Chocolate Mint Cupcakes

October 13, 2015

Chocolate cupcakes filled with rich chocolate ganache, topped with creamy mint frosting and chocolate shavings.

What a mouthful of a description and a mouthful of flavor!

The bold flavor of mint is softened by sweet milk chocolate for a truly delicate combination in these chocolate mint cupcakes.

These cupcakes are sure to disappear from the dessert table in minutes!

Chocolate Mint Cupcakes

Yield: 32 Cupcakes


3/4 cup cocoa
3/4 hot water
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 sticks of butter
2 & 1/4 cups sugar
4 eggs at room temperature
4 tsp vanilla
1 cup sour cream at room temperature

Ganache Filling:
8 oz. bittersweet chocolate
1 cup + 2 tbsp heavy cream
4 tbsp butter

3 sticks butter softened
4 cups powdered sugar
2 tsp vanilla
2 tsp mint extract
1/2 tsp salt
1/2 cup milk
Green food coloring
Chopped milk chocolate to garnish


Preheat oven to 350℉.

Pour the hot water over the cocoa in a small bowl. Whisk together until combined and smooth.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Set both mixtures aside.

In a medium saucepan over medium heat combine the butter and sugar, mixing frequently until combined. Once combined, add the mixture to a bowl fit for mixer. Whisk on medium-low speed for 5 minutes so that the mixture can cool down. Continue to mix and add one egg at a time. Add the vanilla followed by the cocoa mixture.

Mix in the dry ingredients in batches, alternating with the sour cream. Mix until just combined. 

Transfer the batter into cupcake liners and bake for 18 minutes or until a toothpick, inserted into the center, comes out clean. Once baked, remove from the oven to cool.

While the cupcakes are cooling begin the ganache filling. Simmer the heavy cream in a small saucepan and finely chop the bittersweet chocolate. Add the chocolate to a small bowl and pour the cream over the mixture. Allow to set momentarily and then whisk until smooth and combined. Chill the mixture in the freezer for about 10 minutes to thicken.

Once the cupcakes are cool, remove part of the center and spoon in the ganache.

To make the frosting beat the butter until light and creamy. Add both extracts. Slowly add in the powdered sugar followed by the salt. Add the milk and a few drops of the food coloring. Beat until combined and smooth.

Frost the cupcakes, garnish with chopped milk chocolate, and enjoy!