Mint Chocolate Cupcakes
These rich chocolate cupcakes are filled with smooth mint chocolate ganache and topped with a light cream cheese mint buttercream. They’re a classic combination of chocolate and mint and are perfect for parties, holidays, or gifting.
Mint Chocolate Cupcakes
Moist chocolate cupcakes filled with mint chocolate ganache and finished with a creamy mint buttercream. A classic chocolate-mint dessert that’s great for entertaining.
Servings: 24 cupcakes
Ingredients
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup water
- 1/2 cup buttermilk
- 1 box Triple Chocolate Cake Mix (or any other chocolate mix)
Chocolate Mint Filling and Ganache
- 1/3 cup chocolate chips
- 2 Tablespoon heavy cream
- 1 teaspoon peppermint extract
- 1/2 cup powdered sugar
Cream Cheese Mint Buttercream
- 8 ounce cream cheese room temperature
- 6 Tablespoon butter room temperature
- 3-4 cups powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon peppermint extract
Instructions
Cupcakes
- Preheat oven to 350°F. Line 24 muffin cups with liners.In a large bowl, combine cake mix, sour cream, oil, vanilla, eggs, water, and buttermilk. Mix until smooth and fully combined.Fill each cupcake liner with one scoop of batter (about 2½ tablespoons).Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
To Make Chocolate Filling/Ganache
- Heat chocolate chips and heavy cream together in the microwave or on the stovetop until melted. Stir until smooth. Mix in peppermint extract and powdered sugar. Let cool slightly. Using a small knife or cupcake corer, remove a small center from each cupcake. Spoon or squeeze filling into the center.
To Make Cream Cheese Mint Buttercream
- Beat cream cheese and butter together until light and fluffy. Gradually add powdered sugar, heavy cream, and peppermint extract. Beat until smooth.10. Tint lightly with green food coloring if desired. Pipe frosting onto filled cupcakes. Drizzle with remaining ganache and top with Andes mint pieces, if using. Refrigerate for about 10 minutes before serving to set.
Notes
- For a stronger mint flavor, add peppermint extract in small increments to taste.These cupcakes hold up well for events and gifting and can be made a day ahead.Store cupcakes in the refrigerator and bring to room temperature before serving for best texture.Andes mints are optional but add a nice visual and flavor cue.
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