chocolate peppermint

These Mint Chocolate Cupcakes are incredibly moist and chocolatey with a mint chocolate ganache filled center that are topped with a creamy mint chocolate frosting! If you&#039;re a big fan of mint chocolate chip ice cream, then you will LOVE these cupcakes!

Mint Chocolate Cupcakes

All-Purpose Flour

Sugar

Brown

Unsweetened Cocoa Powder

Dutch Process Cocoa Powder

tsp Baking Powder

tsp Baking Soda

Salt

Large Eggs

Buttermilk

Vegetable Oil

tsp Vanilla Extract

tsp Espresso Powder (optional)

Water

oz Andes Mints (24 mints (plus an extra for garnish))

Heavy Whipping Cream

Chocolate Wafers (about 5-7 wafers)

Unsalted Butter (room temperature)

Sifted Powdered Sugar

5-6 tbsp Heavy Whipping Cream

Green Food Coloring

tsp Peppermint Extract

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners. Set to the side.

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt. Set to the side.

In a separate medium-size mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.

In a small bowl, stir in the espresso powder (optional) to the hot water, then add to the wet mixture.

Add in the whisked dry ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately ⅔ full.

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners. This recipe will yield between 12-14 cupcakes.

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely on a wire cooling rack before adding the ganache centers and frosting.

chocolate cupcakes

In a small heat proof bowl add the Andes mint chocolates. Set to the side.

Heat the heavy whipping cream in the microwave for 1 minute, 15 seconds at full power.

Pour the heated whipping cream over top of the chocolate and lightly cover with aluminum foil. Let sit for 2 minutes.

Remove cover and whisk slowly until smooth. If not fully melted, place it back into the microwave for 15 seconds, the whisk again. For assembling the cupcakes, see the last section below.

mint chocolate ganache

Crush the chocolate wafers either in a small food chopper or in a ziploc bag and wooden spoon (or similiar). Set to the side.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Add in the sifted powdered sugar and peppermint extract and mix together on low speed.

As the frosting starts to come together, add in the heavy whipping cream, continuing to mix on low speed until well blended. Add in the green food coloring then the crushed chocolate wafers, scraping down the sides of the bowl as needed.

If you&#039;re frosting is too thick, add in a tablespoon of heavy cream until your desired consistency is achieved. Likewise, if you prefer a thinner frosting, add in a tablespoon of powdered sugar until your desired consistency is achieved.

mint chocolate buttercream frosting

Using the bottom of a large decorating tip (like the Wilton 1M), core out the center of each cupcake. Carefully remove each cake core from the decorating tip with a toothpick and set to the side. You&#039;ll place these back over the ganache.

Place the mint chocolate ganache into a small piping bag (no decorating tip is needed). Snip the end off the piping bag and fill each cupcake center, then recap with the cake.

Fit a larger size piping bag with the Wilton 1M piping tip (no coupler attachment is needed) and fill with the mint chocolate buttercream frosting. Pipe frosting onto each cupcake, then garnish with an Andes mint. Refrigerate the cupcakes in a well sealed container. Remove 15-20 minutes before serving.

Mint chocolate cupcakes will last in the refrigerator in a well sealed container for up to 4 days.

assembling the cupcakes

Soft and tender peppermint cupcakes filled with white chocolate peppermint ganache and topped with decadent white chocolate buttercream.

White Chocolate Peppermint Cupcakes

tbsps (70 g) unsalted butter, softened

(150 g) granulated sugar

egg whites,

vanilla

1/2-1 tsp peppermint extract (depeneding on your preference)

(140 g) cake flour (spooned and leveled)

tsp baking powder

tsp baking soda

tsp salt

(120 ml) buttermilk,

oz (85 g) white chocolate bar, chopped (Lindt)

(40 g) peppermint chips (Andes)

tbsps (45 ml) heavy whipping cream

(168 g) unsalted butter, softened

salt

oz (56 g) white chocolate, melted and slightly cooled (Lindt)

(270 g) powdered sugar, sifted

tsp peppermint extract

2-4 tbsps crushed candy canes

Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners and set aside.

Add the softened butter and granulated sugar to a large bowl. Cream together with an electric mixer until fluffy, 1-2 minutes.

Then add in the egg whites, vanilla and peppermint extract. Mix until smooth and pale in color, about 1 minute.

In a small bowl sift together the cake flour, baking powder, baking soda, and salt.

Alternate adding the buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is combined.

Divide the batter evenly between the 12 cupcake liners. Each should be about 3/4 way full.

Bake the cupcakes for 17-19 minutes or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

For the Peppermint Cupcakes

Add the chopped white chocolate, peppermint chips and heavy cream to a microwave safe bowl.

Microwave in 20 second intervals until everything is melted together. Stir after each 20 second interval.

Let the ganache cool until it has thickened and is no longer runny. Stir as it is cooling. This can take up to 20 minutes.

For the White Chocolate Peppermint Ganache

Add the softened butter and salt to a medium sized bowl and mix with an electric mixer on high until it is pale in color and fluffy, about 5-7 minutes

Add in the melted and slightly cooled white chocolate. It should be liquid and about room temperature. Mix until fluffy again, 1-2 minutes.

Then add in the powdered sugar a cup at a time. Mix until the frosting is light and fluffy, 1-2 minutes.

For the White Chocolate Buttercream

Transfer the frosting to a piping bag fitted with a decorative tip.

Transfer the cooled ganache to a piping bag and cut a bit of the end off.

When the cupcakes are cooled, remove a bit of the center of each. A cupcake corer is great for this.

Fill each cupcake with the peppermint ganache.

Then, pipe a generous amount of frosting onto each cupcake.

Sprinkle candy cane pieces over the tops of the cupcakes, then serve!

Assembling the Cupcakes

I made these gluten free for my daughter...delicious!!
Wish I could post a picture, but I will # on Instagram!!

I made these for my students and they were loved by all. Each component has a hint of peppermint and the flavor is amazing! Will be making again!

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Mint Chocolate Cupcakes

White Chocolate Peppermint Cupcakes

Top 2 chocolate peppermint recipes from across the web

The most viewed chocolate peppermint recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mint Chocolate Cupcakes

White Chocolate Peppermint Cupcakes

The most viewed chocolate peppermint recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine