mint chocolate cupcakes

This classic recipe for light and fluffy milk chocolate cupcakes is made interesting with a sweet, creamy avocado buttercream!

Milk Chocolate Cupcakes with Avocado Buttercream

cake flour

sugar

cocoa powder

baking soda

salt

water

egg, beaten

vinegar

avocado

butter, softened

vanilla

Whisk the dry ingredients together until well mixed.

Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.

Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.

Milk Chocolate Cupcakes

With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.

To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.

Avocado Buttercream

Seriously this recipe is praisable by everyone who made cake by this recipe. We will make again this cake in this weekend.

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

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