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Mint Chocolate Cupcakes with Andes Mints and Green Peppermint Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

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