Chocolate Mint Cupcakes are sweet and indulgent 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.
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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
- 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
- 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!
Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
Combine the sugar, vegetable oil, eggs, vanilla and mint extracts in a second large bowl. Whisk well.
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.
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.
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.
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.
Whisk until well combined, smooth and creamy.
The frosting will be thin when warm.
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!
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.
More Cupcake Recipes
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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 new images, step-by-step instructions, tips, techniques, and FAQ’s in February 2023.
