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.
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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!
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 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.
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.
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.
Pour the heavy cream over the chocolate chips and whisk until well combined.
The frosting will be thin when warm.
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!
If you’d like, you can sprinkle chopped up Andes candies on top of the cupcakes for even more intense mint flavor.
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
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!
Chocolate Mint Cupcakes with Chocolate Ganache Icing
Ingredients
Mint Chocolate Cupcakes
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder (can use dark cocoa)
- 1 teaspoons 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 (see notes for how to make your own)
Chocolate Ganache Frosting
- 8 ounces semi-sweet chocolate chips (about 1 1/3 cups, can use dark chocolate chips)
- 1 cup heavy cream
- Andes Candies (optional decor)
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 bowl1 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.
Nutrition
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.
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)
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!
Lisa P says
Curious to know if anyone has tried this at high altitude and has any adjustment advice?
Jessica Whitacre says
These look amazing!
Tisha says
Love ANDES!!!! These look amazing! Love chocolate mint!
Lauren says
ANDES were my favorite candy treat when I was little and I still love them too!
Allison - Celebrating Sweets says
My family would devour these! We love mint and chocolate together!
Lauren says
Yay!!
Hope says
I love all things chocolate and mint, such a great combination! They look amazing, that topping – OMG!
Lauren says
Thanks Hope!!
Catherine Brown says
OMG, those look PERFECT!! I love chocolate ganache and Andes mints!!
Lauren says
Definite weaknesses of mine too!
Pam says
I agree with your son. Chocolate and mint are a match made in heaven! Beautiful photos, by the way.
Lauren says
Thanks Pam!
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!”
Kaitlynn says
Those Andes chocolate are perhaps, my favorite candy on this planet!!! gonna have to save this recipe. YUM!
Lauren says
Ohhhh yes! I love Andes! They really aren’t *optional 😉
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!!!
Hannah says
These sound and look SO delicious my mouth is watering. Yum!!
Mistle says
These looks absolutely amazing!!! Dark chocolate is good for you! I may have to try making these myself!
Amanda says
Oh yum!! These look delicious!!
Amanda @ Anchored to Sunshine says
Dark chocolate AND mint?? I wish I had one of these right now with my morning coffee!
ourlittleeverything says
Ohhh yes! Cake for breakfast is my favorite!
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!
ourlittleeverything says
haha thanks so much Fatima! They turned out so good!
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 😀
ourlittleeverything says
I hope you try them soon! Let me know how it goes!
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!
ourlittleeverything says
I’ll have to get some of that ice cream..my chocolate mint loving son’s birthday is coming up soon!
Rachel says
These cupcakes look INSANELY good. Annnnnd guess who’s on a cleanse this month! 🙁
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!
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.
ourlittleeverything says
Thanks Sherry 🙂 I appreciate it!
Miriah says
That looks amazing! I can’t wait to try it!
ourlittleeverything says
Thanks Miriah!
Kati says
They look stunning! I love the mint & chocolate combination in every shape and form – so yummy!
ourlittleeverything says
Thanks Kati!!
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.
ourlittleeverything says
Hope you enjoy them Ramona!
Liv says
My kids are huge chocolate mint fans too – those look so good!
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!
michelle mink says
Oh my goodness I cannot wait to try these cupcakes. I love chocolate and mint!
ourlittleeverything says
🙂 Hope you like!
Tamara Goyette says
These sounds totally decadent and incredible.
ourlittleeverything says
Thanks Tamara – they are! 🙂
Aileen says
These cupcakes sound so good and your pictures are beautiful!
ourlittleeverything says
Thanks Aileen! I have a long way to go with my photography, but I’m getting there 🙂
Robyn says
Oh my gosh I’m craving Chocolate now!!!
ourlittleeverything says
The internet is nothing but trouble 😉
candy says
Dark Chocolate, mint and cupcakes now who wouldn’t love making and eating theses.
ourlittleeverything says
Thanks Candy – they were delicious!
Elizabeth Mayberry says
Oh yum! I love love Mint! It looks so good!
ourlittleeverything says
Thanks Elizabeth!
Will G says
Goodness… my mouth started watering from the very first picture. Looks so GOOD!!!! <3
ourlittleeverything says
Thanks Will 🙂
Grace | Gracefully Baking says
These look amazing!!! Chocolate ganache frosting is the best!
ourlittleeverything says
YES!! And so easy! Thank you!
Sarah Gray says
THESE LOOK SOOOOOO GOOD! Definitely attempting to make them this weekend!
ourlittleeverything says
Thank you Sarah! I hope you love them too!