Chocolate Mint Cupcakes
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These chocolate mint cupcakes bring together a rich chocolate base with a creamy mint filling and decadent mint frosting. If you’re a fan of York Peppermint Patties or Thin Mint Girl Scout Cookies, you’ll love these cupcakes!
With a perfect blend of chocolate and mint, these cupcakes make a great treat for any occasion—especially St. Patrick’s Day birthday parties, or any fun celebration.
Jump to Recipe
Why You’ll Love This Recipe
- Topped with mint chocolate chunks for extra mint flavor and crunch.
- Combines the classic flavors of mint and chocolate.
- Uses a box mix for an easy and convenient base.
- Includes a creamy mint buttercream frosting for added decadence.
- Perfectly moist chocolate cupcake base with a surprise mint pudding filling.
Equipment You Will Need
- Large mixing bowl
- Hand mixer or stand mixer
- Large Piping Bag. For the frosting.
- Large Round Frosting Tip. To pipe on the frosting.
- Measuring cup and spoons
- Cupcake Injector. This allows you to put the filling into the middle of the cupcake. You can also use a melon baller.
- Cupcake Liners. So that the cupcakes are finger food.
- Wire rack (optional for cooling)
Ingredients for peppermint chocolate cupcakes
- Chocolate Cake Mix. Your favorite mix will work perfectly.
- Water. Straight from the tap.
- Vegetable Oil. You can use canola oil or corn oil if needed.
- Eggs. Large.
Ingredients for the Filling
- York Peppermint Patty Chocolate Mint Pudding. One box.
- Whipped Topping. Store-bought is fine.
- Milk. Just to thin it out a little.
Frosting Ingredients
- Salted Butter. Adds so much flavor but if you absolutely must you can use shortening.
- Cocoa Extract. For flavor.
- Vanilla Extract. Use pure extracts for best results.
- Chocolate Syrup. Hot Fudge Sauce will also work.
- Heavy Whipping Cream. Made from heavy cream.
- Powdered Sugar. Confectioner’s sugar so that the frosting will be smooth.
Drizzle Ingredients
- Chocolate Mint Chunks. I like to use Andes mints candies. You can also use chocolate chips, or chopped thin mints.
- Milk. Whatever you have works.
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How to make mint chocolate cupcakes
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
Step 1: In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium speed until well incorporated.
Step 2: Add batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before filling with the pudding mixture.
Step 5: In a medium-sized mixing bowl, add the pudding and milk.
Step 6: Using a hand or stand mixer, mix on medium until well incorporated and smooth. Mix or fold in the whipped topping. Add to your prepared piping bag.
Step 7: Using a melon baller (or other creative tool), scoop out part of the middle of the cupcake.
Step 8: Repeat for the remaining cupcakes. Pipe in the pudding, just short of filling to the top. Replace the top of the cupcake (if desired).
Step 3: In a large mixing bowl or stand mixer, cream the butter and beat until light and fluffy.
Step 4: Mix in the vanilla and cocoa extracts and syrup or fudge sauce. Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy. Fill your prepared piping bag with frosting. Frost your cupcakes.
Step 9: In a small bowl, add the mint chocolate chunks and milk. Heat at 50% power for 25 seconds.
Step 10: Stir. If the chips are not completely melted, repeat. Drizzle mixture from Step 9 over the frosted cupcakes. Top with a bit of the crushed mint chocolate chunks. Enjoy!
Makes 24 cupcakes.
Top with crushed mint chips if desired. Enjoy!
Substitutions and Variations
- Make a chocolate mint buttercream frosting by using a teaspoon peppermint extract and a few drops of green food coloring.
- Vegetable oil can be swapped for canola oil or melted butter for a slightly richer cupcake.
- Replace the mint chocolate chunks with mini chocolate chips or even crushed candy canes for a holiday twist.
- For a gluten-free version, use your favorite gluten-free chocolate cake mix.
- Want a twist on the mint? Try using spearmint extract instead of peppermint for a slightly different mint flavor.
Tips for the Best Results
- Let the cupcakes cool completely before filling them with the mint pudding mixture. This prevents the filling from melting into the cake.
- Make sure your ingredients, like eggs, butter, and milk, are at room temperature for the smoothest batter.
- Andes Mints or thin mint cookies can be used as a topping or crushed for a decorative finish.
- When making the frosting, start on low speed to avoid splattering the powdered sugar, then increase to medium speed for a fluffy texture.
FAQs About This Recipe
Yes! You can substitute the mint pudding with regular chocolate pudding, vanilla pudding or a chocolate ganache for a richer filling.
Keep leftover cupcakes stored at room temperature. Placing the cupcakes in an airtight container will cause the frosting to stay soft and get weepy. Instead, make sure the frosted cupcakes have some access to air circulation, and the frosting will have a nice crusty exterior.
Freeze individual cupcakes in freezer-quality zipper bags to enjoy later. You can eat the cupcakes partially frozen or let them thaw completely at room temperature. Take them to work or throw one in the lunchbox for your kids to enjoy at school.
Using a piping bag with a star tip gives the cupcakes a professional look. Make sure the frosting is smooth and creamy for easy piping. You can also drizzle the melted mint chunks on top for an added decorative touch.
Absolutely! You can bake the cupcakes the day before, then frost and fill them the next day. Just keep the cupcakes covered in plastic wrap to maintain moisture.
More Favorite Cupcake Recipes
- Cinnamon Toast Crunch Cupcakes
- Pina Colada Cupcakes Recipe
- Strawberry Cupcakes Recipe
- Creamsicle Cupcakes
- Easy Rainbow Cupcakes
Mint Chocolate Cupcakes
Equipment
- 1 Cupcake Injector
- 1 cupcake liners
- 1 large piping bag
- 1 large round frosting tip
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling Ingredients
- 1 3.95 ounce box York Peppermint Patty Chocolate Mint Pudding
- 2 cups whipped topping
- 1 cup milk
Frosting Ingredients
- 1 ½ cups salted butter softened
- 1 teaspoon cocoa extract
- 1 teaspoon vanilla extract
- ¼ cup chocolate syrup or hot fudge sauce
- 3 tablespoons heavy whipping cream
- 4 cups powdered sugar
Drizzle Ingredients:
- 1 cup mint chunks
- 1-2 teaspoons milk
Instructions
Directions for the Cupcakes
- Preheat oven to 350 degrees. Spray or line a standard muffin tin.
- Step 1: In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium speed until well incorporated.
- Step 2: Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before filling with the pudding mixture.
Directions for the Frosting
- Step 3: In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
- Step 4: Mix in the vanilla and cocoa extracts and syrup or fudge sauce. *Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy. Fill your prepared piping bag with frosting. Frost your cupcakes.
Directions for the Filling:
- Steps 5-6: In a medium size mixing bowl, add the pudding and milk.
- Using a hand or stand mixer, mix on medium until well incorporated and smooth. Mix or fold in the whipped topping. Add to your prepared piping bag.
- Using a melon baller (or other creative tool) scoop out part of the middle of the cupcake.
- Repeat for the remaining cupcakes. Pipe in the pudding, just short of filling to the top. Replace the top of the cupcake (if desired).
Directions for the Drizzle
- In a small bowl, add the mint chocolate chunks and milk. Heat at 50% power for 25 seconds.
- Stir. If the chips are not completely melted, repeat. Drizzle mixture from Step 9 over the frosted cupcakes. Top with a bit of the crushed mint chocolate chunks. Enjoy!
- Makes 24 cupcakes.
Nutrition
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How did I miss this one? They really are gorgeous and WOW-inducing.