Mint Chocolate Cupcakes

You're going to want to stop what you're doing to try these amazing mint chocolate cupcakes! Featuring the rich and creamy flavor of Andes mint chocolates baked right into this delicious milk chocolate cupcake itself, these mint chocolate cupcakes are the perfect dessert. And don't even get me started on the mint chocolate buttercream frosting - it's smooth and fluffy, you won't be able to resist!

Andes mint chocolates are one of those yummy candies that my grandparents used to have on hand. I loved snack a few on the way out the door. I'm personally a lover of everything peppermint. It's one of my favorite flavors so I figured putting together some chocolatey and moist mint chocolate cupcakes would be perfect.

WHY YOU NEED TO TRY THESE

These delicious mint chocolate cupcakes are the perfect treat. They are a milk chocolate cupcake with chopped pieces of Andes mint chocolates sprinkled on top of the batter and a silky smooth mint chocolate buttercream swirled on top. These cupcakes would not be complete without an extra Andes Mint Chocolate placed on top. The balance of chocolate to mint is the perfect pair with neither flavor being too overpowering. You will love biting into these moist and chocolatey cupcakes.

CUPCAKE INGREDIENTS

• All-Purpose Flour: Regular all-purpose flour gives these cupcakes texture and bounce for a spongey cupcake.
• Cocoa Powder: The best cocoa to use here is Dutch Process Cocoa Powder. It provides a much better chocolate flavor.
• Butter: As always, use unsalted butter in this recipe to best control the amount of salt. Pull this out at least 1 hour prior to baking to bring to room temperature.
• Sugar: We're going to use a blend of both granulated sugar and light brown sugar to provide sweetness to these cupcakes.
• Eggs: Whip out 4 whole larger eggs for this one. Pull these out at least 1 hour prior to baking to bring to room temperature.
• Vegetable Oil: Adding ⅔ cups vegetable to this recipe adds great moisture to the cupcakes.
• Buttermilk: Using buttermilk helps activate the leaving agents as well as providing great flavor a create fluffy, moist cupcakes. Pull this out at least 1 hour prior to baking to bring to room temperature.
• Baking Powder & Baking Soda: I use both leavening agents in this recipe to create height and enhance the chocolate flavor of our cupcakes.
• Vanilla Extract: Just a little bit of vanilla extract is needed to enhance the flavors of these cupcakes.

STEP BY STEP INSTRUCTIONS: CUPCAKE

STEP ONE: Prep
Preheat oven to 350 F. Line cupcake pan with paper cupcake liners. Pull all wet ingredients out of the refrigerator to bring to room temperature.

Chop 24-30 Andes mint chocolates into small pieces. These will be used to top each cupcake. I put one chopped andes mint on each cupcake.

STEP TWO: Dry Ingredients
Whisk together flour, cocoa powder, salt, baking powder and baking soda together in a small bowl. Set aside.

STEP THREE: Wet Ingredients
In the bowl of KitchenAid stand mixer, fitting with a paddle attachment, beat butter, granulated sugar and light brown sugar on medium high speed until fully combined and light and fluffy. Beat about 3 minutes. Scrape the bowl.

Add in eggs and vanilla extract and beat for another 2 minutes.

Add in vegetable oil. Beat on medium speed until just combined. Scrape the bowl.

STEP FOUR: Combine
Add flour and buttermilk alternating with each other. Starting with ⅓ of the flour, mix on low, add ½ the buttermilk, mix on low, add ⅓ flour, mix, add remaining buttermilk, mix and then the remaining flour. Mix until combine.

STEP FIVE: Bake
Fill cupcake liners about ½-3/4 full of batter. I like to use a cookie scoop to control the amount being put in so it is the same for each cupcake.

Top each cupcake with chopped Andes Mint Chocolate. I usually use 1 chopped andes chocolate per cupcake. Swirl around gently with a toothpick to combine. Do not over swirl as this will push the chocolates down the cupcake to the bottom and they will stick.

Bake for 16-18 minutes. Cool and top with Mint Chocolate Buttercream.

STEP BY STEP INSTRUCTIONS: BUTTERCREAM

STEP ONE: Chocolate
Heat heavy cream in the microwave for 30-45 seconds until hot. Place semi-sweet chocolate chips in a heat safe bowl. Pour heated cream over the chocolate. Let it still for 1 minute. Stir until smooth. If it is still not fully melted, then place back in the microwave for 10-15 seconds. Set aside to cool.

STEP TWO: Butter
Beat butter and salt on medium high speed for 3 minutes. Scrape the bowl. Beat for another 2 minutes.

STEP THREE: Combine
Add melted chocolate to butter mixture and mix on medium speed until combined and homogenous.

Add peppermint extract and mix on low until combined.

Sift powder sugar and cocoa powder together.

Add sifted powder sugar & cocoa powder to the butter mixture 1 cup at a time until fully combined. Beat on medium high speed for 3-5 minutes until lighter in color and fluffy. Make sure to stop and scrape the bowl at least once during that time.

STEP FOUR: Frost
Using an offset spatula or piping bag/tip smooth onto your cooled cupcakes and top with one full andes mint chocolate.

TRY SOME OF THESE OTHER DELICIOUS CAKES

• Caramel Filled Cupcakes
• Lemon Butter Bundt Cake

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