Mint Chocolate Cupcakes with Creamy Peppermint Frosting

These Mint Chocolate Cupcakes are incredibly moist and deeply chocolatey, featuring a mint chocolate ganache center and a creamy mint chocolate buttercream. If you love mint chocolate chip ice cream, these cupcakes capture that flavor in a perfect handheld dessert.

Ingredients Needed

The list below covers the main components for these mint chocolate cupcakes. Quantities and full instruction are in the recipe card at the end of this article.

• Buttermilk and Vegetable Oil. Provide moisture and tenderness for a soft cake crumb.
• Unsweetened and Dutch-Process Cocoa Powders. Using a 50/50 mix yields a deep chocolate flavor with balanced acidity.
• Espresso Powder. Optional, but enhances the chocolate flavor without making the cupcakes taste like coffee.
• Andes Mints. Melted with cream to create the mint chocolate ganache that fills each cupcake.
• Peppermint Extract. Gives the frosting its bright, cool mint profile — do not substitute regular “mint” extract for this recipe.
• Green Food Coloring. Optional; a few drops achieve a subtle pastel green in the buttercream.

See the recipe card below for full ingredient amounts and details.

Substitutions

• Buttermilk substitutes: Whole milk can be used in a pinch. For a closer texture to buttermilk, add 1 tablespoon lemon juice to a measuring cup and then fill to 1 cup with whole milk; let sit 5 minutes. Powdered buttermilk, sour cream, or Greek yogurt can also work.
• Cocoa powders: If you don’t have both types, you can use only unsweetened cocoa or only Dutch-process cocoa depending on your flavor preference; Dutch-process will be slightly richer and less acidic.
• Andes Mints alternatives: If you don’t have Andes mints, melted dark chocolate plus 1/4 teaspoon peppermint extract creates a similar ganache center.
• Chocolate wafers: If a specific wafer brand is unavailable, chocolate sandwich cookies such as Oreos work well — use the entire cookie (cream and all) when crushing.

Note: alternative flours, sugars, or dairy substitutes were not tested with this exact recipe, so results may vary.

Step 1. Whisk together flour, granulated sugar, light brown sugar, unsweetened cocoa powder, Dutch-process cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 2. In a separate bowl whisk eggs, buttermilk, vegetable oil, and vanilla until combined.

Step 3. Mix espresso powder into hot water. If omitting espresso, add the hot water alone. Stir into wet ingredients.

Step 4. Add the dry ingredients to the wet and mix until just combined — do not overmix.

Step 5. Divide batter into liners, filling each about two-thirds full.

Step 6. Bake at 350ºF for 18–20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Step 1. Place Andes mints in a heatproof bowl. Heat the heavy cream until steaming and pour it over the mints. Cover and let sit 2 minutes.

Step 2. Whisk slowly until smooth. If needed, heat for short bursts and whisk again until glossy and fully melted. Cool slightly before piping into cupcake centers.

Step 1. Beat room-temperature unsalted butter until smooth and creamy, about 1–2 minutes on medium-high speed.

Step 2. Add sifted powdered sugar and peppermint extract, mixing on low to combine and avoid a sugar cloud.

Step 3. Add heavy cream, green food coloring to the desired shade, and the crushed chocolate wafers. Mix until smooth. Adjust texture with extra cream or powdered sugar if needed.

Step 4. Once the frosting is well combined and smooth, transfer to a piping bag fitted with a large star tip (or your preferred tip) for decorating.

Step 1. Core out the center of each cooled cupcake using the base of a piping tip or a small knife. Keep the cake cores to place back on top after filling.

Step 2. Fill each hollow with the mint chocolate ganache using a small piping bag or a zip-top bag with the corner snipped.

Step 3. Replace the cake cores to seal the ganache into each cupcake.

Step 4. Pipe the mint buttercream on top of each cupcake and garnish with an Andes mint or a sprinkle of crushed wafers. Chill if desired and serve at room temperature or slightly chilled.

Recipe FAQs