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Mint Chocolate Cupcakes

Mint Chocolate Cupcakes

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Indulge in the ultimate Mint Chocolate Cupcakes, where rich chocolate meets refreshing mint for a delightful dessert experience. These moist cupcakes feature a luscious mint chocolate ganache center and are elegantly topped with creamy mint frosting. Perfect for family gatherings, celebrations, or simply treating yourself after a long day, these cupcakes are sure to impress everyone. Best of all, they’re easy to make, allowing bakers of all skill levels to whip up a batch of these scrumptious treats. Enjoy them fresh or save some for later—either way, they’re bound to be a crowd-pleaser!

Ingredients

Scale
  • 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 cup Unsalted Butter (room temperature)
  • 3 cups Sifted Powdered Sugar
  • 56 tbsp Heavy Whipping Cream
  • 34 drops Green Food Coloring
  • 2 tsp Peppermint Extract
  • 1/4 cup Crushed Chocolate Wafers (about 57 wafers)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix dry ingredients: flour, sugars, cocoa powders, baking powder, baking soda, and salt.
  3. In another bowl, whisk together eggs, buttermilk, oil, vanilla extract, and hot water.
  4. Combine wet and dry mixtures until just mixed.
  5. Fill cupcake liners two-thirds full and bake for 18-20 minutes until done.
  6. Melt Andes mints with cream for ganache filling; cool slightly.
  7. Fill cooled cupcakes with ganache using a knife or pastry tip.
  8. Beat butter and powdered sugar; mix in cream and peppermint extract for frosting.
  9. Frost each cupcake and add optional toppings.

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