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Chocolate Mint Cupcakes with Chocolate Ganache Frosting

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Chocolate Mint Cupcakes are sweet and indulgent with 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.

A cake stand with Chocolate Mint Cupcakes and Andes candies on it.

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There’s a good reason that mint chocolate chip ice cream is so popular. It’s delicious, and that’s coming from someone who doesn’t really enjoy mint! There is just something about the combination of cool, sweet mint and rich chocolate that works so well together.

Chocolate Mint Cupcakes are a fun, delicious treat that can be made and enjoyed anytime of the year. 

They are especially ideal for birthday parties and holidays like Christmas and St. Patrick’s Day.

If you love this flavor combination, a few other recipes you may enjoy are Andes Mint Brownies, Chocolate Mint Martini (if of age, of course!), and these Chocolate Peppermint Kiss Cookies that are perfect for the holidays.

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 without being overpowering.

The recipe takes just around 30 minutes to make – even with the homemade frosting! The cupcakes are moist and fluffy and the ganache is rich and creamy – the perfect combination.

You can serve these cupcakes for so many different occasions, such a birthdays and holidays.

Step-By-Step Instructions

Ingredients

Chocolate Mint Cupcakes

Ingredients needed to make chocolate mint cupcakes in bowls with text overlay.

  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder: you can use dark cocoa if you prefer
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 1/2 cup buttermilk: you can make your own by adding 1 1/2 teaspoons lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.

Chocolate Ganache Frosting

Ingredients needed to make chocolate ganache in bowls with text overlay.

  • 8 ounces semi-sweet chocolate chips: or dark chocolate chips, approximately 1 1/3 cups
  • 1 cup heavy cream
  • Andes mints (optional decor)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 350°F.

Line a standard size cupcake pan with paper liners.

Create!

Dry ingredients for chocolate cupcakes in a glass bowl with a spoon and other ingredients around it.

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

Wet ingredients for cupcakes in a glass bowl with a whisk in it and other ingredients around it.

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

Chocolate mint cupcake batter in a glass bowl with a whisk in it.

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

Repeat with the remaining dry ingredients and buttermilk until everything is incorporated just blended. Be cautious not to over-mix the batter as this may cause your cupcakes to sink in the centers while baking.

A cupcake pan with paper liners filled with chocolate cake batter.

Fill each cupcake liner 1/2 to 2/3rds full with the batter.

Twelve baking chocolate mint cupcakes in a cupcake pan.

Bake for 18 to 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 and heavy creamy in a glass bowl.

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

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

Pour the heavy cream over the chocolate chips and let sit for 30 to 60 seconds.

Chocolate ganache in a glass bowl with a whisk.

Whisk until well combined, smooth and creamy.

The frosting will be thin when warm.

Ganache being piped onto a cupcake.

You can dip the cupcakes into the ganache while it’s warm and thin. This will give your cupcakes a thin layer of frosting.

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

Present!

A cake stand with Chocolate Mint Cupcakes and Andes candies on it.

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

Tips and Techniques

  • You can make your own buttermilk by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk.
  • Be sure to only fill the baking cups halfway. 
  • If piping the frosting onto the cupcakes, you may need to make a double batch.

FAQ’s

How Do You Store Extra Cupcakes?

Store cupcakes in an airtight 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.

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Chocolate Mint Cupcakes on a cake stand.
Print

Chocolate Mint Cupcakes with Chocolate Ganache Icing

Chocolate Mint Cupcakes are sweet and indulgent with 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 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 331kcal
Author Lauren Harris

Ingredients

Mint Chocolate Cupcakes

Chocolate Ganache Frosting

Instructions

Mint Chocolate Cupcakes

  • Preheat 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
    1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  • Combine the sugar, vegetable oil, eggs, vanilla and mint extracts in a second large bowl. Whisk well.
    1 cup granulated sugar, 1/4 cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon mint extract
  • Mix in half of the dry ingredients and half of the buttermilk.
    1/2 cup buttermilk
  • Repeat with the remaining dry ingredients and buttermilk until everything is incorporated just blended. Be cautious not to over-mix the batter.
  • Fill each cupcake liner 1/2 to 2/3rds full with the batter.
  • Bake for 18 to 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.
    8 ounces semi-sweet chocolate chips
  • Add the heavy cream to a saucepan and bring to a simmer. Pour the hot cream over the chocolate chips and let sit for 30 to 60 seconds. Whisk until combined, creamy and smooth.
    1 cup heavy cream
  • The ganache will be thin when warm. You can use it this way and dip the cupcakes into it. You can also allow the ganache to cool and thicken, then add it to a piping bag with a piping tip and pipe it onto the cupcakes.
  • Top with a whole Andes candy or sprinkle with chopped Andes candies, if desired.
    Andes Candies

Notes

Tips and Techniques

  • You can make your own buttermilk by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk.
  • Be sure to only fill the baking cups halfway. 
  • If piping the frosting onto the cupcakes, you may need to make a double batch.
** 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 new images, step-by-step instructions, tips, techniques, and FAQ’s in February 2023.

Comments

  1. Mairi says

    Hi,cupcakes look great .. as buttermilk is not available where I live ,can I substitute either sour cream or crème fresh… is that to thick ..

    Or do the (lemon -vinegar in milk substitute)

    Reply

    • Lauren Vavala says

      Hi Mairi! I usually “make” buttermilk like you suggested with lemon or vinegar in milk. It’s 1 tablespoon to 1 cup ratio. Let it sit about 5 minutes to coagulate. That should work out just fine.

      Hope you enjoy the cupcakes!

      Reply

  6. Hope says

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

    Reply

  9. 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

  10. Kaitlynn says

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

    Reply

  11. 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

  16. 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

  17. 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

  18. 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

  20. 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

  23. 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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