So it came to my attention this week that there are actually, officially real, life human beans* that find the combination of mint and chocolate revolting.
I don’t know if we can be friends. I’m sorry to sound shallow but I really don’t.
However, for those of you who recognize the pure, decadent, perfect relationship between mint and chocolate – behold, I give you the ultimate in mint/chocolate flavor.
A decadent, dense chocolate cupcake is piped full of glossy mint chocolate ganache and then dolloped with a swirl of perfectly creamy and minty buttercream. The beautiful morsel is then drizzled with silky mint chocolate ganache (again!) and garnished with an adorable Andes mint.
Seriously, what’s not to love?
*My 5-year old’s favorite book in the whole wide world is The BFG by Roald Dahl and because he wants to be the BFG, he goes around calling everyone a “human bean” and practicing his “whizpoppers.”
Note: be sure to read through the comments about baking at high elevations. Several have mentioned that their cupcakes overflowed when filling them 2/3 full and they had better luck filling them 1/2 full.
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 30 Andes mints for garnish
- 1/2 cup chocolate chips
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 1/3 cup powdered sugar
- 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
- 8 ounces cream cheese, softened to room temperature
- 32 ounces powdered sugar (about 7 cups)
- 1/2 cup heavy cream
- 1 teaspoons pure vanilla extract
- 2 teaspoons peppermint extract
- Green food coloring
- For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.
- For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag (it helps to place the ziploc bag, one point down, in a tall glass while filling).
- When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.
- For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
- Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). Refrigerate until serving.
Recipe Source: inspired by this recipe, cupcake recipe from the back of the Hershey’s Cocoa box