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Mint Chocolate Cupcakes with Chocolate Ganache Frosting

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Mint Chocolate Cupcakes are made with super indulgent dark cocoa and just the right amount of mint. These delicious cupcakes are topped with an easy-to-make Chocolate Ganache Frosting for even more rich, chocolate flavor.

Close up of a Mint Chocolate Cupcakes on a white background

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There’s a good reason that mint chocolate chip ice cream is so popular. It’s delicious!

There is something about the combination of sweet mint and chocolate that just works so well together.

But, it’s not always the season for ice cream. So, what are you supposed to do when the mint-chocolate craving hits?

Make a batch of Mint Chocolate Cupcakes, of course!

Why This Recipe Works

  • These cupcakes are a fun way to enjoy the popular combination of chocolate and mint flavors. They are rich and indulgent with just the right amount of mint to balance it out.
  • The recipe takes just around 30 minutes to make – even with homemade frosting!
  • You can serve these for so many occasions. They are especially perfect for summer entertaining, Christmas and Valentine’s Day.

How to Make Mint Chocolate Cupcakes

Prep!

Line a standard size cupcake pan with paper liners and preheat your oven to 350°F.

Create!

Chocolate batter dripping off of a mixer paddle into a silver bowl

Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.

Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.

Mix in half of the dry ingredients and half of the buttermilk.

Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.

Chocolate cupcake batter in a cupcake pan

Fill each cupcake liner halfway full with the batter.

Tip: be sure to only fill the baking cups halfway. If you overfill them, they may end up sinking in the center. Uneven or incorrect oven temperatures may also cause sinking in the center.

Baked dark chocolate cupcakes in a cupcake pan

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool while you make the Chocolate Ganache Frosting.

Chocolate chips in a silver bowl

To make the Chocolate Ganache Frosting, place the chocolate chips into a medium mixing bowl.

Tip: semi-sweet chocolate chips work well in this recipe, but you can also use dark chocolate chips, if you prefer.

Add the heavy cream to a saucepan and bring to a simmer.

Chocolate ganache in a silver bowl with a whisk

Pour the heavy cream over the chocolate chips and whisk until well combined.

The frosting will be thin when warm.

Close up of a Mint Chocolate Cupcakes with Chocolate Ganache frosting with more cupcakes and andes candies in the background

You can use the ganache warm and thin by dipping the cupcakes into it.

The other option is to allow it to cool and add it to a piping bag fitted with tip and pipe the thickened frosting onto the cupcakes, as pictured throughout this post.

Present!

Chopped up Andies candies on a white background

If you’d like, you can sprinkle chopped up Andes candies on top of the cupcakes for even more intense mint flavor.

Chocolate cupcakes topped with chopped up mint chocolate candies

Tips and Techniques for the Best Mint Chocolate Cupcakes

  • Be sure to only fill the baking cups halfway. If you overfill them, they may end up sinking in the center. Uneven or incorrect oven temperatures may also cause sinking in the center.
  • It is recommended to use semi-sweet or dark chocolate chips to make the Chocolate Ganache Frosting.
  • Add chopped up chocolate mint candy to the tops of the cupcakes for even more intense chocolate mint flavor.

FAQ’s

  • How do you store extra cupcakes? Store cupcakes in an air-tight container in a cool place for up to 2 days. If you need to store them for longer than 1-2 days, place the container in the refrigerator instead.
  • Does chocolate ganache need to be refrigerated? Chocolate ganache does not necessarily need to be refrigerated. It can be left out, covered, in a cool area for up to 2 days. If the room temperature is warm, then refrigeration is recommended.
  • How long can extra chocolate ganache be stored? Store extra chocolate ganache tightly covered in the refrigerator, or freezer, for up to a month.

More Cupcake Recipes to Try

Collage of 3 cupcakes recipes

Can’t get enough cupcakes? Some other cupcake recipes that you may like include Chocolate Hazelnut Cupcakes and Mini Lemon Cupcakes.

If it’s Thanksgiving or Christmas time, definitely give this recipe for Gingerbread Cupcakes a try! It’s been very popular over the last couple of years.

Love this Mint Chocolate Cupcakes recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

Print

Chocolate Mint Cupcakes with Chocolate Ganache Icing

Mint Chocolate Cupcakes are made with super indulgent dark cocoa and just the right amount of mint. These delicious cupcakes are topped with an easy-to-make Chocolate Ganache Frosting for even more rich, chocolate flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 cupcakes
Calories 331kcal
Author Lauren Vavala

Ingredients

Mint Chocolate Cupcakes

Chocolate Ganache Frosting

  • 8 ounces chocolate chips * about 1 1/3 cups
  • 1 cup heavy cream
  • Andes Candies * optional, chopped

Instructions

Mint Chocolate Cupcakes

  • Preheat your oven to 350°F and line a cupcake pan with paper or foil liners.
  • Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl
  • Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.
  • Mix in half of the dry ingredients and half of the buttermilk.
  • Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.
  • Fill each cupcake well halfway full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Chocolate Ganache Frosting

  • While the cupcakes cool, place the chocolate chips into a medium mixing bowl.
  • Add the heavy cream to a saucepan and bring to a simmer. Pour the cream over the chocolate chips and whisk until combined.
  • The ganache will be thin when warm. You can use it this way and dip the cupcakes into it, or let it cool and thicken, then add it to a piping bag with a tip and pipe it onto the cupcakes.
  • Sprinkle with chopped Andes candies if desired.

Notes

Tips and Techniques for the Best Mint Chocolate Cupcakes

  • Be sure to only fill the baking cups halfway. If you overfill them, they may end up sinking in the center. Uneven or incorrect oven temperatures may also cause sinking in the center.
  • It is recommended to use semi-sweet or dark chocolate chips to make the Chocolate Ganache Frosting. 
  • Add chopped up chocolate mint candy to the tops of the cupcakes for even more intense chocolate mint flavor.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cupcake | Calories: 331kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 137mg | Potassium: 138mg | Fiber: 2g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

This recipe was originally published April 1, 2016. It was updated with re-edited images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.

Comments

  4. Hope says

    I love all things chocolate and mint, such a great combination! They look amazing, that topping – OMG!

    Reply

  7. Lisa | Garlic & Zest says

    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

  8. Kaitlynn says

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

    Reply

  9. Tinese says

    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

  14. Fatima says

    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

  15. Leanna says

    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

  16. Channing says

    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

    • ourlittleeverything says

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

      Reply

    • ourlittleeverything says

      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

  18. Sherry Nappa says

    These look heavenly! I use special dark chocolate in all of my chocolate recipes. Double yum! We’re going to try your recipe.

    Reply

  21. Ramona says

    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

    • ourlittleeverything says

      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

    • ourlittleeverything says

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

      Reply

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