Mint Chocolate Ganache Cupcakes

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Created on September 6th, 2025 at 06:38 pm

Rich, creamy, and irresistibly minty!

If you’re a fan of mint chocolate chip ice cream, these Mint Chocolate Ganache Cupcakes will hit all the right notes! With a deep, moist chocolate base, a surprise center of smooth peppermint-infused ganache, and a fluffy mint cookie buttercream on top — they’re as indulgent as they are refreshing. These bakery-style cupcakes are perfect for birthdays, holidays, or any time you want to impress a crowd with homemade gourmet flavor. The best part? You don’t need fancy tools to make them — and they’re even better when chilled! Whether you’re a beginner or a cupcake pro, this recipe is a crowd-pleaser from the first bite. 🍫🌿

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

📝 Ingredients List

For the chocolate cupcakes:

¾ cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar, packed
¼ cup unsweetened cocoa powder
¼ cup Dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 large eggs
½ cup buttermilk
¼ cup vegetable oil
1 tsp vanilla extract
½ tsp espresso powder (optional)
¼ cup hot water

For the mint chocolate ganache:

4 oz chopped chocolate mint candies or squares (unbranded)
¼ cup heavy whipping cream

For the mint cookie buttercream:

¼ cup finely crushed chocolate cookies (like chocolate wafers or chocolate sandwich cookies)
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
5–6 tbsp heavy cream
2 tsp peppermint extract
3–4 drops green food coloring

Optional garnish:

Extra chocolate mint candy pieces
Fresh mint leaves

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

12-count cupcake tin
Cupcake liners
Large mixing bowls
Whisk and rubber spatula
Measuring cups & spoons
Hand or stand mixer
Piping bags
Piping tip (like Wilton 1M)
Toothpick or cupcake corer

👩‍🍳 Step-by-Step Instructions

1. Prep your oven and tin.
Preheat oven to 350ºF (175ºC). Line a 12-count cupcake tin with paper liners.

2. Mix the dry ingredients.
In a bowl, whisk together flour, both sugars, cocoa powders, baking powder, baking soda, and salt.

3. Mix the wet ingredients.
In another bowl, whisk eggs, buttermilk, oil, and vanilla. In a small cup, stir espresso powder (if using) into hot water, then add it to the wet ingredients.

4. Combine and fill.
Add the dry mixture to the wet and stir just until combined. Don’t overmix. Divide batter evenly into liners, filling about ⅔ full.

5. Bake.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool 10 minutes in the tin, then transfer to a rack to cool fully.

6. Make the mint ganache.
Add chopped chocolate mint candies to a heatproof bowl. Heat cream until steaming, then pour over candies. Cover for 2 minutes, then stir until smooth. Let cool slightly.

7. Make the buttercream.
Beat softened butter until creamy (1–2 mins). Add powdered sugar and peppermint extract, then gradually mix in heavy cream and food coloring. Stir in crushed cookies last.

8. Assemble the cupcakes.
Use the base of a piping tip or corer to remove the center of each cupcake. Pipe ganache into the center, replace cake tops, then frost generously with the mint cookie buttercream.

9. Garnish & chill.
Top with a piece of chocolate mint candy and fresh mint if desired. Chill for 15–20 minutes before serving. ❄️🧁

💡 Pro Tips

Storage: Store in an airtight container in the fridge for up to 4 days. Best served slightly chilled!
No buttermilk? Use whole milk + 1 tbsp lemon juice as a quick DIY version.
Ganache alternative: Use dark chocolate + a few drops of peppermint extract.
Frosting tip: Add more powdered sugar for stiffer frosting or cream for a silkier texture.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cupcake	467	4g	61g	25g	2g	50g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.