Description
Delicious chocolate mint cupcakes topped with a creamy peppermint frosting.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 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
- 4 oz Andes mints
- 1/4 cup heavy whipping cream
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 5–6 tbsp heavy whipping cream
- 2 tsp peppermint extract
- 1/4 cup crushed chocolate wafers
- Green food coloring (optional)
Instructions
- Preheat oven to 350°F and line a cupcake pan.
- Whisk dry ingredients in one bowl and wet ingredients in another.
- Combine gently, then divide batter into liners.
- Bake for 18–20 minutes until set.
- Cool completely on a wire rack.
- Heat cream and pour over Andes mints.
- Let sit, then whisk until smooth to make the ganache.
- Beat butter until creamy, add sugar, peppermint extract, and cream, then fold in crushed chocolate wafers to prepare the frosting.
- Core cupcakes and fill with ganache. Replace cake tops and pipe frosting. Garnish as desired.
Notes
- Make sure to let the cupcakes cool completely before filling them with ganache.
- You can adjust the amount of peppermint extract for more or less flavor.
- Optional: Add green food coloring to the frosting for a festive look during the holidays.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg