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Irresistible Shamrock Mint Chocolate Cupcakes Recipe with Fudgy Ganache

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Moist chocolate cupcakes infused with subtle peppermint extract and topped with a rich, fudgy ganache. Perfect for St. Patrick’s Day or any festive occasion.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240 ml) buttermilk (or dairy-free milk with 1 tbsp vinegar)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • ¾ cup (180 ml) hot water
  • 8 oz (225 g) bittersweet chocolate chips or chopped chocolate
  • ¾ cup (180 ml) heavy cream
  • 2 tbsp (28 g) unsalted butter, softened
  • ¼ tsp peppermint extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk together buttermilk, vegetable oil, sugar, eggs, peppermint extract, and vanilla extract until smooth and slightly frothy, about 2 minutes.
  4. Gradually add dry ingredients to wet ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing.
  5. Slowly pour in hot water, stirring carefully until fully combined and batter is smooth and thin.
  6. Fill cupcake liners about two-thirds full using an ice cream scoop or spoon.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. To make ganache, chop bittersweet chocolate and place in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes.
  10. Stir ganache gently until smooth and glossy. Add softened butter, peppermint extract, and a pinch of salt. Stir until butter melts and ganache is velvety.
  11. Frost cooled cupcakes by spooning or spreading ganache on top. For a polished look, dip cupcake tops into ganache or pipe swirls.
  12. Let ganache set at room temperature for about 30 minutes or refrigerate briefly before serving.

Notes

Avoid overmixing the batter to keep cupcakes tender. Bloom cocoa powder with hot water to deepen chocolate flavor. Use fresh peppermint extract for best taste. Let ganache set fully on cooled cupcakes to prevent sliding. If ganache is too thick, add warm cream; if too thin, cool longer.

Nutrition

Keywords: mint chocolate cupcakes, shamrock cupcakes, fudgy ganache, St. Patrick's Day dessert, easy cupcakes, chocolate mint dessert

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