Dense Mint Chocolate Cakes

Chocolate-Cupcake-Covered Mints


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Who doesn't enjoy the sweet and refreshing taste of a chocolate-covered mint? Now, the classic candy has been converted into a mouth-watering pastry. One bite into these moist chocolate cupcakes can delight as it reveals a creamy mint filling inside.

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Serving Size / Yield

24 servings


  • Cake:
  • 1 C. Sour Cream
  • 1/2 C. Canola Oil
  • 1 tsp. Pure Vanilla Extract
  • 3 Eggs
  • 1 15.25 oz. box Chocolate Cake Mix
  • 1/2 C. Buttermilk
  • Filling:
  • 1/3 C. Semi-Sweet Chocolate Chips
  • 1 Tbs. Low Fat Cream Cheese, softened
  • 1 tsp. Mint Extract
  • 1/4 C. Confectioner's Sugar, plus additional for garnish
  • Sliced Almonds, for garnish

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Preheat oven to 350 degrees. Line two cupcake pans with paper liners. Whisk together sour cream, oil, and vanilla extract. Add eggs one at a time to sour cream mixture, stirring well between each addition. In a small bowl, mix buttermilk with 1/4 cup of water. Alternate between stirring the cake mix and buttermilk mixture into the sour cream mixture, starting and ending with the cake mix. Spoon batter into liners until they are about 2/3 full. Bake for 14-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before filling.
Place chocolate chips in a microwaveable bowl and microwave on high heat for 1 1/2 minutes until melted, stirring every 30 seconds. Stir in cream cheese, mint extract, and confectioner's sugar. Use a pastry bag to squeeze the filling into the cooled cupcakes. Sprinkle cupcakes with confectioner's sugar and almonds before serving.

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