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Chocolate-Mint-Cupcakes
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5 from 13 votes

Mint Chocolate Cupcakes

Chocolate Mint Cupcakes will hit all the right notes and be a hit when you serve them for family, friends or formal event. A perfect recipe.
Prep Time15 minutes
Cook Time15 minutes
Course: Cookies
Cuisine: American
Servings: 24
Calories: 284kcal

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
  • 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 ⅔ 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

Calories: 284kcal | Carbohydrates: 35g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 87mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 404IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg