Mint Chocolate Cupcakes baked to share

These Mint Chocolate Cupcakes are especially tender and chocolatey, with a mint chocolate ganache center topped with a creamy mint chocolate frosting! If you're a big mint chocolate chip ice cream fan, then you will clearly LOVE these cupcakes!

Why this bake works

These mint chocolate cupcakes are a mash-up of my Devil's Food Cupcakes and Small Batch Chocolate Cupcakes recipes, and are truly, Truly good!

For this method, I used half unsweetened cocoa powder and half dutch process, with a little bit of espresso powder, which gives the cupcakes a deep, rich, chocolatey taste, while the added buttermilk and vegetable oil make them especially soft and tender.

Each center is filled with a mint chocolate ganache that, when chilled, gives these cupcakes a truly nice creamy texture! And to top it off, we have a refreshing mint chocolate buttercream frosting with a teaspoon of peppermint extract, a subtle green color from liquid food coloring, and crushed chocolate wafers.

These mint chocolate cupcakes are very good served at room temperature, but they're even better when chilled! I hope you love them as much as I do!

What goes in

The following ingredients are needed to make this mint chocolate cupcakes recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.

• Buttermilk and Vegetable Oil. Both give these chocolate cupcakes their super-tender texture.
• Unsweetened and Dutch Process Cocoa Powders. A 50/50 combination that gives the cupcakes a rich chocolate flavor.
• Espresso Powder. Gives the chocolate cupcakes an even more robust flavor. It's an optional ingredient, however, so feel free to leave it out if you don't care for it.
• Andes Mints. Melted down with a bit of heavy cream, they give these cupcakes their mint-chocolate ganache-filled centers. So good!
• Peppermint Extract. Gives the mint chocolate Oreo frosting the perfect mint flavor. Do not use regular mint extract for this method.
• Green Food Coloring. I used McCormick's green food coloring. It came in an individual bottle. You're welcome to skip this ingredient.

For quantities and instructions, please see the method card below.

Substitutions

• Buttermilk. If you do not have buttermilk on hand, you can use whole milk. For a closer thickness to buttermilk, you can also use whole milk with 1 tablespoon of lemon juice. Add the lemon juice into the measuring cup first, then fill the remaining cup with the whole milk. Another substitute is powdered buttermilk, like Sanco Pantry. And you can even try sour cream or Greek yogurt in its place.
• Cocoa Powders. You can sub out the 50/50 cocoa powder mix for just unsweetened cocoa powder, or, for a slightly more intense, bittersweet chocolate flavor, use only dutch processed cocoa powder.
• Andes Mints. If you don't have Andes mints on hand for the mint chocolate ganache center, you can use regular dark chocolate along with the heavy cream. Then add in 1/4 teaspoon of peppermint extract. You can also omit the mint chocolate ganache center entirely and instead add 1/2 teaspoon of it.
• Chocolate Wafers. At the time I tested this method, I was using Nabisco Famous Chocolate Wafers, but they were sadly discontinued in 2023. As a substitute, you can use chocolate sandwich cookies, such as Oreos. Use the entire cookie, creamy center and all!

I did not test this method using any alternative flours, sugars, or dairy substitutes.

How it comes together

Below is a quick overview of how to make these tender mint chocolate cupcakes. For the full printable recipe, with US customary or metric measurements, visit the method card below.

Chocolate Cupcakes

Step 1. Whisk together the flour, sugars, cocoa powders, baking powder, baking soda, and salt. Set to the side.

Step 2. In a separate mixing bowl, add the eggs, buttermilk, vegetable oil, and vanilla extract. Whisk together until well blended.

Step 3. In a small bowl, stir in the espresso powder and hot water. The espresso powder is optional. If you omit the espresso powder, you still need to add the hot water.

Step 4. Add the espresso powder mixture to the whisked wet ingredients. Whisk until well blended.

Step 5. Add the whisked dry ingredients to the wet. Blend together until just combined.

Step 6. Evenly divide the cupcake batter into the liners. Fill each one approximately 2/3 full.

Step 7. Bake the chocolate cupcakes for 18-20 minutes at 350ºF. They should have a slight dome on top, and they will bake right up to the edge of the liners.

Step 8. Cool the cupcakes in the tin for 5-10 minutes. Transfer to a wire cooling rack to finish cooling completely.

Mint Chocolate Ganache

Step 1. Add the Andes mint chocolates to a small bowl. Pour the heated heavy whipping cream over the top. Cover lightly and let it sit for 2 minutes.

Step 2. Remove the cover and whisk slowly until smooth. If not fully melted, place it back into the microwave for 15 seconds, then whisk again.

Mint Chocolate Oreo Buttercream Frosting

Recipe Tip: Crush the chocolate wafers or chocolate sandwich cookies either in a small food processor or in a ziploc bag with a wooden spoon (or similar).

Step 1. Beat the unsalted butter on medium-high speed until smooth and creamy. About 1-2 minutes.

Step 2. Add in the sifted powdered sugar and peppermint extract. Stir together on low speed.

Step 3. Add in heavy whipping cream, green food coloring, and crushed chocolate cookie crumbs.

Step 4. Continue to mix on low speed until well blended.

Recipe Tip: If your frosting is too thick, add a tablespoon of heavy cream until you reach your desired consistency. Likewise, if you prefer a thinner frosting, add a tablespoon of powdered sugar until you reach your desired consistency.

Assembling Mint Chocolate Cupcakes

Step 1. Core out the center of each chocolate cupcake. I used the bottom of a Wilton 1M decorating tip. Set these aside as you'll place them back over the ganache in Step 3.

Step 2. Fill each cupcake center with the mint chocolate ganache. Use a small piping bag or a Ziploc bag. No decorating tip is needed.

Step 3. Recap each cupcake with the cake core from Step 1.

Step 4. Top each cupcake with the mint chocolate Oreo buttercream frosting. Garnish with an Andes mint.

Storage

Refrigerate the fully assembled mint chocolate cupcakes in a well-sealed container. Remove 15-20 minutes before serving. The cupcakes will last in the refrigerator for up to 4 days.

Questions on this bake

How full should each cupcake liner be?

Fill each liner 2/3 full.

Can Use a buttermilk substitute?

Buttermilk is preferred, but you can also use whole milk. For a thicker consistency closer to buttermilk, add a tablespoon of lemon juice to a 1-cup measuring cup, then fill the remaining cup with whole milk. Stir and let sit for 5 minutes before adding to the cupcake batter. You can also use sour cream or Greek yogurt.

Can Use mint extract in place of peppermint extract?

No, it's best to use only peppermint in this method. Mint extract is the flavoring of what you'd expect in a mint iced tea.

How much frosting does this make?

This method makes enough to cover each chocolate cupcake—using the Wilton 1M decorating tip—with a thick layer of frosting, 1 1/2 to 2 inches thick. If you prefer much less frosting and/or don't plan to pipe it on, you can halve this method.

What if I don't have Andes Mints for the mint chocolate ganache?

You can a) leave out the ganache part entirely, b) add regular melted chocolate and heavy cream together, or c) add a 1/4 teaspoon of mint extract to the melted chocolate and heavy cream mixture.

How long will these mint chocolate cupcakes keep?

These are best kept stored in the refrigerator in a tightly sealed container. You can either bring them to room temperature before enjoying or—a house favorite—eat them chilled! A word to the wise, though, if you enjoy the cupcakes chilled, the Andes Mint garnish will be stuck in the frosting and be a little hard at first. Try enjoying that part last.

What do you use to core out the center of the cupcakes?

I used the bottom of the Wilton 1M tip to core out the center, then pushed out the cake with a toothpick. Keep the centers because you'll put them back once you've added the ganache.

Nabisco's Famous Chocolate Wafers were discontinued. Can Use Oreos instead?

Yes! Use the entire cookie, creamy center and all!

What food coloring did you use?

I used McCormick's green food coloring. It came in an individual bottle.