Mint Cream Truffle Cupcakes

Mint Cream Truffle Cupcakes are made with rich devil’s food cake, filled with fluffy mint marshmallow creme. Then, generously topped with minty frosting. A scatter of holiday sprinkles make them festive, and each cupcake is crowned with a single dark chocolate mint creme truffle.

I couldn’t let the holidays pass without celebrating one of the most popular flavors of the season! I’ve always loved mint best when paired with chocolate (evidence of this here and here). These cupcakes are just the right amount of minty without being overpowering. The flavor reminds me of a Peppermint Patty.

Dressed for the holidays!

The cupcakes look party-ready in red baking cups (similar here), and multi color holiday sprinkles. You’ll probably be able to find similar sprinkles ee-ee-verywhere right now, but if you’re strictly an online shopper you can find the nonpareils here and the tri-color sprinkles here.

Devil’s food cupcakes.

These cupcakes are moist and deeply chocolaty, with a hint of brown sugar flavor. Bake them and let them cool. Then give them a center of pure sugary bliss with ready-made marshmallow cream that’s been ‘zhuzh’-ed up with mint extract.

Minty buttercream.

Mint buttercream is easy and quick to make – top each cupcake with a mint truffle. If you’d like the nonpareils to stick to the truffles (as pictured) then brush each with a tiny amount of clear corn syrup.

The Alter Eco Mint Creme Truffles came in a box of goodies sent to me by Fair Trade Certified, and I was immediately inspired to make these cupcakes!

Fair Trade’s causes are so worthy, such as creating safe environments for workers and supporting farmers all over the globe. It’s so easy for us to help too. Simply while we Christmas shop (or even grocery shop!). Just look for the Fair Trade label on chocolates, coffee, clothing, and cosmetics.  You can find their shopping guide here.

My mom loves Peppermint Patties, so I’m eyeing these for her February birthday!

Huge thanks to all of the contributors to this month’s Fair Trade Box. Following you’ll find links to all of the items!

Felt Mice Ornaments, West Elm, Pact Knee High Socks, Terralite Rice Bran Wax Tealights, Lake Champlain 5 Star Chocolate Bars, Laughing Man Colombia Huila Ground Coffee, Alter Eco Mint Creme Truffles, Bee Bella Holiday Variety 3 Pack of Lip Balm, Prana Slouch Tote.

Mint Crème Truffle Cupcakes

Heather Baird

The power couple of mint and chocolate give these cupcakes a true flavor of the season. Top each cupcake with holiday sprinkles for extra holiday appeal. If you can't find the mint cream truffles I use in the blog post, peppermint patties could be used instead – or Andes mints!

Double the buttercream recipe for extra-tall frosting, like the cupcakes pictured in this post.

5 from 1 vote

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cupcakes

• 1 cup unsalted butter, softened
• 1 1/2 cups light brown sugar, packed
• 2 eggs at room temperature
• 6 tablespoons unsweet dark cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2/3 cup sour cream, room temperature
• 3/4 cup hot coffee

Marshmallow-mint filling

• 10 oz. marshmallow cream or fluff
• 1/2 teaspoon mint extract

Mint buttercream and decors

• 1 cup unsalted butter, softened
• 6 cups confectioners’ sugar
• 1/2 teaspoon mint extract
• Heavy cream
• 1/2 cup mixed red white and green nonpareils and sprinkles
• 24 mint crème truffles Alter Eco recommended

Instructions

 

Cupcakes

• Make the cupcakes: Preheat oven to 350°F. Line cupcake tins with paper liners.
• Using an electric mixer beat the butter in a large bowl until creamy. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; mix well.
• Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour.
• Add the hot coffee and mix until a smooth thin batter forms.
• Fill the cupcake liners about 3/4 full. Bake the cupcakes for 15-20 minutes, or until the cupcakes spring back when pressed in their centers. Let cool completely on a wire rack. Make holes in the centers of the cupcakes using a serrated knife or cupcake corer.

Filling and frosting

• Make the filling: Place the marshmallow cream in a large microwave-safe bowl and heat in the microwave for 30 seconds, or until softened. Add the extract and stir until smooth. Transfer the mixture to a piping bag with the end snipped and pipe a small amount of cream inside the cupcakes. Alternatively you may spoon the filling into the cores.
• Make the buttercream: In an electric mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar on low speed until combined. Beat in cream a little at a time until thinned, then mix on high 3 minutes. Add mint extract and beat again. Transfer the frosting to a piping bag fitted with a plain 1/2-inch decorator tip. Have sprinkles ready to hand. Pipe a large swirl of buttercream on cupcakes one at a time, pausing to add sprinkles just after you’ve piped the frosting onto a cupcake. Add a mint cream truffle on top of each cake.

Notes

Brush truffles with a tiny amount of corn syrup to make nonpareils stick to the truffles.

Keyword alter eco chocolates, marshmallow frosting, mint truffles

Tried this recipe?Let us know how it was!