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.
Servings: 12 cupcakes
Calories: 331kcal
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
Video
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
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