Ingredients
For the chocolate cupcake
- 1/2 box chocolate cake mix
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup sour cream
- 2/3 cup of water
- 2 eggs
- 1 teaspoon of vanilla
- 1 tablespoon of instant coffee
For the minty ganache filling:
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1 teaspoon vanilla
- 1 teaspooon mint extract
For the mint chocolate chip frosting:
- 4 cups powdered sugar
- 1 cup butter
- 1/2 teapoon vanilla
- 1 teaspoon mint extract
- 1/4 cup mini chocolate chips
- pinch of salt
- Optional: green food coloring
Instructions
For the cupcakes:
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
- Mix all of the cake ingredients together and fill the liners until 2/3 full.
- Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean.
For the minty ganache filling:
- Heat the heavy cream over medium heat until just under boiling or in the microwave for 1 minute.
- Pour the warm cream over the chocolate chips and stir until smooth.
- Stir in the extracts and set aside to cool and thicken.
For the mint chocolate chip frosting:
- In the bowl of an electric mixer, cream the butter and then stir in the powdered sugar and whip until light and fluffy.
- Then stir in the extracts, salt and chocolate chips.
- Optional: Add a drop or two of the green food coloring to give it a light green color.
To assemble:
- After the cupcakes have cooled, cut a small cone from the middle of each cupcake using a paring knife. Save the cone of cake to put back after filling.
- Pour the minty ganache filling into a piping bag or plastic storage bag.
- Fill each cupcake by piping about a tablespoon or so of the filling into the hole.
- Place the little piece of cake back over the filling and push down a little. The frosting will cover it if it looks messy.
- Transfer the mint chocolate chip frosting to a piping bag or a plastic storage bag and pipe a swirl of icing over the top of each cupcake and top with a mini chocolate chip.
