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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.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Servings 30 cupcakes

Ingredients
  

CHOCOLATE CUPCAKES

  • 2 ¼ cups all-purpose flour, spooned and leveled
  • ¾ cup dutch process cocoa powder
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • ¾ cup light brown sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 48-60 pieces of Andes Mint Chocolates, 2 boxes of 28 will do!

MINT CHOCOLATE BUTTERCREAM

  • 1 ¼ cup semi sweet chocolate
  • ⅓ cup heavy whipping cream
  • 2 cups unsalted butter, slightly cold
  • Pinch of salt
  • 2-3 teaspoons peppermint extract
  • 2-3 tablespoons cocoa powder
  • 4 ½ cups powdered sugar, sifted

Instructions
 

CHOCOLATE CUPCAKES

  • 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.
  • Whisk together flour, cocoa powder, salt, baking powder and baking soda together in a small bowl. Set aside.
  • 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.
  • 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.
  • Fill cupcake liners about ½-¾ 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.

MINT CHOCOLATE BUTTERCREAM

  • 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.
  • Beat butter and salt on medium high speed for 3 minutes. Scrape the bowl. Beat for another 2 minutes.
  • 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.
  • Using an offset spatula or piping bag/tip smooth onto your cooled cupcakes and top with one full andes mint chocolate.
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