream

Mint Chocolate Buttercream 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. Prep Oven and Line Pan: Adjust your oven rack to the 2nd level (just above center) and preheat the 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 medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
4. Add Espresso Mixture: Stir the espresso powder into the hot water until dissolved, then add this to the wet ingredients and whisk to combine.
5. Combine Batter: Gradually add the dry ingredients to the wet ingredients and whisk just until combined, being careful not to overmix to maintain cupcake tenderness.
6. Fill Cupcake Liners: Evenly divide the cupcake batter into the liners, filling each about two-thirds full.
7. Bake Cupcakes: Bake for 18-20 minutes at 350ºF, or until a toothpick inserted in the center comes out clean and the cupcakes have a slight dome.
8. Cool Cupcakes: Let the cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before filling and frosting.
9. Prepare Mint Chocolate Ganache: Place the Andes Mints in a small heatproof bowl. Heat the 1/4 cup heavy whipping cream in the microwave for 1 minute and 15 seconds at full power. Pour the hot cream over the mints, cover with foil, and let sit for 2 minutes. Then whisk until smooth, reheating in 15-second increments if needed to fully melt the chocolate.
10. Crush Chocolate Wafers: Crush the chocolate wafers either using a food chopper or by placing them in a ziplock bag and crushing with a wooden spoon. Set aside.
11. Make Mint Chocolate Buttercream Frosting: Using a hand or stand mixer with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the sifted powdered sugar and peppermint extract, mixing on low speed.
12. Add Cream and Color: As the frosting starts to come together, add 5-6 tablespoons of heavy whipping cream and mix on low until well blended. Add green food coloring and crushed chocolate wafers, scraping down the bowl to mix thoroughly. Adjust consistency by adding more cream or powdered sugar as needed.
13. Core Cupcakes: Using the bottom of a large decorating tip (such as Wilton 1M), carefully core out the center of each cupcake. Remove the cut-out cake pieces with a toothpick and set aside for topping later.
14. Fill Cupcakes with Ganache: Fill a small piping bag with the mint chocolate ganache, snip the tip, and pipe the ganache into the hollowed centers of each cupcake. Replace the cupcake cores back on top of the ganache to seal.
15. Pipe Frosting: Fill a piping bag fitted with a Wilton 1M tip with the buttercream frosting. Pipe swirls onto each cupcake and garnish each with an Andes mint.
16. Chill and Serve: Refrigerate the cupcakes in a well-sealed container and allow them to come to room temperature for 15-20 minutes before serving.

Notes

• For best flavor, use fresh espresso powder; it enhances the chocolate without overpowering.
• The crushed chocolate wafers add texture to the frosting—feel free to adjust the amount based on preference.
• Leftover cupcakes can be stored in the refrigerator for up to 4 days in an airtight container.
• Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
• If you don’t have Andes mints, substitute with peppermint baking chips or chopped peppermint candies.
• Be careful not to overmix the batter to keep cupcakes light and tender.

Keywords: Chocolate Cupcakes, Mint Chocolate, Peppermint Buttercream, Holiday Cupcakes, Festive Dessert