These Mint Chocolate Cupcakes are rich, tender, and full of chocolate flavor with a creamy mint chocolate ganache center and a fluffy mint-chocolate buttercream on top. If you love mint chocolate chip ice cream, these cupcakes deliver that same refreshing mint-chocolate combination in cupcake form.
Table of Contents
- Ingredients Needed
- Substitutions
- How to Make the Recipe
- Storage
- Recipe FAQs
- More Cupcakes to Enjoy!
- Mint Chocolate Cupcakes Recipe
Why you’ll love this recipe
These cupcakes blend the best elements of classic devil’s food-style chocolate cupcakes with a moist crumb from buttermilk and oil. I use a mix of unsweetened and Dutch-process cocoa for deep chocolate flavor and a touch of espresso powder to boost the chocolate notes. A mint chocolate ganache made from Andes mints and cream fills each cake, and the cupcakes are finished with a peppermint-scented buttercream that gets a subtle green tint and a little crunch from crushed chocolate wafers.
Serve these at room temperature or chilled — both are delicious. The ganache softens the texture and the mint buttercream keeps them bright and festive.
Ingredients Needed
The sections below list everything you’ll need for the cupcakes, ganache, and frosting. Quantities and full instructions are in the recipe card at the end.
- Buttermilk and Vegetable Oil. These keep the cupcakes tender and moist.
- Unsweetened and Dutch-Process Cocoa Powders. A 50/50 mix gives depth and complexity to the chocolate flavor.
- Espresso Powder (optional). Enhances the chocolate without tasting like coffee.
- Andes Mints. Melted with cream to make a mint chocolate ganache filling.
- Peppermint Extract. Use peppermint (not generic mint) for a true peppermint flavor in the buttercream.
- Green Food Coloring (optional). For a festive color in the frosting; optional and use sparingly.
For exact amounts and step-by-step instructions, see the recipe card below.
Substitutions
- Buttermilk: Whole milk can be used as a substitute. To mimic buttermilk’s acidity, stir 1 tablespoon lemon juice into a 1-cup measure, then fill the rest with whole milk and let sit for 5 minutes. Sour cream or Greek yogurt can also work in a pinch.
- Cocoa powders: If you prefer, use only unsweetened cocoa or only Dutch-process — the flavor will shift slightly but still be delicious.
- Andes mints: If you don’t have Andes, melt dark chocolate with cream and add 1/4 tsp peppermint extract to approximate the mint ganache.
- Chocolate wafers: If a specific wafer brand is unavailable, use chocolate sandwich cookies (Oreos), crushed with the filling included.
I haven’t tested this recipe with alternative flours or non-dairy milks, so results may vary.
How to Make the Recipe
Here’s a concise overview of the process. The full, printable recipe card below includes ingredient quantities, timings, and yield.
Chocolate Cupcakes
1. Combine dry ingredients. Whisk flour, sugars, both cocoa powders, baking powder, baking soda, and salt together; set aside.
2. Whisk wet ingredients. In another bowl whisk eggs, buttermilk, oil, and vanilla until combined. Mix hot water with espresso powder (optional) and add to the wet ingredients.
3. Combine and bake. Add dry ingredients to wet and mix until just combined. Divide batter among liners (about 2/3 full) and bake until set with a slight dome.
Mint Chocolate Ganache
1. Make ganache. Place Andes mints in a heatproof bowl, pour hot heavy cream over them and cover for 2 minutes. Whisk until smooth; heat briefly if needed to finish melting.
Mint Chocolate Oreo Buttercream Frosting
Tip: Crush cookies in a food processor or a sealed bag with a rolling pin or wooden spoon for best texture.
1. Beat butter. Beat room-temperature unsalted butter until smooth and creamy.
2. Add sugar and peppermint. Mix in sifted powdered sugar and peppermint extract on low speed until incorporated.
3. Finish the frosting. Add heavy cream, a few drops of green food coloring if using, and the crushed chocolate wafers. Mix until smooth and adjust consistency with more cream or powdered sugar if needed.
Tip: For a softer frosting, add a tablespoon of heavy cream at a time. For a firmer pipe, add more powdered sugar a tablespoon at a time.
Assembling Mint Chocolate Cupcakes
1. Core each cupcake. Use the bottom of a large piping tip or a small spoon to remove a cake core and save it.
2. Fill with ganache. Pipe or spoon the cooled ganache into each cored cavity, then replace the cake core.
3. Replace the tops. Press the reserved cake plugs back in to cover the ganache.
4. Pipe frosting and garnish. Pipe the mint buttercream on top (a large star tip works well) and finish each cupcake with an Andes mint.
Storage
Store fully assembled cupcakes in a well-sealed container in the refrigerator for up to 4 days. Bring them to room temperature for 15–20 minutes before serving, or enjoy chilled for a firmer texture and a refreshing mint finish.
Recipe FAQs
Fill each liner about 2/3 full to allow room for rise without overflowing.
Yes. Whole milk works; to approximate buttermilk add 1 tablespoon lemon juice to a 1-cup measure and fill with milk, then let sit 5 minutes. Sour cream or Greek yogurt can be used as well.
The recipe calls for peppermint extract for its cool, bright flavor. Mint extract can taste different (more herbal), so peppermint is recommended.
Substitute with chopped dark chocolate melted with heated cream and 1/4 tsp peppermint extract for a similar ganache.
More Cupcakes to Enjoy!
Black Bottom Cupcakes
Homemade Red Velvet Cupcakes
Super Moist Carrot Cake Cupcakes
Small Batch Lemon Cupcakes
If you try this Mint Chocolate Cupcakes recipe, please leave a star rating and share your thoughts in the comments. Enjoy baking!
Mint Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Dutch-process cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp espresso powder, optional
- 1/4 cup hot water
Mint Chocolate Ganache
- 4 oz Andes mints (about 24 mints; plus extras for garnish)
- 1/4 cup heavy whipping cream
Mint Chocolate Oreo Buttercream Frosting
- 1/4 cup crushed chocolate wafers or chocolate sandwich cookies (about 5–7 cookies)
- 1 cup unsalted butter, room temperature
- 3 cups sifted powdered sugar
- 5–6 tbsp heavy whipping cream
- 3–4 drops green food coloring, optional
- 2 tsp peppermint extract
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- Whisk together flour, both sugars, both cocoa powders, baking powder, baking soda, and salt.
- In another bowl whisk eggs, buttermilk, oil, and vanilla. Stir espresso powder into hot water and add to the wet ingredients (hot water is used even if you omit the espresso).
- Add dry ingredients to wet and mix until just combined. Divide batter among liners, filling each about 2/3 full.
- Bake 18–20 minutes or until a toothpick inserted near the center comes out clean. Cool in tin 5–10 minutes, then transfer to a rack to cool completely.
Mint Chocolate Ganache
- Place Andes mints in a heatproof bowl. Heat heavy cream until very hot, pour over the mints, cover briefly, then whisk until smooth. If needed, microwave in 15-second bursts until fully melted and glossy.
Mint Chocolate Buttercream Frosting
- Crush cookies into fine crumbs. Beat butter until creamy, add sifted powdered sugar and peppermint extract on low speed until combined.
- Add heavy cream a little at a time until the frosting reaches your desired consistency. Stir in green food coloring (if using) and the crushed cookies. Adjust thickness with extra cream or powdered sugar as needed.
Assembling the Cupcakes
- Core out the center of each cooled cupcake and save the cake plugs. Fill each cavity with mint ganache, replace the cake plug, then pipe the buttercream on top and garnish with an Andes mint.
- Store assembled cupcakes in a sealed container in the refrigerator up to 4 days. Remove 15–20 minutes before serving if you prefer them softer at room temperature.
Notes
- This recipe is adapted from similar chocolate cupcake recipes and can be halved to make a smaller batch.
- If you use chocolate sandwich cookies as the crushed wafer substitute, include the cream center for extra flavor and texture.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.