Mint Chocolate Cupcakes
If you love mint chocolate chip ice cream, you must try this mint chocolate cupcake recipe. These cupcakes are made with moist dark chocolate cupcakes, creamy mint buttercream frosting, chocolate ganache, and mint chocolate candy.
Ingredients for Mint Chocolate Cupcakes
Chocolate Cupcakes
- Dark cocoa powder – Use dark unsweetened cocoa powder for a rich chocolate flavor. Black cocoa powder would also work well in this recipe.
- Semisweet chocolate chips – You could also use dark chocolate.
- Boiling water
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Eggs – Large eggs, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Pure vanilla extract.
Mint Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Mint extract – Be sure to use mint extract as opposed to peppermint extract for this recipe.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – Heavy cream or heavy whipping cream helps the buttercream become smooth and creamy.
- Green gel food coloring – Optional. A drop or two of green and teal gel food coloring tints the frosting a minty green color.
Additional Ingredients
- Chocolate ganache – Semisweet chocolate chips + heavy cream.
- Andes mints – Whole and chopped, for decoration. If preferred, you could also substitute chopped thin mint cookies.
How to Make Mint Chocolate Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Stir the chocolate chips, cocoa powder, and hot water until the chocolate is melted. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add the chocolate mixture to the flour mixture and whisk to combine. Add in the vegetable oil, eggs, and vanilla extract and whisk until the batter is smooth.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 2/3 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
- Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, mint extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Add a few drops of green food coloring. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
- Assemble the cupcakes: Fill a piping bag fitted with a Wilton 1M piping tip with the mint frosting. Pipe a generous swirl of the buttercream onto the cooled cupcakes. Drizzle the cupcakes with chocolate ganache and sprinkle with chopped Andes mints and a whole Andes candy.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Baking Perfect Cupcakes and 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the most out of this recipe.
- If you want to learn more about my favorite cupcake baking and decorating supplies, be sure to check out this post for more information.
- Learn how to frost cupcakes and my favorite piping tips for frosting cupcakes.
Frequently Asked Questions
How should I store the cupcakes?
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve the cupcakes at room temperature for the best taste and texture.
Can I use regular cocoa powder?
- Yes, you can use regular unsweetened cocoa powder. However, I do prefer using dark cocoa powder or black cocoa powder in this recipe for the richest chocolate flavor and deep color.
Can I turn this recipe into a cake?
- If you are looking to make a mint chocolate cake, I recommend trying out my chocolate cake recipe with mint buttercream frosting for the appropriate formulation and amounts.
Other Recipes You Will Love
- Mint cookies and cream cupcakes
- No bake mint chocolate cheesecake
- Mint buttercream frosting
- Mint cookies and cream buttercream frosting
- Mint chocolate dessert cups
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Mint Chocolate Cupcakes
Yield: 12 cupcakes
If you love mint chocolate ice cream, you must try this mint chocolate cupcake recipe. These cupcakes are made with moist dark chocolate cupcakes, creamy mint buttercream frosting, chocolate ganache, and mint chocolate candy.
Equipment
Ingredients
Chocolate Cupcakes
- ¼ cup (45 g) semisweet or dark chocolate chips
- ¼ cup (22 g) dark cocoa powder
- ¾ cup (177 g) boiling water
- ¾ cup (95 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ⅓ cup (72 g) vegetable oil
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
Mint Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- 1 tsp (1 tsp) mint extract
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (2 tbsp) heavy cream
- 1-2 drops (1 drop) gel food coloring 1 drop green + 1 drop teal for a mint green color
Chocolate Ganache
- ¼ cup (45 g) semisweet or dark chocolate chips
- 2 tbsp (2 tbsp) heavy cream
Additional Ingredients
- 12 Andes mint candies whole
- 8 (10) Andes mint candies chopped
Instructions
Chocolate Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract and whisk until the cupcake batter is smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ⅔ full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
Mint Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
- Add the vanilla extract, mint extract, and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. If desired, add a drop of green and teal gel food coloring. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Chocolate Ganache
- Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave for 30 to 45 seconds. Allow the mixture to sit for 1 minute. Stir well until the chocolate is melted and the ganache is smooth. Cool slightly before drizzling onto the cupcakes.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the mint buttercream frosting. Pipe a generous swirl of buttercream onto the chocolate cupcakes. Drizzle the slightly cooled chocolate ganache onto the cupcakes and decorate with chopped Andes mints and whole Andes candies.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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