Why they’re so good!

These chocolate mint cupcakes are everything they should be and more. With a super tender and moist chocolate cupcake base (best ever IMO), a peppermint chocolate ganache and a swirl of creamy peppermint buttercream on top, they’re a choc-mint lovers dream.

Starting from the bottom, I just adore this cupcake recipe. It’s my favourite hands down because it’s just so seriously easy, has all the chocolate flavour, and the most amazing texture. There is no waiting for butter to soften, and hence no creaming of butter and sugar. These chocolate cupcakes use melted butter but it not only makes the mix easy, it also keeps the cupcakes supremely moist.

You could try these with this wonderful Swiss meringue buttercream too.

A chocolate cupcake topped with a swirl of buttercream.

Table of contents

Ingredients notes

Jump to the recipe for full ingredients and instructions.

For these choc mint cupcakes, you’ll find all the ingredients are fairly simple. Use unsalted butter. You could use mint chocolate chips in the ganache but may need to adjust the peppermint extract. Make sure the buttermilk and eggs are at room temperature. You can use either unsweetened cocoa or dutch processed cocoa. If you’re feeling colourful, feel free to add a little gel green food coloring to the mint frosting.

How to make mint chocolate cupcakes

These mint chocolate cupcakes start with my my never-fail chocolate cupcakes. It’s also a recipe that works well as a cake so I’ve used this recipe over and over again. For instance my blackberry chocolate cake and my salted caramel chocolate cupcakes.

Jump to the recipe for full ingredients and instructions.

1. The chocolate mint ganache

Making the choc mint ganache is a simple process of adding scalding cream, flavoured with peppermint extract, over finely chopped chocolate. Let it sit for a minute to soften before stirring to a glossy ganache. This needs to cool before you add it to the inside of the cupcakes.

2. The cupcakes: dry ingredients

Onto the super quick chocolate cupcake recipe. Just start by mixing the dry ingredients in a mixing bowl.

Mixing dry ingredients in a bowl.

3. The wet ingredients

Now combine the melted butter and sugars before adding eggs and vanilla extract. The melted butter is what makes these so super quick but still loaded with flavour.

The eggs and sugar combined.

4. Add them together

Now, alternate between the dry and wet ingredients to create the chocolate cupcake batter. Add ⅓ of the flour mixture, stirring it in until just combined. Next, add half the buttermilk and stir it in. Repeat that process 3 more times – flour, buttermilk, flour – each time stirring until only just combined. You don’t want to overmix the batter or you could end up with tough cupcakes.

The batter after adding the dry ingredients.
Mixing milk into the batter.

5. Bake the cupcakes

With the cupcake batter ready you can bake the cupcakes. I use a medium ice cream scoop / large cookie scoop to evenly portion the batter between the holes of a muffin pan lined with cupcake liners. I’ve used my silicone muffin pans here but it works equally well in a metal pan and will cook 2-3 minutes quicker.

The cupcake batter in the pan.

You may notice there is no peppermint extract in the cupcake base and this is because I particularly wanted both the chocolate and peppermint flavours present without one overwhelming the other. I’d call the flavour of the peppermint (that comes just from the ganache and the frosting) subtle-but-there when you take a full bite of the cupcake. If you want the flavour stronger, feel free to add mint extract to the cupcakes too.

6. The mint buttercream frosting

If you’ve been round these parts before, you know my undying love for ermine frosting. Also known as boiled milk buttercream and cooked flour buttercream it is silky smooth and has just the right hint of sweetness as opposed to the sometimes sickeningly sweet powdered sugar buttercream (known as American buttercream or ABC).

Ermine buttercream starts by cooking a paste of flour and milk, but stick with me. That paste is what makes this buttercream end up with whipped cream like texture. It also means you can cut down on sugar which is often used to stabilise buttercream and it will hold its shape in warmer temps than a pure standard buttercream. It is best served fresh.

It’s easiest to make with a stand mixer but an electric mixer can certainly be used too.

The peppermint buttercram in a mixing bowl.

7. Assembling the cupcakes

You’ll start to assemble your chocolate mint cupcakes by cutting the core out of each (making sure to leave the base intact). I use a cupcake corer but a sharp paring knife will work just as well. Just top that with a little bit of the cutout cupcake and eat the rest of it (cooks treat).

Fill that hole with some peppermint ganache then pipe a swirl of peppermint buttercream on top.

Cutting the core out of the cupcake using a pink cupcake corer.

Storage

Store your choc mint cupcakes in the refrigerator for 3-4 days, letting them come to room temperature before serving. You can also freeze the cupcakes (in an airtight container) for up to 3 months. Let them thaw in the fridge overnight is best.

FAQ’s

What is the secret to moist cupcakes

There are a number of ways you can achieve beautifully moist chocolate cupcakes like these. Oil is often used to keep cupcakes moist. In these ones, it’s a combination of buttermilk and brown sugar, and a not too high ratio of dry ingredients that keep them moist.

How do you moisten dry cupcakes?

Oops! If you overbake your cupcakes and make them dry, you don’t need to throw them in the bin. Instead, use a filling that’s got some moisture in it or add a syrup to the top.

Super closeup of a chocolate mint cupcake.

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Super closeup of a chocolate mint cupcake.

Chocolate Mint Cupcakes

Yield: 12 cupcakes
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
5 from 5 ratings
A chocolate cupcake topped with a swirl of buttercream.
Print Rate Pin

Ingredients

For the Peppermint ganache

  • 50 g dark (50-70%) chocolate (¼ cup)
  • 75 ml thickened cream (heavy cream)
  • 1 teaspoon peppermint extract
  • ¼ teaspoon vanilla extract

For the cupcakes

  • 130 g plain flour (all purpose flour) (1 cup / 4½oz)
  • 40 g unsweetened cocoa powder (⅓ cup / 1½oz)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 113 g unsalted butter, melted (½ cup / 4oz / 1 stick)
  • ½ cup caster sugar (100g / 3 ½oz)
  • ½ cup dark brown sugar, packed (100g / 3 ½oz)
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (180ml)

For the peppermint ermine buttercream

  • 1 cup caster sugar (superfine sugar) (200g / 7oz)
  • 1 cup whole milk
  • ¼ cup plain flour (all purp flour0 (33g / 1.2oz)
  • 1 teaspoon vanilla extract
  • 230 g unsalted butter, softened (1 cup / 2 sticks / 8oz)
  • Pinch cooking sea salt (kosher salt)
  • 2 teaspoons peppermint extract

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • THE PEPPERMINT GANACHE
    Finely chop the chocolate, place in a bowl then set aside.
  • In a small saucepan, mix together the cream and both extracts. Heat over low heat until it starts to bubble.
  • Pour the cream over the chocolate then let it sit for 5 minutes before gently stirring it all together until smooth.
  • Place in the fridge for at least 2 hours to cool and firm up a little.
  • THE CHOCOLATE CUPCAKES
    Preheat your oven to 180°C (160°C fan forced) / 350°F and line your muffin tins with paper cases
  • In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  • In a separate large mixing bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  • Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk,
  • Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
  • Fill the cupcake cases only to about half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
  • Cool in the tin for 5 minutes before turning out onto a wire rack. Let the cupcakes cool completely before proceeding
  • THE PEPPERMINT BUTTERCREAM
    In a small saucepan whisk together the milk, flour, half the sugar and vanilla until smooth. Heat over low heat for 5-6 minutes until the sugar dissolves and the mixture thickens to a very thick paste. It's thick enough when you can see the lines of the whisk in the paste and the smell of uncooked flour has disappeared.
  • Pour into a bowl, cover with plastic wrap making sure the plastic wrap is touching the paste (this will stop the top from forming a skin), then place in the fridge to cool completely.
  • Once the milk paste is completely cool, beat together the butter and remaining sugar until really creamy (about 5 minutes). Make sure to regularly scrape down the sides of the bowl.
  • Add the milk / flour paste, salt and peppermint extract and beat on medium-high speed for 5-7 minutes. If it looks like it separates at the start, don't worry, keep on beating and it will beat up into an almost whipped cream consistency.
  • TO ASSEMBLE:
    Use a sharp knife or a cupcake corer, to cut a hole in the top of each cupcake.
  • Fill each hole with about ½ – 1 teaspoon of ganache (not too much as it's very rich). Top the ganache with a little bit of the cupcake offcuts to seal it in.
  • Transfer the buttercream to a piping bag and pipe in a big swirl on top of each cupcake.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. All ovens vary – always test for doneness 2-3 minutes before the recipe suggests.
  3. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE CAKES AND CUPCAKES!
Calories: 479kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

 

Nutrition Facts
Chocolate Mint Cupcakes
Amount Per Serving
Calories 479 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 104mg35%
Sodium 139mg6%
Potassium 206mg6%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 37g41%
Protein 5g10%
Vitamin A 911IU18%
Vitamin C 0.04mg0%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.