These Dark Chocolate Mint Cupcakes are made with super indulgent dark cocoa and just the right amount of mint!
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My 8-year old-son, Jaxon, loves chocolate mint. It all started with ice cream, but now he will eat just about anything with that flavor combination.
For awhile now I have been telling myself that I was going to make him some kind of special treat that was chocolate mint flavored, but I wasn’t exactly sure what. I finally decided on cupcakes, because who doesn’t love a good cupcake?!? I wanted to use dark chocolate cocoa because he tends to prefer dark chocolate, over milk. Although he will eat just about anything chocolate (he gets it honest!). My final creation turned out to be these super rich, very indulgent, Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing.
The cake portion is where you will find the mint. I added mint extract (buy online or check in the baking section of the grocery store near the very popular vanilla extract!) to the batter before baking them. I decided not to add it to the ganache because I was afraid of having too much mint. The final product came out exactly like I was hoping. The mint is obvious in the cake, but far from overpowering.
Dark Chocolate Mint Cupcakes
Prep!
Have all your ingredients out along with measuring cups, measuring spoons, 2 bowls, a spatula, and a stand mixer! Line your cupcake pan with paper liners, and preheat your oven to 350°F.
Create!
Add the flour, baking soda, baking powder, salt, and dark chocolate cocoa powder to a medium bowl and stir to combine. Set aside.
In a blender, combine the sugar and butter in low speed, add the eggs one at a time, and then the vanilla and mint extracts. Slowly add some of the dry mix, then some of the milk and keep alternating until everything is thoroughly combined.
Fill each cupcake cup half full.
Baked for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool.
The chocolate ganache just takes the whole thing over the top in chocolatey richness.
I used semi-sweet chocolate chips and I really do think the flavors all worked out really well together. Looking at the photos, you can really tell just how dark the cupcakes are! I also think a dark chocolate ganache would work well too! Just use dark chocolate chips.
To make the ganache, place the chocolate chips into a medium mixing bowl.
Add the heavy cream to a saucepan and bring to a boil.Keep a close eye your heavy cream when you’re boiling it – it can boil over quickly!
Pour the heavy cream over the chocolate chips and whisk until combine.
The ganache will be thin. You can use it this way and dip the cupcakes into it, or let it cool and add it to a piping bag (the method I used).
Present!
I sprinkled some chopped up Andes candies on top of a few of the cupcakes. I don’t like mint chocolate as much as Jaxon, but I love me some Andies and have for as far back as I can remember. To my surprise, Jaxon didn’t care for the candy on top, so I listed it as optional in the ingredients list. If you want a more intense mint flavor, I would suggest adding them.
If you love chocolate mint, then you really should try these Dark Chocolate Mint Cupcakes with Chocolate Ganache. Definitely let me know how it goes and what you think! I would love to know! Leave a comment or send me a message anytime!
Enjoy!
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Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing
Ingredients
Dark Chocolate Mint Cupcakes
- 1 1/3 Cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 Cups dark cocoa powder
- 1/4 Cup butter melted
- 1 1/2 Cups granulated sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 1 Cup milk
Chocolate Ganache
- 9 ounces chocolate chips I used semi-sweet
- 1 Cup heavy cream
- Andes Candies - chopped *optional
Instructions
- Preheat your oven to 350 degrees F. Line a cupcake pan with paper or foil liners.
- Add the flour, baking soda, baking powder, salt, and dark chocolate cocoa powder to a medium bowl and stir to combine. Set aside.
- In a blender, combine the sugar and butter in low speed, add the eggs one at a time, and then the vanilla and mint extracts. Slowly add some of the dry mix, then some of the milk and keep alternating until everything is thoroughly combined.
- Fill each cupcake cup half full. Baked for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool.
- While the cupcakes cool, place the chocolate chips into a medium mixing bowl. Add the heavy cream to a saucepan and bring to a boil. Pour the cream over the chocolate chips and whisk until combine. The ganache will be thin. You can use it this way and dip the cupcakes into it, or let it cool and add it to a piping bag(the method I used). Sprinkle with chopped Andes candies if desired.
