Chocolate Mint Cupcakes

Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion. A chocolate moist base, filled with a white chocolate mint ganache, topped with a cream cheese and mascarpone frosting which is simply incredible, creamy, flavorful and holds its shape really 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.

Prep time 30 mins

Cook time 20 mins

Total time 50 mins

Ingredients
Makes 12 cupcakes
Chocolate Cupcakes
1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (5g) salt
1 cup (200g) sugar
1 egg
1/4 cup (56g) vegetable oil
1/2 cup (120g) buttermilk
1 tsp (5g) mint extract
1/2 cup (120ml) boiling water or coffee
White Chocolate Filling
4 oz (120g) white chocolate, chopped
3 tbsp (45g) whipping cream
1/4 tsp (1g) mint extract
Green food coloring
Cream Cheese Frosting
7 oz (200g) cream cheese, room temperature
9 oz (250g) mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) mint extract
Green food coloring
3-4 tsp whipping cream, as needed
Directions
Preheat oven to 350F (180C) and line a muffin pan with muffin paper liners.
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. Mix in buttermilk and mint extract. Incorporate 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.
Prepare the white chocolate filling. Place the chocolate and cream in a heat proof bowl and place over o 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. Fill with white chocolate filling.
Prepare the 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 get to room temperature before serving.