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
- 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
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.
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.
