Mint Chocolate Cupcakes Recipe

Introduction

These Mint Chocolate Cupcakes combine rich cocoa flavors with a refreshing hint of peppermint, creating a delightful treat for any occasion. Topped with a creamy mint chocolate buttercream and filled with smooth ganache, they’re sure to impress family and friends.

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 extra for garnish)
• 1/4 cup Heavy Whipping Cream
• 1/4 cup Crushed Chocolate Wafers (about 5-7 wafers)
• 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

Instructions

1. 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.
2. Step 2: In a small mixing bowl, whisk together the flour, granulated sugar, light brown sugar, unsweetened cocoa powder, Dutch process cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
4. Step 4: Stir the espresso powder into hot water, then add this mixture to the wet ingredients and mix well.
5. Step 5: Gradually add the dry ingredients to the wet mixture, whisking until just combined. Avoid overmixing to keep cupcakes light.
6. Step 6: Divide the batter evenly into 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 and cupcakes have a slight dome.
8. Step 8: Let cupcakes cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before decorating.
9. Step 9: For the ganache, place Andes mints in a small heatproof bowl. Heat the heavy cream in the microwave for 1 minute 15 seconds, then pour over the chocolates. Cover lightly and let sit for 2 minutes.
10. Step 10: Whisk the ganache until smooth. If needed, microwave in 15-second intervals and whisk again until fully melted.
11. Step 11: Crush chocolate wafers finely using a food chopper or by placing them in a ziplock bag and smashing with a spoon, then set aside.
12. Step 12: Beat the unsalted butter with a mixer on medium-high speed until creamy, about 1-2 minutes.
13. Step 13: Add powdered sugar and peppermint extract, mixing on low speed until combined.
14. Step 14: Slowly add heavy cream while mixing on low until the frosting is smooth. Add green food coloring and crushed wafers, mixing to combine. 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 piping tip. Remove the centers carefully with a toothpick and set aside.
16. Step 16: Fill a piping bag without a tip with ganache and snip the end. Pipe ganache into each cupcake center, then replace the cake cores on top.
17. Step 17: Using a piping bag fitted with a Wilton 1M tip, pipe the mint chocolate buttercream onto each cupcake. Garnish each with an Andes mint.
18. Step 18: Refrigerate cupcakes in a sealed container. Remove 15-20 minutes before serving for best flavor and texture.

Tips & Variations

• For a stronger chocolate flavor, use all Dutch process cocoa powder instead of splitting with unsweetened cocoa.
• If you don’t have buttermilk, use regular milk with 1 tablespoon of vinegar or lemon juice to sour it before using.
• Green food coloring can be adjusted or omitted if you prefer a more natural color or different shade.
• Try garnishing with fresh mint leaves instead of Andes mints for a lighter, fresh touch.

Storage

Store these cupcakes in a well-sealed container in the refrigerator for up to 4 days. Before serving, bring to room temperature by removing them 15-20 minutes in advance to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without the espresso powder?

Yes, the espresso powder is optional and used to enhance the chocolate flavor. If you don’t have it, simply omit it without affecting the texture.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done. They should have a slight dome on top and be baked to the edges of the liners.

Mint Chocolate Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

Delight in these rich and moist Mint Chocolate Cupcakes, featuring a blend of unsweetened and Dutch process cocoa for deep chocolate flavor, a creamy mint chocolate ganache center, and luscious peppermint buttercream frosting studded with crushed chocolate wafers. Perfect for mint and chocolate lovers looking for an indulgent yet refreshing dessert.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12–14 cupcakes 1x
• Category: Dessert
• 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 (24 mints plus an extra for garnish)
• 1/4 cup Heavy Whipping Cream

Mint Chocolate Buttercream Frosting

• 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
• 1/4 cup Crushed Chocolate Wafers (about 5–7 wafers)

Instructions

1. Prepare Cupcake Batter: Adjust your oven rack to the second level from the bottom, just above center, and preheat your oven to 350ºF. Line a cupcake tin with liners and set aside. 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.
2. Mix Wet Ingredients: In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Dissolve espresso powder (if using) in the hot water, then add this to the wet mixture. Combine gently.
3. Combine Batter: Add the dry ingredients to the wet mixture and whisk until just combined. Avoid overmixing to ensure tender cupcakes.
4. Fill and Bake: Evenly distribute the batter into cupcake liners, filling each about two-thirds full. Bake at 350ºF for 18-20 minutes until a toothpick inserted in the center comes out clean and cupcakes have a slight dome.
5. Cool Cupcakes: Let cupcakes cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
6. Make Mint Chocolate Ganache: Place Andes mints in a small heatproof bowl. Heat heavy whipping cream in the microwave for 1 minute 15 seconds at full power. Pour the warm cream over the chocolates, cover with foil, and let sit for 2 minutes. Whisk gently until smooth. Reheat briefly if needed to fully melt the chocolate.
7. Prepare Buttercream Frosting: Crush chocolate wafers finely using a food chopper or by pounding in a sealed bag. Using a stand or hand mixer, beat the unsalted butter on medium-high speed until creamy (1-2 minutes). Add sifted powdered sugar and peppermint extract and mix on low. Gradually add heavy cream while mixing on low until combined, then add green food coloring and crushed wafers. Adjust consistency with extra cream or powdered sugar as needed.
8. Core Cupcakes: Using the bottom of a large decorating tip (e.g., Wilton 1M), carefully core out the center of each cooled cupcake. Remove the cake cores gently with a toothpick and set aside for topping later.
9. Fill with Ganache: Transfer the mint chocolate ganache to a small piping bag without a tip. Snip the end and pipe ganache into each cupcake’s cored center. Replace each core cake over the filling gently.
10. Frost Cupcakes: Fit a larger piping bag with a Wilton 1M tip and fill with the mint chocolate buttercream frosting. Pipe decorative swirls onto each cupcake and garnish each with an Andes mint. Refrigerate cupcakes in a sealed container. Remove 15-20 minutes before serving.

Notes

• Espresso powder enhances the chocolate flavor but is optional.
• Do not overmix cupcake batter to maintain a tender crumb.
• Chilling cupcakes after frosting helps maintain the buttercream texture.
• Store cupcakes in a sealed container in the refrigerator for up to 4 days.
• Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.

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