Mint Chocolate Cupcakes

Mint chocolate cupcakes are moist dark chocolate cupcakes swirled with mint buttercream frosting, drizzled with chocolate ganache, and topped with mint chocolate candy.

Ingredients for Mint Chocolate Cupcakes

Chocolate cupcakes

• Dark cocoa powder – Unsweetened cocoa powder. Hershey’s Dark Cocoa Powder is my favorite.
• Chocolate chips – Dark or semisweet chocolate chips.
• Boiling water – To boil water, I use a glass liquid measuring cup that is microwave safe. The water boils in about 90 seconds.
• All-purpose flour – Be sure to level your measuring cups!
• Granulated sugar – For sweetness.
• Baking soda – Leavening agent to help the cupcakes rise.
• Salt – Salt enhances the flavor of the cupcakes.
• Eggs – Large eggs, room temperature.
• Vegetable oil – You could also use canola oil or another neutral baking oil.
• Vanilla extract – Vanilla extract also enhances the flavor of the chocolate.

Mint buttercream frosting

• Unsalted butter – Room temperature unsalted butter for easy creaming.
• Powdered sugar – Only sift if your powdered sugar is very lumpy.
• Salt – A bit of salt enhances the flavor of the buttercream and contrasts the sweetness.
• Mint extract – Use mint extract as opposed to peppermint extract for this recipe.
• Vanilla extract – A bit of vanilla extract adds a bit more flavor to the buttercream.
• Heavy cream – Heavy cream makes the buttercream light, fluffy, and smooth.
• Green gel food coloring – A couple drops of green gel food coloring gives the buttercream a beautiful, minty green color.

Chocolate ganache

• Chocolate chips – Semisweet or dark chocolate chips.
• Heavy cream – Do not substitute milk. The high fat content of the heavy cream is needed so the chocolate doesn’t seize up.

Topping

• Chocolate mint candies – For these cupcakes, I used Andes mint candies.

How to Make Chocolate Cupcakes

These chocolate cupcakes are incredibly easy to make! All you need is mixing bowl and a whisk!

1. Preheat oven to 350 degrees F. Prepare a cupcake pan with 12 cupcake liners.
2. Combine dark cocoa powder, chocolate chips, and boiling water. Mix and set aside.
3. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
4. Pour chocolate mixture into the dry ingredients and whisk until combined.
5. Add in vegetable oil, eggs, and vanilla extract. Whisk until smooth.
6. Portion the cupcake batter into the cupcake liners.
7. Bake for approximately 20 minutes until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean.
8. Allow the cupcakes to cool in the pan for a few minutes. Transfer to a wire rack to cool completely.

How to Make Mint Buttercream Frosting

To make mint buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.

1. Whip room temperature butter for about 5 minutes until light, fluffy, and pale in color.
2. Add the powdered sugar in two batches, mixing on low speed in between each addition.
3. Add mint extract, vanilla extract, and salt and continue to mix on low until combined.
4. Slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl.
5. Add a few drops of green gel food coloring if desired.
6. Turn the mixer to medium-high speed and whip the buttercream for about 3-5 minutes.
7. (Optional) Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and make the buttercream silky smooth.