Thin Mint Cupcakes

These Thin Mint Cupcakes are rich, chocolatey treats infused with refreshing peppermint flavor and topped with a smooth peppermint buttercream and silky chocolate ganache. Inspired by the classic mint-chocolate combination, these cupcakes are perfect for holidays, celebrations, or whenever you crave a cool and decadent dessert.

Why You’ll Love This Recipe

These cupcakes combine deep cocoa flavor with a refreshing hint of peppermint for the perfect balance of rich and cool. The texture is soft and moist thanks to a blend of butter and coconut oil. The peppermint buttercream adds a creamy, minty finish, while the chocolate ganache creates a smooth, glossy topping that makes each bite irresistible. They are easy to prepare, impressive to serve, and ideal for parties, gatherings, or festive occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup coconut oil, melted
2 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon peppermint extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk

For the peppermint buttercream frosting:
1 cup unsalted butter, softened
3 cups confectioners’ sugar
2 teaspoons peppermint extract
2 tablespoons heavy cream
2 to 3 drops green food coloring (optional)

For the chocolate ganache:
2 cups semi-sweet chocolate chips
1 cup heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
3. Add the melted coconut oil and mix until combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

To make the frosting:
10. Beat the softened butter until smooth and creamy.
11. Gradually add the confectioners’ sugar, mixing on low speed until incorporated.
12. Add the peppermint extract and heavy cream. Beat until light and fluffy.
13. Add green food coloring if desired and mix until evenly tinted.
14. Pipe or spread the frosting onto completely cooled cupcakes.

To make the ganache:
15. Heat the heavy cream in a small saucepan until it just begins to simmer.
16. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 to 3 minutes.
17. Stir until smooth and glossy, then mix in salt and vanilla extract.
18. Allow the ganache to cool slightly before spooning it over the frosted cupcakes.

Servings and timing

Servings: 12 cupcakes

Preparation time: 20 minutes
Baking time: 18 to 22 minutes
Cooling and decorating time: 30 to 40 minutes
Total time: Approximately 1 hour 20 minutes

Variations

For an extra minty flavor, add 1 tablespoon of finely chopped fresh mint leaves to the batter.
You can fold mini chocolate chips into the cupcake batter for added texture.
For a filled version, core the cupcakes and add a spoonful of chocolate ganache inside before frosting.
If you prefer a lighter topping, skip the ganache and sprinkle crushed mint chocolate candies over the frosting.
You can also make this recipe as a single 8-inch cake by adjusting the baking time to 30 to 35 minutes.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them for up to 5 days.

Before serving, allow refrigerated cupcakes to sit at room temperature for about 20 minutes so the frosting and ganache soften.

These cupcakes can also be frozen without the ganache for up to 2 months. Thaw overnight in the refrigerator and decorate before serving.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to balance the flavor.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them the next day.

How do I make the cupcakes extra moist?

Be careful not to overbake them and measure your flour accurately to avoid a dry texture.

Can I use natural cocoa powder instead of unsweetened cocoa powder?

Yes, natural unsweetened cocoa powder works well in this recipe.

What if I do not have coconut oil?

You can substitute it with an equal amount of vegetable oil.

How do I prevent the ganache from being too runny?

Allow it to cool and thicken slightly before spooning it onto the cupcakes.

Can I skip the food coloring?

Yes, the food coloring is optional and only adds visual appeal.

Can I make this recipe into mini cupcakes?

Yes, bake mini cupcakes for about 10 to 12 minutes.

How strong is the peppermint flavor?

The flavor is balanced and refreshing. You can slightly reduce the peppermint extract if you prefer a milder taste.

Can I double this recipe?

Yes, simply double all ingredients to make 24 cupcakes.

Conclusion

Thin Mint Cupcakes are a delightful blend of rich chocolate and cool peppermint, topped with creamy frosting and smooth ganache. Whether you are baking for a holiday celebration or simply indulging your love of chocolate and mint, these cupcakes are sure to impress with both flavor and presentation.

Print