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)!

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

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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

Ingredients

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

Instructions

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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