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Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing

· Updated on 12/29/18 Cakes & Cupcakes

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These Dark Chocolate Mint Cupcakes are made with super indulgent dark cocoa and just the right amount of mint!

Ohhh these Dark Chocolate Mint Cupcakes were so easy to make and very indulgent! The mint is not overpowering at all! They will make the perfect Valentine's Day dessert but I can see making these for birthdays, as a St. Patrick's Day dessert, or even for Christmas!

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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.

Dark Chocolate Mint Cupcake Batter Dripping

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.

Dark Chocolate Mint Cupcake Batter in Pan

Fill each cupcake cup half full.

Dark Chocolate Mint Cupcakes Done Baking

Baked for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool.

Chocolate Chips In A Bowl

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.

Mixing the Hot Heavy Cream into the Chocolate Chips

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.

Chocolate Ganache

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).

Dark Chocolate Mint Cupcakes Topped with Chocolate Ganache

A Single Dark Chocolate Mint Cupcake

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.

Chopped Up Andies Candies

 

A Single Dark Chocolate Mint Cupcake Topped with Chocolate Ganache

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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5 from 5 votes
Dark Chocolate Mint Cupcakes Topped with Chocolate Ganache and Chopped Andies Candies
Print
Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
These Dark Chocolate Mint Cupcakes are made with super indulgent dark cocoa and just the right amount of mint!
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Calories: 295 kcal
Ingredients
Dark Chocolate Mint Cupcakes
Chocolate Ganache
Instructions
  1. Preheat your oven to 350 degrees F. Line a cupcake pan with paper or foil liners.
  2. Add the flour, baking soda, baking powder, salt, and dark chocolate cocoa powder to a medium bowl and stir to combine. Set aside.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

 

** Nutritional information is an estimate and may vary.

Nutrition Facts
Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing
Amount Per Serving (1 cupcake)
Calories 295 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 52mg 17%
Sodium 68mg 3%
Potassium 161mg 5%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 29g
Protein 4g 8%
Vitamin A 7.9%
Vitamin C 0.2%
Calcium 7.8%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  6. Per my daughter who is peering over my shoulder: “Well slap my behind and call me “Sally” cause these are right up MY alley!”

    Reply

  7. Those Andes chocolate are perhaps, my favorite candy on this planet!!! gonna have to save this recipe. YUM!

    Reply

  8. As a child i can remember my grandmother making her cakes with the dark chocolate Hershey’s powder. These look so good and brought back so many childhood memories!!!

    Reply

  13. These look amazing! I thought you were done after adding the icing (which, by the way looks perfect!) and then you went ahead and added crushed Andes Candies. :0 I’m in love!

    Reply

  14. Yummmm These sound amazing. Mint and chocolate is one of my favorite combinations as well. And you cannot beat Andes mints. I’m going to have to make these asap 😀

    Reply

  15. OMG girl, you have no idea how in love with this recipe I am! No lie, my favorite dessert is chocolate with mint, especially the talenti medditeranean mint ice cream! Definitely will pin this for later!

    Reply

    • I’ll have to get some of that ice cream..my chocolate mint loving son’s birthday is coming up soon!

      Reply

    • Haha! I try to east low carbs and low sugar…but I have to test things, it’s hard to keep it small sometimes! I totally understand!

      Reply

  20. Two of my favorite things – dark chocolate and mint! These cupcakes look so good. I’m definitely going to try this recipe. Thanks for sharing.

    Reply

    • I think it’s so funny that my son won’t use mint toothpaste, but will eat anything chocolate mint! Thanks for stopping by!

      Reply

    • Thanks Aileen! I have a long way to go with my photography, but I’m getting there 🙂

      Reply

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