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Mint Chocolate Cupcakes

Mint Chocolate Cupcakes that Melt in Your Mouth

Delight in these Mint Chocolate Cupcakes featuring a creamy ganache center, perfect for elevating any dessert occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ¾ cups all-purpose flour Provides essential structure for the cupcakes.
  • 1 cup granulated sugar Sweetens the batter and keeps the cupcakes moist.
  • ½ cup light brown sugar Adds moisture and a subtle caramel hint; pack lightly for accuracy.
  • ¾ cup unsweetened cocoa powder Delivers a rich chocolate flavor.
  • ¼ cup Dutch process cocoa powder Enhances the chocolate taste.
  • 1 ½ teaspoons baking powder Essential for the leavening process.
  • 1 teaspoon baking soda Works alongside baking powder for fluffy perfection.
  • ½ teaspoon salt Elevates flavors and balances sweetness.
  • 2 large eggs Binds the ingredients together.
  • 1 cup buttermilk Adds tenderness and moisture.
  • ½ cup vegetable oil Ensures cupcakes stay moist.
  • 2 teaspoons vanilla extract Infuses the cupcakes with flavor.
  • 1 teaspoon espresso powder (optional) Boosts the chocolate flavor.
  • 1 cup hot water Blooms cocoa for an intensified chocolate experience.
For the Ganache
  • 1 cup chopped Andes mints Delivers the mint chocolate flavors.
  • ½ cup heavy whipping cream Creates a silky, smooth texture.
For the Frosting
  • 1 cup unsalted butter Base for creamy frosting.
  • 4 cups powdered sugar Sweetens and stabilizes frosting texture.
  • ¼ cup crushed chocolate wafers Adds texture and flavor.
  • 1 drop green food coloring Optional, for presentation.
  • 1 teaspoon peppermint extract Provides strong minty flavor.

Equipment

  • Oven
  • Cupcake Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Combine dry ingredients: flour, granulated sugar, brown sugar, cocoa powders, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  4. Gradually add wet mixture to dry ingredients and stir gently until just combined.
  5. Mix hot water and espresso powder, then pour into batter and stir until combined.
  6. Evenly fill cupcake liners about two-thirds full and bake for 18-20 minutes.
  7. Cool cupcakes for 5-10 minutes in the tin, then transfer to a wire rack.
  8. Heat heavy whipping cream until simmering, then pour over chopped Andes mints and whisk until smooth.
  9. Beat unsalted butter until creamy, then add powdered sugar and mix well.
  10. Core and fill each cupcake center with ganache.
  11. Pipe frosting onto each cupcake and garnish with an Andes mint.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Room temperature ingredients yield fluffier cupcakes. Avoid overmixing to maintain light texture.

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