Junior Mint Cupcakes Recipe

Kristan Roland | Confessions of a Cookbook Queen Updated

Junior Mint Cupcakes celebrate the combination of chocolate and mint. Complete happiness in one cupcake!

Junior Mint Cupcakes Photo

Mint and chocolate has to be one of my favorite flavor combinations of all time. Even as a kid, I favored mint over fruity flavors, and my toddler Lucy is the same.

Because Lucy loves mint and chocolate so much, I often pick up a box of Junior Mints for us to share. They’re small and soft, so they are safe (although a bit messy) for her to eat. And I get to share with her. I mean… I’m just making my kiddo happy. My duty as a parent, right?

There is nothing sweeter than seeing Lucy’s chubby face covered in chocolate and a giant smile. And because my kids are my biggest inspiration when it comes to baking, I knew that Junior Mint Cupcakes needed to happen.

Junior Mint Cupcakes Picture

I started with a dark chocolate cupcake that has a hint of mint. Trust me when I say that it is good enough on its own. I topped that with a creamy mint buttercream and a dip in a soft chocolate shell, because I'm regularly over the top like that.

These are the cupcakes dreams are made of. Unless your dreams aren’t made of cupcakes... in which case, what is wrong with you?

I made this recipe to yield a dozen cupcakes. With a family of four, that is enough for us to eat our fill and have plenty left to share. If you want your typical two dozen batch, the batter is easy enough to double!

Junior Mint Cupcakes Image

As far as the frosting is concerned, a hefty amount was required for the gorgeous peppermint pillow you see on top of these cupcakes. If you plan on frosting your cupcakes less generously, half the frosting recipe and you’ll be just fine.

This is the kind of recipe that is perfect year-round and always received well by kids and adults alike. My Lucy Goose loved them!

Enjoy!

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Junior Mint Cupcakes Recipe

    12 Servings

Ingredients

For the Cupcakes:
  • 1 cup Granulated Sugar
  • 1 cup All-Purpose Flour
  • 1/2 cup Dutch Processed Cocoa, Like Hershey Special Dark
  • 3/4 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1 large Egg
  • 1/2 cup Milk
  • 1/4 cup Vegetable Oil
  • 1 1/2 teaspoons Mint Extract
  • 1/2 cup Boiling Water
For the Frosting:
  • 12 tablespoons Salted Butter, Slightly softened
  • 4 ounces Cream Cheese, Slightly softened
  • 3 tablespoons Milk
  • 1 1/2 teaspoons Mint Extract
  • 5 cups Powdered Sugar
For the Chocolate Shell:
  • 1 cup Semisweet Chocolate Chips
  • 2 tablespoons Vegetable Shortening
  • 12 Junior Mints, For garnish

Directions

For the Cupcakes:

  1. Preheat oven to 350°F. Line 12 muffin tins with liners and set aside.
  2. In the bowl of your mixer, combine sugar, flour, baking soda, baking powder, and cocoa powder.
  3. Add eggs, milk, oil and mint extract and beat on medium speed for 2 minutes.
  4. Slowly stir in boiling water. Fill muffin tins evenly with batter and bake for about 20 minutes or until tops spring back when lightly touched in the center.
  5. Let cool completely on a wire rack.

For the Frosting:

  1. In the bowl of your mixer, beat butter, cream cheese, milk and mint extract on medium speed until smooth.
  2. With the mixer on low, slowly add powdered sugar, beating until just combined. Increase speed to medium high and beat for one minute.
  3. Frost cooled cupcakes using a spatula, or a piping bag fitted with a large round piping tip.
  4. Place cupcakes in the refrigerator to let the frosting chill for 30 minutes prior to dipping in the coating.

For the Chocolate Shell:

  1. In a microwave safe bowl, heat chocolate chips and shortening, stopping every 30 seconds to stir until combined and smooth.
  2. Remove cupcakes from the refrigerator and hold upside down, dipping each in the chocolate mixture.
  3. Let the excess chocolate drip off for a moment before placing back on your plate and topping with a Junior Mint.

Recommended

Source: Cupcakes heavily adapted from Hershey
Published:
Modified:
Author:
Source:
Cupcakes heavily adapted from Hershey
Cooking Method:
Baking
Cuisine:
Frosting
Category:
Desserts
Tags:
, , , , , , ,
Related Recipes:
Cupcake Recipes, Baking Recipes, Baked Recipes, Chocolate Recipes, Mint Recipes, Dessert Recipes, Party Food Recipes, Frosting Recipes
Recipe Yields:
12 cupcakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Kristan Roland
Source: Cupcakes heavily adapted from Hershey
Recipe Yields: 12 cupcakes
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 216
Calories 585

% Daily Value*
41%
Total Fat 27g
67%
  Saturated Fat 13g
8%
Sodium 203mg
29%
Total Carbohydrate 88g
2%
  Dietary Fiber 2g
  Sugars 75g
7%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!