I wish I had some rave review or anecdote to make you want to eat these cupcakes, but I don’t.  The truth is that mint chocolate is simply not a flavor combination I enjoy.  Well, the chocolate isn’t the problem – it’s the mint that is the problem.  If you’ve been reading for a while then you’ve probably caught on to the fact that I don’t like mint.  However, I know that I’m in the minority here and that many people think the mint-chocolate combo is a wonderful thing.  This cupcake is for all of you.

Of course it was only a matter of time before this was the birthday cupcake du jour, and I’m actually a bit surprised that it wasn’t chosen sooner.  Even though I knew I wouldn’t be partaking in this particular treat, I did my best to create a combination that others would enjoy.  I used my favorite chocolate cupcake base, filled them with a mint-infused dark chocolate ganache, and topped them with a mint Swiss meringue buttercream.  Though I can’t personally attest to the final result, I did receive plenty of positive feedback from friends and coworkers.  If you are a mint chocolate lover, try them and let me know what you think!


For the cupcakes:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

For the filling:
8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature
1-2 tbsp. creme de menthe (optional)

For the frosting:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2-3 tsp. mint extract


  • 01

    To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

  • 02

    In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

  • 03

    Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

  • 04

    To make the ganache, place the chopped chocolate in a medium bowl with a fine mesh strainer set over the top.  Add the cream to a small saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chopped chocolate.  Let stand about 1 minute.  With a whisk, gently stir the chocolate and cream together in small circles.  When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated.  Whisk in the creme de menthe, if using.  Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit.  Whisk every 5-10 minutes to help it cool evenly.  Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.

  • 05

    To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.  Cut off the pointed end of the cone and discard (or eat) so you are left with a cap of cake to cover the filling.  Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.

  • 06

    To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

  • 07

    Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the mint extract and mix just until incorporated.  Tint with gel icing color as desired.

  • 08

    Add the frosting to a pastry bag fitted with a decorative tip (I used a large, unlabeled closed star tip).  Frost the cupcakes.  Garnish with chocolate shavings or fresh mint leaves as desired.


  • I feel like chocolate and mint is a combination you either love or hate. I’m a big fan, though, and these look delicious! I really like that you used fresh mint.

  • It’s official. I need these in my life!

  • Joelyn Wong

    You had me at the title itself Annie, thumbs up!

  • I’m in the group that thinks mint and chocolate together is a wonderful thing, and I think these cupcakes look wonderful! I’ll have to give them a try. Thanks for sharing the great recipe.

  • They look totally delicious. I live that combination <3

    Hugs from Germany :)

  • Lakeisha

    I love mint chocholate, and I’ll let you know how I make out :) I have to tell you that I check your blog everyday – LOL because I absolutely love your recipes they’ve all turned out GREAT! Well, except for the caramel I need to try again – but that was my fault :) I’m sure my kids are going to love these.

  • These cupcakes look amazing. I have to admit though….I love chocolate mints, but have never tried this combination in cupcakes. It never sounded very appealing, but seeing this, I’m seriously reconsidering!

  • ughhhhhhh! you’re killing me (and my diet) over here. these look fabulous as usual. :)

  • I was so surprised to see these up here today! Thanks for making them for us :) I love chocolate and mint together!

  • Michelle

    My love for mint and chocolate begins and ends with Andes candies. Other than that, not my favorite. But my husband can’t get enough! I’ll have to make these for him, maybe instead of birthday cake. Thanks for sharing – your cupcakes are beautiful!

  • Anything mint is a winner in my book!

  • Those look great! I made some mint-chocolate brownies a few months ago that were a HUGE hit around here, I’m guessing some mint-chocolate cupcakes would go just as fast!

  • I didn’t used to love mint and chocolate together but now I really adore it. I don’t know what happened! Tom LOVES the combo, so I’ll have to give these a try for sure.

  • These look amazing and I will definitely be trying this recipe in the future!

  • I tried a chocolate mint cupcake at a bakery here in Austin and loved it! But at $3 each, I believe making them at home would be more economical :)

    These look divine!

  • I don’t have fresh mint…don’t think that’s going to stop me from partaking though. ;)

  • Virginie

    I don’t like the mint + chocolate combination either, though these cupcakes really look delicious !

  • Madonna

    This is my favorite ice cream flavor! Now I get to have it in cupcake form…thanks :)

  • Beautiful!

  • Oh. My. Goodness. I’m not sure I’ve ever tasted anything but mint-chocolate chip ice cream. These will be made for my next birthday. And I just can’t wait. Thank you!

  • Beautifully presented and a perfect combination of flavours.

  • Lindsay

    These look beautiful and delicious! I love the chocolate and mint combo – never thought of it in cupcake form though. I am, however, unsure if I can make these – last time I tried a Swiss meringue buttercream frosting it was a bit disastrous. Never hurts to try again I guess! :)

  • I love mint chocolate anything so I’m sure this would satisfy that craving :) These would be super fun to have around for St Patty’s day!

  • The only thing that could make these better is a scoop of Mint Chocolate Chip ice cream next to these!

  • Elisa

    Hi cousin Annie,your blog looks awesome!I just read your review for the mint chocolate cupcakes and it cracked me up!I feel the same way when people ask me about eggplants recipes,I really dislike eggplants and at the end of the recipe I always write..umm enjoy I guess haha.

    I’m not a big fan of the chocolate/mint flavor either,but the cupcakes sure look awesome!Great job like always!Tons of kisses to you and your family!I hope to see you guys soon!

  • Ellie

    How do you keep up with all the comments?????

  • That cupcake is beautiful! Love that light green! I love mint chocolate anything! Thanks for making these cupcakes for all of us! Now I just wish I could bite into one! :)

  • True

    Annie these look amazing as always!

  • Vanessa Ferrari

    Annie, I’m quite certain you’ve covered this before in an earlier post, but I can’t get over how beautiful that swirl of frosting is. Can you tell me what # tip you use?

  • Vanessa Ferrari

    OMG – I just found the note at the end of the post. NEVERMIND!!!!!!!

  • i love mint + chocolate! And I really applaud you for using fresh mint–I would have automatically gone for the mint-in-a-bottle! :) I love how you always find ways to make dishes with a little more pizazz and detail. they are always that much more special!

  • My favourite ice cream in the form of a cupcake! Yum!

  • i love chocolate and mint combo… will definitely try them out… beautiful pictures as well

  • You know, I’m just not a cake person, but these really look super yummy! I’m going to have to bake some up!

  • I love chocolate and mint! I’ve been thinking about making a cupcake like this for a while, I think I just found the recipe I will use.

  • I happen to like chocolate and mint together, but whether one likes the combination or not, your cupcakes are absolutely gorgeous! Looking forward to trying them!

  • Mint + chocolate = LOVE. Plain and simple. Thanks for another great recipe. :)

  • I just woke and saw your gorgeous cupcakes and said to myself that I could bake something today :) you are such an inspiration and everything you make is gorgeous. Chocolate and mint combination – sometimes I love it, sometimes not so much, but this looks just too good not to try.

  • I can’t believe you don’t like chocolate mint…it’s one of my favourite flavour combos. Especially in ice cream, although these cupcakes look pretty amazing too!

  • I absolutely loathe mint as well. I programmed myself to think that mint is something found in toothpaste and you should never ever be swallowed.
    You however makes this look so good! The piping and the liners are absolutely gorgeous (in my head, I pretend that they’re pistachio cupcakes).

  • Megan

    Beautiful! I bake cupcakes frequently for events and about 90% of my recipes are from you! I have never made one of your recipes that people didn’t love and your piping/decorating skills are amazing!

  • Not my first flavor choice either, but they are PRETTY!

  • I love this idea! It took me awhile to warm up to mint chocolate but I’m a fan not (particularly of the ice cream!)

  • I love mint chocolate chip ice cream. Never thought of it as a flavor for cupcakes, but this sounds scrumptious. Great idea. Thanks.

  • These look amazing! Mint chocolate chip is one of my favorite flavor combos!

  • Betsy

    They are just so darn pretty!!

  • Rivka

    Dear Annie i want to know please where i can find nice party supplies like you used to your son third birthday i mean the popcorn bags thanks a lot!!

  • My husband can’t stand mint with chocolate, but it’s one of my favorites, especially around Christmas. I would love these!

  • Luckily for me, I love mint and chocolate together. These are darling, and I must give them a try!

  • Annie

    Please read the vendor list at the bottom of that post.

  • Melissa

    I cant wait to make these for a friends B-day this weekend…Thanks Annie for the great recipe.I totaly love your website havnt had a bad recipe yet Keep up the wondeerful job you do.

  • I do enjoy the taste of mint and combined with chocolate is one of my favourite ways to enjoy it. For someone who does not care for it, I think it is wonderful that you went to the trouble to create such a beautiful looking cupcake. They are gorgeous.

  • Marcie

    I’ve never been a fan of mint and chocolate either! But I made mint chocolate cupcakes last winter for a work holiday party and people went nuts about them. Glad I’m not the only one who both doesn’t like mint and chocolate together but will also bake them anyways. :)

  • jekholm

    Hey I tastes okay. I used half bittersweet and half semi-sweet chocolate, but the fresh mint leaves added a bit of a bitterness to it. Otherwise they were very good! I would try the creme de mint next time.

  • I made this into a layer cake. I agree with jekholm. I made the ganache with the mint leaves and it was minty but it tasted like mint leaves. Luckily I had mint chocolate on hand. I just mixed that with semisweet and made a new batch of ganache. Otherwise super yummy!

  • carissa

    these cupcakes look so delicious and beautiful!! i absolutely cant wait to make these! These two flavors are the perfect combonations. I love chocolate and mint!!

  • These cupcakes turned out fabulous! The only thing that gave me trouble was the icing.. I tried the recipe above, but it never got thick enough for me. I opted to use premade icing, adding a little bit of the icing I made and it tastes soo good its crazy! Thanks for this recipe, I will be making these my older sisters special bday cupcakes since she is all about mint chocolate anything!

  • These cupcakes turned out fabulous! The only thing that gave me trouble was the icing.. I tried the recipe above, but it never got thick enough for me. I opted to use premade icing, adding a little bit of the icing I made and it tastes soo good its crazy! Thanks for this recipe, I will be making these my older sisters special bday cupcakes since she is all about mint chocolate anything!

  • Anonymous

    You needed to beat the frosting longer. See the FAQ page under Swiss meringue buttercream.

  • annieseats

    You needed to beat the frosting longer. See the FAQ page under Swiss meringue buttercream.

  • Claire Esielionis

    I have a question, is the ganache supposed to be bitter? Mine tasted overwhelming like an earthly mint, and was very bitter… but the cupcake itself was delicious!

  • Claire Esielionis

    I have a question, is the ganache supposed to be bitter? Mine tasted overwhelming like an earthly mint, and was very bitter… but the cupcake itself was delicious!

  • Anonymous

    A lot of people have had that experience. I think I will edit the recipe to include only mint extract or creme de menthe in the ganache.

  • annieseats

    A lot of people have had that experience. I think I will edit the recipe to include only mint extract or creme de menthe in the ganache.

  • This cupcake itself is delicious!! I wussed out at the last minute and made a different frosting, though, and I’m bummed I did that. It did turn out delicious, but I knkow the SMB would have been that much better. Next time for sure! I made these for 2 events and the first one I made mini cupcakes and didn’t fill them. Off to fill them for today, and I’m glad I read the comment about the mint making the ganache a little bitter, because I forgot to pick it up and was about to make a special run. Now I’ll try it with the extract or creme de menthe and not feel so bad. :) Thanks Annie! btw I love the new look!

  • Tinker

    I had this experience too with the ganache. Thought maybe I just used the wrong kind of mint (but my grocery store only had one kind!). My icing was also not quite right but it was my first attempt at a Swiss Meringe Buttercream (or any buttercream!) so I’m sure I just did something dumb to it hahaha. The cake itself, oh man soooooo yummy!!! I’m definitely going to try this again, using mint extract for the ganache instead of real mint.

  • If I’m using mint extract instead of the mint leaves for the ganache, how much should I use? these look fabulous, I am going to make them for St. Patty’s day! =)

  • Anonymous

    I’d do it by taste. I’m not the best person to ask since I don’t like mint, but I’d probably start with a half teaspoon and go from there.

  • Jennifermarissa

    I’ve been challenged to incorporate Thin Mint cookies for a cupcake, so this is a perfect fit! I’ll use the cookies as a garnish!

    Quick question – if I prepare both the cakes and the frosting the night before, for an afternoon party, will the frosting hold up OK? Can I simply cover them in a container and keep at room temperature, or do they need to go in the fridge? Thanks, Annie!

  • annieseats

    I would just frost them in advance (when you make the frosting). Please see the FAQ page regarding food storage. Thanks, and enjoy!

  • Jennifermarissa

    Ack! Sorry, Annie. I did check the FAQs but only specific to the frosting. I see you answered the storage question already. Thank you so much for the reply.

  • Tammy

    This may be a stupid question….For the frosting what kind of sugar are you using? Granulated or Confectioners?

    Thank You

  • annieseats

    If a recipe just says sugar (at least on my site), you can assume granulated.

  • ashley

    does using tubbed margarine change the consistency and flavor of the frosting? that is the only thing i did differently, and my frosting is runny.

  • annieseats

    Yes, that is not an adequate substitute for butter in this frosting.

  • I just made these yesterday, and it is taking everything for my family to not eat them before St. Patty’s Day. AWESOME recipe!!

  • Iluvedwardcullen727

    WARNING: do not add too much mint extract in the frosting because I added 4 tsp and it tasted suspiciously like crest whitening toothpaste , sketchy. However, everything else was good.

  • Hollyberry_05

    what if you dont have a paddle attachment will regular beaters work?

  • annieseats

    Please see the FAQ page. Thanks!

  • jenni bolnick

    These are fabulous! I love that the frosting is so light and fluffy. Thank you for sharing :)

  • I made them for a party this weekend, and they were delish! They received rave reviews. I made a handful without the ganache, because I didn’t know that the kids at the party would like it. I also used about a tsp. of mint extract in the ganache rather than creme de menthe or mint leaves. I garnishes with an Andes mint on each one. This is a keeper!

  • Kelly

    Is it possible to split the recipe in half ?!

  • annieseats

    Sure. Enjoy!

  • Mae

    Does coarse salt make a difference in this chocolate cupcake recipe? I normally just have table salt around my house for baking. Would it need to be less/more if I substitute?

  • annieseats

    It’s not a huge deal, I might use just a tad less regular salt. Enjoy!

  • Sara Adamson

    Could I use this recipe to make two 9 inch round cakes? Would I need to adjust baking time? Thanks!!

  • annieseats

    Please see the FAQ page. Thanks!

  • Katie Devolve

    This might sound odd, but did you tint your frosting green or did the mint extract turn it green? I love the mint flavor but dont want it to be green lol

  • annieseats

    This was tinted with green food coloring. You can just omit. Enjoy!