Name: Mint Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; 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; 3-4 drops Green Food Coloring; 2 tsp Peppermint Extract

Introduction

These Mint Chocolate Cupcakes combine rich chocolate with a refreshing hint of peppermint for a delightful treat. Topped with creamy mint buttercream and a luscious mint chocolate ganache center, they’re perfect for any occasion. Easy to bake and impressively delicious, they’ll quickly become a favorite.

A dark chocolate cupcake in a black wrapper sits on a round wooden board atop a white marbled surface. The cupcake has one layer of dark brown cake with a large swirl of light greenish-gray creamy frosting flecked with tiny dark specks, crowned with a small square of milk chocolate planted at the top right side. In front of the cupcake on the board, there are two fresh, bright green mint leaves with detailed veins. Several similar cupcakes are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

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.

Step 2: In a small bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.

Step 4: Stir the espresso powder into the hot water, then add this mixture to the wet ingredients and mix well.

Step 5: Add the dry ingredients to the wet mixture and whisk until just combined without overmixing.

Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Step 8: For the ganache, place Andes mints in a small heatproof bowl. Heat the heavy whipping cream in the microwave for 1 minute and 15 seconds at full power, then pour over the mints. Cover lightly with foil and let sit for 2 minutes.

Step 9: Remove cover and whisk until smooth. If necessary, microwave for another 15 seconds and whisk again until fully melted.

Step 10: Crush the chocolate wafers using a food chopper or by placing them in a bag and pounding gently with a spoon. Set aside.

Step 11: Using a mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until creamy (1-2 minutes).

Step 12: Gradually add sifted powdered sugar and peppermint extract, mixing on low speed.

Step 13: Slowly add heavy whipping cream while mixing on low until well combined, then add green food coloring and crushed wafers. Scrape down the bowl as needed.

Step 14: Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.

Step 15: Using a large decorating tip (like Wilton 1M), core out centers of cooled cupcakes. Remove cake cores carefully and set aside.

Step 16: Fill a small piping bag with ganache, snip the tip, and fill each cupcake center. Replace the cake cores on top of the ganache.

Step 17: Fill a larger piping bag fitted with the Wilton 1M tip with buttercream frosting. Pipe swirls onto each cupcake and garnish with an Andes mint.

Step 18: Refrigerate cupcakes in a sealed container. Remove 15-20 minutes before serving to soften the frosting.

Tips & Variations

For a stronger coffee flavor, omit the espresso powder if you prefer, but it enhances the chocolate depth.

Substitute the Andes mints with your favorite peppermint chocolates for a different twist.

If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar as a substitute.

For a dairy-free option, replace butter and cream with suitable plant-based alternatives, though texture may vary.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the frosting in advance. Assemble and frost the cupcakes on the day you plan to serve for maximum freshness.

Can I freeze the cupcakes?

Yes, these cupcakes freeze well. Wrap them individually in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.