These Mint Chocolate Cupcakes are incredibly moist and chocolatey, with a mint chocolate ganache center topped with a creamy mint chocolate frosting! If you’re a big mint chocolate chip ice cream fan, then you will definitely LOVE these cupcakes!
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Why you’ll love this recipe
These mint chocolate cupcakes are a mash-up of my Devil’s Food Cupcakes and Small Batch Chocolate Cupcakes recipes, and are really, REALLY good!
For this recipe, I used half unsweetened cocoa powder and half dutch process, with a little bit of espresso powder, which gives the cupcakes a deep, rich, chocolatey taste, while the added buttermilk and vegetable oil make them incredibly soft and moist.
Each center is filled with a mint chocolate ganache that, when chilled, gives these cupcakes a really nice creamy texture! And to top it off, we have a refreshing mint chocolate buttercream frosting with a teaspoon of peppermint extract, a subtle green color from liquid food coloring, and crushed chocolate wafers.
These mint chocolate cupcakes are very good served at room temperature, but they’re even better when chilled! I hope you love them as much as I do!
Ingredients Needed
The following ingredients are needed to make this mint chocolate cupcakes recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Buttermilk and Vegetable Oil. Both give these chocolate cupcakes their super-moist texture.
- Unsweetened and Dutch Process Cocoa Powders. A 50/50 combination that gives the cupcakes a rich chocolate flavor.
- Espresso Powder. Gives the chocolate cupcakes an even more robust flavor. It’s an optional ingredient, however, so feel free to leave it out if you don’t care for it.
- Andes Mints. Melted down with a bit of heavy cream, they give these cupcakes their mint-chocolate ganache-filled centers. So good!
- Peppermint Extract. Gives the mint chocolate Oreo frosting the perfect mint flavor. Do not use regular mint extract for this recipe.
- Green Food Coloring. I used McCormick’s green food coloring. It came in an individual bottle. You’re welcome to skip this ingredient.
For quantities and instructions, please see the recipe card below.
Substitutions
- Buttermilk. If you do not have buttermilk on hand, you can use whole milk. For a closer thickness to buttermilk, you can also use whole milk with 1 tablespoon of lemon juice. Add the lemon juice into the measuring cup first, then fill the remaining cup with the whole milk. Another substitute is powdered buttermilk, like Sanco Pantry. And you can even try sour cream or Greek yogurt in its place.
- Cocoa Powders. You can sub out the 50/50 cocoa powder mix for just unsweetened cocoa powder, or, for a slightly more intense, bittersweet chocolate flavor, use only dutch processed cocoa powder.
- Andes Mints. If you don’t have Andes mints on hand for the mint chocolate ganache center, you can use regular dark chocolate along with the heavy cream. Then add in 1/4 teaspoon of peppermint extract. You can also omit the mint chocolate ganache center entirely and instead add 1/2 teaspoon of it.
- Chocolate Wafers. At the time I tested this recipe, I was using Nabisco Famous Chocolate Wafers, but they were sadly discontinued in 2023. As a substitute, you can use chocolate sandwich cookies, such as Oreos. Use the entire cookie, creamy center and all!
I did not test this recipe using any alternative flours, sugars, or dairy substitutes.
How to Make the Recipe
Below is a quick overview of how to make these moist mint chocolate cupcakes. For the full printable recipe, with US customary or metric measurements, visit the recipe card below.
Chocolate Cupcakes
Step 1. Whisk together the flour, sugars, cocoa powders, baking powder, baking soda, and salt. Set to the side.
Step 2. In a separate mixing bowl, add the eggs, buttermilk, vegetable oil, and vanilla extract. Whisk together until well blended.
Step 3. In a small bowl, stir in the espresso powder and hot water. The espresso powder is optional. If you omit the espresso powder, you still need to add the hot water.
Step 4. Add the espresso powder mixture to the whisked wet ingredients. Whisk until well blended.
Step 5. Add the whisked dry ingredients to the wet. Blend together until just combined.
Step 6. Evenly divide the cupcake batter into the liners. Fill each one approximately 2/3 full.
Step 7. Bake the chocolate cupcakes for 18-20 minutes at 350ºF. They should have a slight dome on top, and they will bake right up to the edge of the liners.
Step 8. Cool the cupcakes in the tin for 5-10 minutes. Transfer to a wire cooling rack to finish cooling completely.
Mint Chocolate Ganache
Step 1. Add the Andes mint chocolates to a small bowl. Pour the heated heavy whipping cream over the top. Cover lightly and let it sit for 2 minutes.
Step 2. Remove the cover and whisk slowly until smooth. If not fully melted, place it back into the microwave for 15 seconds, then whisk again.
Mint Chocolate Oreo Buttercream Frosting
Recipe Tip: Crush the chocolate wafers or chocolate sandwich cookies either in a small food processor or in a ziploc bag with a wooden spoon (or similar).
Step 1. Beat the unsalted butter on medium-high speed until smooth and creamy. About 1-2 minutes.
Step 2. Add in the sifted powdered sugar and peppermint extract. Mix together on low speed.
Step 3. Add in heavy whipping cream, green food coloring, and crushed chocolate cookie crumbs.
Step 4. Continue to mix on low speed until well blended.
Recipe Tip: If your frosting is too thick, add a tablespoon of heavy cream until you reach your desired consistency. Likewise, if you prefer a thinner frosting, add a tablespoon of powdered sugar until you reach your desired consistency.
Assembling Mint Chocolate Cupcakes
Step 1. Core out the center of each chocolate cupcake. I used the bottom of a Wilton 1M decorating tip. Set these aside as you’ll place them back over the ganache in Step 3.
Step 2. Fill each cupcake center with the mint chocolate ganache. Use a small piping bag or a Ziploc bag. No decorating tip is needed.
Step 3. Recap each cupcake with the cake core from Step 1.
Step 4. Top each cupcake with the mint chocolate Oreo buttercream frosting. Garnish with an Andes mint.
Storage
Refrigerate the fully assembled mint chocolate cupcakes in a well-sealed container. Remove 15-20 minutes before serving. The cupcakes will last in the refrigerator for up to 4 days.
Recipe FAQs
Fill each liner 2/3 full.
Buttermilk is preferred, but you can also use whole milk. For a thicker consistency closer to buttermilk, add a tablespoon of lemon juice to a 1-cup measuring cup, then fill the remaining cup with whole milk. Stir and let sit for 5 minutes before adding to the cupcake batter. You can also use sour cream or Greek yogurt.
No, it’s best to use only peppermint in this recipe. Mint extract is the flavoring of what you’d expect in a mint iced tea.
This recipe makes enough to cover each chocolate cupcake—using the Wilton 1M decorating tip—with a thick layer of frosting, 1 1/2 to 2 inches thick. If you prefer much less frosting and/or don’t plan to pipe it on, you can halve this recipe.
You can a) leave out the ganache part entirely, b) add regular melted chocolate and heavy cream together, or c) add a 1/4 teaspoon of mint extract to the melted chocolate and heavy cream mixture.
These are best kept stored in the refrigerator in a tightly sealed container. You can either bring them to room temperature before enjoying or—my favorite—eat them chilled! A word to the wise, though, if you enjoy the cupcakes chilled, the Andes Mint garnish will be stuck in the frosting and be a little hard at first. I recommend enjoying that part last.
I used the bottom of the Wilton 1M tip to core out the center, then pushed out the cake with a toothpick. Keep the centers because you’ll put them back once you’ve added the ganache.
Yes! Use the entire cookie, creamy center and all!
I used McCormick’s green food coloring. It came in an individual bottle.
More Cupcakes to Enjoy!
If you tried this Mint Chocolate Cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Mint Chocolate Cupcakes
Ingredients
Chocolate 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 Oreo Buttercream Frosting
- 1/4 cup Crushed Chocolate Wafers or Chocolate Sandwich Cookies, about 5-7 wafers or cookies
- 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
Chocolate Cupcakes
- 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. Set to the side.
- Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt. Set to the side.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
- In a separate medium-size mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.2 Large Eggs, 1/2 cup Buttermilk, 1/4 cup Vegetable Oil, 1 tsp Vanilla Extract
- In a small bowl, stir in the espresso powder (optional) to the hot water, then add to the wet mixture. If you omit the espresso powder, you still need to add the hot water.1/4 cup Hot Water, 1/2 tsp Espresso Powder
- Add in the whisked dry ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.
- Evenly divide the cupcake batter into the cupcake liners, filling each one approximately ⅔ full.
- Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners. This recipe will yield between 12-14 cupcakes.
- Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely on a wire cooling rack before adding the ganache centers and frosting.
Mint Chocolate Ganache
- In a small heat proof bowl add the Andes mint chocolates. Set to the side.4 oz Andes Mints
- Heat the heavy whipping cream in the microwave for 1 minute, 15 seconds at full power.1/4 cup Heavy Whipping Cream
- Pour the heated whipping cream over top of the chocolate and lightly cover with aluminum foil. Let sit for 2 minutes.
- Remove cover and whisk slowly until smooth. If not fully melted, place it back into the microwave for 15 seconds, the whisk again. For assembling the cupcakes, see the last section below.
Mint Chocolate Buttercream Frosting
- Crush the chocolate wafers or chocolate sandwich cookies either in a small food chopper or in a ziploc bag with a wooden spoon (or similar). Set to the side.1/4 cup Crushed Chocolate Wafers or Chocolate Sandwich Cookies
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).1 cup Unsalted Butter
- Add in the sifted powdered sugar and peppermint extract and mix together on low speed.3 cup Sifted Powdered Sugar, 2 tsp Peppermint Extract
- As the frosting starts to come together, add in the heavy whipping cream, continuing to mix on low speed until well blended. Add in the green food coloring then the crushed chocolate wafers, scraping down the sides of the bowl as needed.5-6 tbsp Heavy Whipping Cream, 3-4 drops Green Food Coloring
- If your frosting is too thick, add a tablespoon of heavy cream until you reach your desired consistency. Likewise, if you prefer a thinner frosting, add a tablespoon of powdered sugar until you reach your desired consistency.
Assembling the Cupcakes
- Using the bottom of a large decorating tip (like the Wilton 1M), core out the center of each cupcake. Carefully remove each cake core from the decorating tip with a toothpick and set to the side. You'll place these back over the ganache.
- Place the mint chocolate ganache into a small piping bag (no decorating tip is needed). Snip the end off the piping bag and fill each cupcake center, then recap with the cake.
- Fit a larger size piping bag with the Wilton 1M piping tip (no coupler attachment is needed) and fill with the mint chocolate buttercream frosting. Pipe frosting onto each cupcake, then garnish with an Andes mint. Refrigerate the cupcakes in a well sealed container. Remove 15-20 minutes before serving.
- Mint chocolate cupcakes will last in the refrigerator in a well sealed container for up to 4 days.
Video
Notes
- Recipe adapted from my Devil’s Food Cupcakes and Small Batch Chocolate Cupcakes recipes.
- This mint chocolate cupcake recipe (as well as the buttercream frosting recipe) can be easily halved to make a small batch!
- Nabisco’s Famous Chocolate Wafers were discontinued in 2023, so as a substitute, you can use another brand of chocolate wafers or chocolate sandwich cookies like Oreos. Use the entire cookie.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
These look so yummy!! I’m going to make them this weekend. Do you think they would still taste good if I used coconut oil in place of the veggie oil?
Thanks, Tanya! And yes, you can absolutely use coconut oil in place of veggie! I’ve used it in place of veggie for this recipe and a few other ones on here. Happy baking!
My favorite cupcakes thus far! I only added half a teaspoon of the peppermint extract. It was the perfect amount as I didn’t want to have any overwhelming flavor of peppermint as there would already be a large amount in the ganache. I made these for a friends birthday! I know she will LOVE them! Thank you for sharing this wonderful recipe!
You’re welcome! And happy birthday to your friend…I hope she loves them!
How could this be made eggless?
I’m sorry I don’t know as I didn’t test them with any alternative egg substitutes.
If a use instant espresso powder, do I still need the hot water?
Yes, you should still add it.
Do you chill the Gamache before filling the cupcakes? I’m worried it’ll be absorbed into the cake instead of a filling.
I’ve done it both ways, actually! Either is okay to do, I just wouldn’t let the ganache chill for too long in the refrigerator or it will become too thick to pipe in. My preference is to do the piping (both the ganache and the frosting), then chill them in the fridge (which then chills the ganache. If you’re worried though about it absorbing into the cupcakes, you can most certainly chill the ganache first.
Hi, I read Dutch process cocoa powder is usually paired with baking powder because it is neutral. Can you confirm this recipe uses baking soda? Thank you!
That’s correct. It usually is, but sometimes not—it really depends on the recipe. For these cupcakes, I used a 50/50 mix of both unsweetened cocoa powder and dutch process, so I included both baking powder and baking soda. You can just use unsweetened cocoa powder if you’d like though.