These Mint Cupcakes with Mint Dark Chocolate Ganache are a mint-chocolate lover’s dream! Imagine a moist and fluffy mint cupcake topped with a rich and decadent dark chocolate ganache that’s also infused with mint.
It’s the perfect combination of flavors all packed into a cute little cupcake. They’re surprisingly simple to make, and they taste absolutely incredible!
If you love Mint Chocolate Candies as much as we do, try our Andes Chocolate Mint Pancakes or our Andes Mint Chocolate Cookies.
These Mint Cupcakes with Mint Dark Chocolate Ganache are a mint-chocolate lover’s dream! Here’s why you’ll love them:
Recipe Highlights
Give them a try, and you’ll see why they’re so irresistible!
Andes Chocolate Mints are my favorite candies. If I was going to celebrate a Chocolate Mint holiday, I was going to do my best to celebrate it with a flavor reminiscent of my favorite candy.
Instead of topping our cute cupcakes with a piece of Andes (which was our original plan), we found these Dove Dark Chocolate Mint candies and I just loved how they looked sitting on top.
Suggestions for Topping These Cupcakes
- Chocolate mint leaves: These add a beautiful touch and an extra burst of mint flavor. For a more elegant cupcake, you could also top with an actual mint leaf.
- Crushed or Halved Andes mints: Sprinkle some crushed Andes mints on top for a minty crunch. Or break them in half and add a half of a mint to each one. You could also totally use them whole.
- Mint chocolate chips: Add a few mint chocolate chips to the top of each cupcake.
- Chocolate shavings: Chocolate shavings add a nice touch of elegance.
- Chocolate drizzle: Drizzle some melted chocolate over the ganache for a double dose of chocolate.
- York Peppermint Patties: Place a York Peppermint Patty on top or slice it in half and only place half.
- Cocoa nibs: Sprinkle some cocoa nibs on top for a bit of crunch and a more intense chocolate flavor.
Suggestions for Serving:
- We typically serve our cupcakes on a cupcake tray or a cupcake stand. We have this cupcake stand and tray set and we use it almost every single time we serve cupcakes.
- If you’re looking for a method to store your cupcakes, this adorable cupcake storage and serving method, is perfect. It comes with a handle, and holds 24 cupcakes!
- Serve these cupcakes anytime, but we serve them on St. Patrick’s Day and Christmas in particular!
Can I use mint extract instead?
Yes, if you wanted to substitute with mint extract, you could do this. You might need to test the batter to be sure the peppermint doesn’t overwhelm. Start with just a little and go from there.
We’ve used Dekyuper Liqueur Creme De Menthe in this recipe. You could also try Creme De Menthe Syrup instead.
Storing Leftover Cupcakes
1. Room Temperature or Fridge?
- Room temp: If your kitchen isn’t too hot (below 70°F) and you’ll eat them within 2 days, it’s okay to keep them at room temperature.
- Fridge: If it’s warmer or you want them to last longer (up to 4 days), the fridge is the way to go.
2. Container Matters
- Airtight is best: This keeps the cupcakes from drying out and helps them stay fresh. Use a container with a tight-fitting lid or wrap them well in plastic wrap.
3. Frosting Considerations
- Buttercream frosting: This type of frosting usually does fine at room temperature.
- Cream cheese frosting: It’s best to store these in the fridge since they have dairy.
4. Freezing for Later
- Yes, you can freeze them! Wrap them tightly in plastic wrap and then place them in a freezer bag. They’ll keep for 2-3 months. Just thaw them in the fridge before enjoying.
Extra Tip: If you’re stacking cupcakes in a container, place a piece of wax paper between the layers to prevent the frosting from sticking.
Printable Recipe for Mint Cupcakes with Mint Dark Chocolate Ganache
Mint Cupcakes with Mint Dark Chocolate Ganache
Ingredients
For the cupcakes:
- 3 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoons salt
- ⅔ cup butter room temp
- 1½ cup granulated sugar
- ¾ cup créme de menthe
- 6 egg whites
- 2 drops green food coloring for desired effect
For the Mint Chocolate Frosting
- 1 ½ cup heavy cream
- ½ cup créme de menthe
- 12 ounces chocolate baking bar
- 3 tablespoons corn syrup
Instructions
- Sift all the dry ingredients together. Add the liquid ingredients and mix well. Spoon batter into cupcake liners in a cupcake pan. Bake at 350 for about 15-18 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
- In a pan over medium heat, add the chocolate and cream and stir until melted and combined. Stir constantly. Add the corn syrup and mix until combined. Add the DeKuyper® Créme De Menthe Green and stir again until combined. Remove from heat. Allow to cool about 5-10 minutes (frosting will thicken as it cools and become easier to spread and stay neat). Spoon frosting on each cupcake and press the back of the spoon to spread evenly.
- Top with chocolate mint candies or just eat as is! YUM!
Nutrition
Try these fun cupcake recipes too:
Peanut Butter & Jelly Cupcakes
Your cupcakes are adorable. And congratulations on the new addition to the family!