Mint Chocolate Cupcakes – moist and chocolatey cupcakes covered in fluffy mint frosting and topped with a rich chocolate ganache!
My family is huge chocolate and mint fans. We love mint chocolate chip ice cream and thin mint cookies. So it is no surprise that we also love these Mint Chocolate Cupcakes. They are great any day of the year, but also perfect for St. Patrick’s Day!
These Mint Chocolate Cupcakes are super easy to make! They are moist and chocolatey which pairs nicely with the smooth buttery, mint frosting, and rich chocolate ganache. I could have eaten the whole batch by myself!
Mint Chocolate Cupcakes
Heat oven to 350 degrees F and line a cupcake pan with liners. Combine the egg, buttermilk, oil, and vanilla in a bowl.
Mix in the sugar, cocoa powder, baking soda, baking powder, salt, and 1/2 the flour until combined. Then mix in the remaining flour until combined. Slowly add the boiling or very hot water to your cupcake batter as your mixer is running. Batter will be thin.
Fill cupcake liners 2/3 full and then bake for 20-22 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Ingredients
- 1 cup flour
- 1 cup sugar
- 1/2 cup unsweetened dark cocoa powder (or unsweetened cocoa powder)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup boiling or very hot water
- ½ cup butter, softened
- 1½-2 cups powdered sugar
- 3 Tablespoons milk
- 1 teaspoon mint extract
- 2 drops green food coloring, optional
- 1/2 cup chocolate chips (I used semi-sweet chocolate chips)
- 2 Tablespoons heavy cream
Instructions
- Heat oven to 350 degrees F and line a cupcake pan with liners.
- Combine the egg, buttermilk, oil, and vanilla in a bowl.
- Mix in the sugar, cocoa powder, baking soda, baking powder, salt, and 1/2 the flour until combined. Then mix in the remaining flour until combined.
- Slowly add the boiling or very hot water to your cupcake batter as your mixer is running. Batter will be thin.
- Fill cupcake liners 2/3 full and then bake for 20-22 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Cream butter in a medium mixing bowl. Then add powdered sugar, milk, mint extract, and green food coloring. Beat until smooth, adding more powdered sugar or milk as needed.
- Frost cooled cupcakes with mint frosting (I used a piping bag).
- In a microwave safe bowl, combine chocolate chips and cream. Heat in 30 second increments at 50% power, stirring in between each increment until smooth.
- Drizzle the chocolate ganache over the top of the cupcakes.
Are you a mint and chocolate fan?
