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Mint Chocolate Cupcakes Recipe

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★★★★★

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.

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 (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

Find it online: https://kitchenwithkai.com/mint-chocolate-cupcakes-recipe/