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Mint Chocolate Cupcakes Recipe

★★★★★

4.5 from 126 reviews
  • Author: lina
  • Total Time: 40 minutes
  • Yield: 12-14 cupcakes 1x

Description

Indulge in these rich and moist Mint Chocolate Cupcakes featuring a perfect balance of cocoa and refreshing peppermint. Filled with creamy mint chocolate ganache and topped with fluffy peppermint buttercream frosting mixed with crushed chocolate wafers, these cupcakes offer a delightful treat ideal for any chocolate or mint lover.

Ingredients

Scale

Cupcakes

  • 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

  • 1/4 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

Instructions

  1. Preheat and Prepare: 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 it aside.
  2. Mix Dry Ingredients: 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 until well combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Stir in espresso powder dissolved in hot water, if using.
  4. Make Batter: Add the dry ingredients to the wet ingredients and whisk gently until just combined. Avoid overmixing to keep cupcakes tender.
  5. Fill Cupcake Liners: Evenly divide the batter among the liners, filling each about two-thirds full.
  6. Bake Cupcakes: Bake for 18-20 minutes at 350ºF, or until a toothpick inserted into the center comes out clean and cupcakes have a slight dome.
  7. Cool Cupcakes: Let cupcakes cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely before decorating.
  8. Prepare Ganache: Place Andes mints in a heatproof bowl. Heat heavy cream in the microwave for 1 minute and 15 seconds at full power. Pour over mints, cover lightly with foil, and let sit for 2 minutes. Whisk gently until smooth, reheating briefly if necessary.
  9. Crush Chocolate Wafers: Crush wafers in a food chopper or bag with a spoon and set aside.
  10. Make Buttercream: Beat unsalted butter on medium-high speed for 1-2 minutes until creamy. Gradually add sifted powdered sugar and peppermint extract on low speed. Incorporate heavy cream and green food coloring, then fold in crushed wafers, scraping bowl sides as needed. Adjust consistency with more cream or powdered sugar if necessary.
  11. Core Cupcakes: Using a large decorating tip, core out the center of each cupcake. Remove the cake cores carefully with a toothpick and set aside.
  12. Fill with Ganache: Fill a piping bag with mint chocolate ganache, snip the tip, and pipe ganache into each cupcake center. Replace the cake cores on top of the ganache.
  13. Frost Cupcakes: Fill a piping bag fitted with Wilton 1M tip with frosting and pipe onto each cupcake. Garnish with an Andes mint on top.
  14. Storage: Refrigerate cupcakes in a well-sealed container. Remove from fridge 15-20 minutes before serving. Cupcakes remain fresh refrigerated for up to 4 days.

Notes

  • Espresso powder is optional but enhances chocolate flavor.
  • Do not overmix batter to keep cupcakes tender and moist.
  • Adjust frosting consistency by adding more cream for thinner texture or powdered sugar for thicker texture.
  • Cupcakes are best served slightly chilled but allowed to warm slightly for optimal flavor and texture.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mint chocolate cupcakes, chocolate cupcakes, peppermint frosting, mint ganache, holiday cupcakes, chocolate dessert

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