10 Reviews
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Julie on 4.25.2012
The frosting is out of this world. If you don’t care for mint and chocolate together, well, don’t eat these. 
My suggestion if you’re going to garnish with a mint leaf, don’t cut it and put it on till the very last second. They wilt fast!
VictoriaDoubleU on 10.2.2011
I made just the cupcake recipe & it turned out wonderfully moist! I needed to use up some chocolate syrup, so substituted 1/2 cup chocolate syrup, 1/2 cup milk for the 1 cup milk & it was fine.
beccarudy on 8.14.2011
The frosting was amazing! I ended up putting a junior mint into each one mid-way through baking, and one on top of my icing, they went over really well. I would’ve liked the cake to be a bit more moist, but overall they were amazing and I will make them again!
kimskitchen on 4.27.2011
I made these cupcakes for a bridal shower this past weekend. They were a hit. So good and not difficult to make. Excellent!
commila on 4.23.2011
These definitely take some time to make, since you have to let everything cool in between the three stages, but they don’t take a lot of effort. I wasn’t blown away by the cupcakes by themselves, but once I added the ganache and frosting, they were really delicious! Using a pastry bag to pipe the icing on the top, and then adding a mint leaf as in the picture above really do a lot for the presentation. I made the cupcake portion (no frosting or ganache) the night before since I was bringing them to a weeknight function, and they still tasted just fine. I cut the recipe in half and got 9 large cupcakes. I had trouble finding the clear vanilla extract at the normal grocery store, but was able to purchase some for cheap at a craft store (Michael’s).
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commila on 11.12.2011
MJRL, I believe the difference is to improve the aesthetics of the frosting. The recipe made as written (with clear imitation vanilla) produces a very white frosting. If you use vanilla extract, it will add a subtle brown color, so that your frosting might look more off-white than really bright white. Michael’s craft store sells the imitation vanilla, and it’s not too expensive.
ManicMother, can I ask which type of tip you used to pipe the frosting onto the cupcakes in your picture?
mjrl on 9.26.2011
Why does the frosting call for Clear Imitation Vanilla instead of pure vanilla extract. What will the difference be if I substitute vanilla extract? Anyone?
charityisaacandmicahsmommy on 7.20.2010
I made these today for my daughter’s 13th birthday. They were delicious and a big hit with everyone. They looked fancy, but were very easy to make. This recipe goes in the “favorites” box for sure.
Mama Holli of Nobody Puts Mama In A Corner! on 2.3.2010
These babies look delicious!!!
amandaveneman on 9.21.2009
I made these cupcakes last Friday and they were DELICIOUS. Seriously some of the best cupcakes I’ve had. And because they are gone, I am making them in cake form today because I need that taste in my mouth again! Also, I won’t feel as bad if I have one large serving of cake instead of TWO whole cupcakes!!