Mint Chocolate Cupcakes

I’ve written a few times on here about how Marc’s favorite combination in the world is chocolate and peanut butter. He’s addicted so I love to treat him to anything with that combination involved. Well, I have to confess that my addiction is definitely chocolate with mint! I can never pass it up in any form, whether it’s mint chocolate ice cream, white chocolate peppermint bark or anything in between. I thought I would treat myself a bit with these incredible mint chocolate cupcakes (not that Marc would ever object to them either)!

The luscious batter for the mint chocolate cupcakes.
The luscious batter for the mint chocolate cupcakes was easy to make. My trusty stand mixer did all of the work for me. I used lots of cocoa powder and some mint extract to give it deep flavor. Then I folded in lots of Andes mint candies for even more texture and flavor as a final touch.
The mint chocolate cupcakes ready to bake.
I just filled my muffin tin liners with that gorgeous batter and the mint chocolate cupcakes were ready to bake. This recipe ended up making enough batter to fill 15 wells total, so I broke out my second tray too and just lined 3 of them.
The mint chocolate cupcakes fresh out of the oven in their cute leopard print wrappers!
I used the reliable toothpick test to make sure they were completely baked through. The mint chocolate cupcakes looked so cute cooling in their leopard print wrappers! I’m nuts for anything leopard print.
The luscious frosting for the mint chocolate cupcakes.
While the cupcakes cooked, I made the luscious frosting for the mint chocolate cupcakes. I made a mint chocolate ganache in a double boiler first. Then I just whipped that with lots of butter and powdered sugar to make an incredible mint chocolate buttercream.
Frosting the mint chocolate cupcakes
Then I just assembled those beauties! Frosting the mint chocolate cupcakes was so fun. Then I added an Andes candy on top for a fun and flavor appropriate decoration.

Oh my goodness, I could not wait to dive into one of these. The vinegar and milk made the cupcake so light and moist, and there was so much amazing chocolate and mint flavor. That fluffy buttercream frosting on them took them to a completely ethereal level. These mint chocolate cupcakes just made my heart and soul so incredibly happy! Hope you all love them too. xoxo

Mint Chocolate Cupcakes
Mint Chocolate Cupcakes


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Mint Chocolate Cupcakes
Mint Chocolate Cupcakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Dessert
Servings: 15 cupcakes
Author: Jeanie and Lulu's Kitchen
For the cupcakes
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 1 teaspoon mint extract
  • 1 3/4 cups brown sugar
  • 1 stick unsalted butter softened to room temperature
  • 2 whole eggs
  • 8 whole Andes mint candies roughly chopped
For the frosting
  • 4 ounces unsweetened bakers chocolate coarsely chopped
  • 5 whole Andes candies
  • 1 tablespoon milk
  • 2 sticks unsalted butter softened to room temperature
  • 1 pinch salt
  • 1/2 teaspoon mint extract
  • 3 cups powdered sugar
  • 15 whole Andes mint candies for decorating
  1. In a bowl combine the flour, cocoa powder, baking soda and salt. In another bowl stir together the milk, white vinegar and mint extract. Set up a stand mixer and combine the sugar and butter in its bowl. Beat them together until fluffy. Beat in the eggs one at a time until they are fully incorporated.
  2. Add in one third of the dry ingredients and let that get incorporated, then add one half of the wet ingredients and let that get incorporated. Repeat with the next third of dry ingredients and the remainder of the wet ingredients. Then finish with the remainder of the dry ingredients. Switch to a spatula and gently fold in the chopped Andes candies.
  3. Pre-heat the oven to 325 degrees. Get out two cupcake pans and line them with paper liners, with the second pan only getting 3 liners to make 15 total. Using a heaping 1/4 cup measure, scoop the batter into the prepared cupcake wells, then get them into the oven to bake for 30 minutes. Test them by seeing whether a toothpick inserted in the center of one comes out clean.
  4. After the cupcakes are done, let them cool in the pan for a couple of minutes before you remove them to a rack to finish cooling. Let the cupcakes cool while you prepare the frosting. First, wash out the stand mixer bowl and paddle attachment since they will be needed.
  5. Set up a double boiler by setting a heat proof bowl over a small pot of gently simmering water on the stove. Do not let the bottom of the bowl touch the water. In the heat proof bowl combine the chopped bakers chocolate, Andes candies and milk. Let it gently melt while you stir it into a smooth ganache. Transfer the ganache into the stand mixer bowl, along with the softened butter, salt and mint extract. Beat all of that together until smooth and creamy. Slowly add in the powdered sugar until it is all incorporated and you have a fluffy buttercream frosting.
  6. Top each cupcake with two tablespoons of the frosting and smooth it out with an offset spatula or butter knife. Then decorate each one with an Andes candy on top. Serve and enjoy!


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