These Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion. Picture a chocolate moist base, filled with a white chocolate mint ganache, topped with cream cheese and mascarpone frosting which is simply incredible, creamy, and flavorful that holds its shape well.
For the chocolate cupcakes I’ve used the recipe from the Chocolate Rose Cake, which is an easy recipe with accessible ingredients, and it is very moist and chocolaty without using chocolate in the batter.
If made for Christmas, the frosting on top can be decorated to look like a Christmas tree, and everybody will be impressed by their look and taste.
How to make chocolate mint cupcakes
Begin by preheating the oven to 350°F (180°C) and lining a muffin pan with muffin paper liners.
How to prepare the chocolate cake batter
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar with egg and oil until combined. Then mix in buttermilk and mint extract. Incorporate the flour mixture until well combined. Add hot water or coffee and mix to combine; the batter will have a runny consistency. Pour the batter evenly into the prepared muffin liners.
Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached. Let the cupcakes cool completely on a cooling rack.
How to prepare the white chocolate and mint filling
Place the chocolate and cream in a heatproof bowl and place it over a pot with simmering water. Let it melt over low heat. Remove from heat and incorporate mint extract and green food coloring. Let it cool. Use a knife, cupcake corer, or a piping tip to make a hole in the center of each cupcake and fill with the white chocolate filling.
How to prepare the Mascarpone frosting
In a large bowl, add cream cheese and mascarpone. Mix until soft. Add powdered sugar, mint extract, and green food coloring and mix until well combined. Gradually add 1 tsp of cream at a time until the desired consistency is obtained.
Transfer the frosting into a piping bag fitted with the desired tip and decorate the cupcakes.
Serve or refrigerate the cupcakes until ready to serve. Let them come to room temperature before serving. Enjoy!
Hope you will try these amazing Chocolate Mint Cupcakes and don’t forget to tag me on Instagram if you try them out. Enjoy!
For more similar recipes check our full collection of Muffins and Cupcakes.
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Chocolate Cupcakes with Irish Cream Frosting
Double Chocolate Muffins
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
These are absolutely delicious! Make sure you cool down the chocolate filling completely though, because otherwise it just gets absorbed into the cupcake dough. 😉
“The cupcakes are moist and delicious! This is my go-to recipe for chocolate cupcakes. When I don’t want to make mint chocolate, I simply exchange the extract with vanilla.”
Yes indeed. You can always use different extracts, almond coffee or coconut would also be a great alternative.