Mint Chocolate Cupcakes

5 from 4 votes

These Mint Chocolate Cupcakes are incredibly moist and chocolatey with a mint chocolate ganache filled center that are topped with a creamy mint chocolate frosting! If you're a big fan of mint chocolate chip ice cream, then you will LOVE these cupcakes!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Jennifer

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

US Customary - Metric

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