For years I have struggled with making pretty cupcakes. Tasty cupcakes I could do. But cupcakes with the pretty swirled frosting on top? They eluded me no matter what recipe for frosting I tried. It was darn frustrating!
I am happy to announce that thanks to this cupcake frosting tutorial, I finally found out what I was doing wrong. I was using the wrong star tip! Apparently you need to use a really large star tip to make pretty frosting swirls.
In celebration, I came up with this recipe for Mint Chocolate Cupcakes. It took me a couple of tries to find a cupcake recipe that would hold up to the filling, and these fit the bill. They were scribbled in my notebook marked “to try”, so I’m not sure where I even found the recipe.
They are dense and moist and have pretty crackled tops. Then they are filled with yummy mint fudge-y goodness. And topped with mint frosting that not only tastes fabulous, but looks pretty as well. Hooray!! I am a huge fan of the Mint Hershey Kisses that come out this time of year, so I used them in the filling, and as a garnish on top. They are so good!
Here’s a little close up.
Mint Chocolate Cupcakes with Mint Fudge Filling
Mint Chocolate Cupcakes with Mint Fudge Filling
Ingredients
Cupcakes:
- 6 Tbsp soft butter
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup buttermilk
- ¼ cup sour cream
- 14 Tbsp all purpose flour 1/2 cup + 6 Tbsp
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
Chocolate Mint Filling:
- 8 Hershey's mint truffle kisses
- 2 Tbsp semi-sweet chocolate chips
- 2 Tbsp cream
- ¼ cup powdered sugar
- ¼ tsp peppermint extract
Cream Cheese Mint Frosting:
- 2 oz cream cheese softened
- ¼ cup soft butter
- 2 ½ cups powdered sugar more or less
- ½ tsp vanilla
- ½ tsp peppermint extract
- 1 ½ Tbsp heavy cream more or less
- A few drops of green food coloring
Instructions
- Cream butter and sugars for about 3 minutes, or till very light and fluffy. Beat in the egg and vanilla.
- Whisk together the buttermilk and sour cream and set aside.
- Sift together the flour, cocoa, soda, and salt. Add the buttermilk mixture alternately with the dry ingredients, about a third at a time. Mix well.
- Spoon batter into paper lined or very well greased muffin pans. Bake in a preheated 350° oven for about 18 minutes, or until a toothpick comes out clean. Cool completely.
- Filling: Melt kisses, chocolate chips, and cream in a small glass bowl in the microwave at 50% power, stirring every 30 seconds until smooth.
- Let cool for 5-10 minutes, then stir in powdered sugar and peppermint extract to your liking.
- Fill the cupcakes either by piping the filling in the middle, or by cutting an inverted cone in the top, pulling it out, spooning in some filling, and replacing the cone. Frost with mint frosting and garnish with a halved mint truffle kiss.
- Frosting: Beat together cream cheese and butter till smooth. Add remaining ingredients, adding enough cream to achieve the correct consistency. Pipe onto the top of cupcakes using a large star tip. (For best piping, the frosting needs to be pretty stiff.)
Nutrition
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Do you have to do the filling ?
I think the filling is what makes them extra yummy, but you can of course leave it out. They will probably bake faster, I’d start checking them at 15 minutes.
For the filling – is it heavy cream?
2 Tbsp cream
Thanks!
I use heavy cream or whipping cream, but I think that for this recipe even half and half cream would work in a pinch.
Is there a print icon?
Okay so I have a question……The mint kisses are only available around here during xmas time….so how do i still get that mint flavor and not use the mint kisses?
I haven’t tried anything but the mint kisses, but Andes mints might work. They aren’t as soft, so you may need to add more cream to the filling. I just try to stalk up on mint kisses when they are available, then freeze them. I sure wish they would sell them year round!
I ran into same problem looking for the kisses, was sure would be around as St Patty’s Day is coming but what I used as substitute was Junior Mints & doubled up on them, used 16, was inexpensive & delicious, all of it was delicious, thanks
I sure wish they would sell them year round. Glad to hear that the Junior Mints worked as a substitute.
do these freeze ok?
I have never tried freezing them, but I think they would be fine as long as you freeze them before adding the frosting.
These look awesome! Can you tell me how many cupcakes 1 batch makes? Thank you!
Sorry I forgot to add that to the post Janet. The recipe makes one dozen cupcakes. 🙂
These look so good! 🙂 I’m a huge fan of all things mint! Pinning for later.
Mmmm, these look so delicious. I love the combination of mint and chocolate. And you made the cupcakes so beautiful too!
Just made something like this except yours look way prettier! Love that icing!
Kara,
THese mint cupcakes look delicious, my husband will love them. I saw you at Somewhat Simples link party and started following you. I love you recipes.
I am new to blogging and would love for you to visit me at memoriesbythemile.com
Wanda Ann
Thanks Wanda! Very cool that you are a truck driver with your husband. I don’t think I have enough guts to do that. You must be one tough lady!
These look amazing! Thanks for sharing!
That chocolate mint filling sounds decadent!
Oh My! I will try this. Great recipe!
YUM!
Oh my I need to make these!