Description
Mint Chocolate Cupcakes are rich, decadent treats filled with mint chocolate ganache and topped with mint chocolate buttercream.
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
- 1/4 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
- Adjust your oven rack to the 2nd level position and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners.
- In a small mixing bowl, blend the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt.
- In a separate medium-size mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Stir the espresso powder into the hot water and add it to the wet mixture.
- Add the dry ingredients to the wet mixture and whisk until just combined. Do not over mix.
- Evenly divide the batter into the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the tin for 5-10 minutes, then transfer to a wire rack.
- For the ganache, heat the heavy whipping cream in the microwave for 1 minute, 15 seconds, then pour it over the Andes mints in a small bowl. Let sit for 2 minutes and whisk until smooth.
- For the buttercream, crush the chocolate wafers. Beat the unsalted butter until smooth, then add the sifted powdered sugar and peppermint extract. Mix until combined.
- Add heavy whipping cream, green food coloring, and crushed chocolate wafers to the buttercream. Adjust consistency as needed.
- Core the center of each cupcake and fill with the ganache. Recap with the cupcake tops.
- Pipe the buttercream frosting onto each cupcake and garnish with an Andes mint. Refrigerate until serving.
Notes
- Recipe adapted from devil’s food cupcakes.
- This recipe can be halved for a smaller batch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mint Chocolate Cupcakes, Cupcakes, Dessert, Chocolate, Mint