See the bottom of the post for giveaway winners.
I’m delighted to share these rich, fudgy chocolate cupcakes with a surprise mint center. Over the weekend I pressed Junior Mints into the centers of my favorite chocolate fudge batter and the result was pure indulgence: moist chocolate cupcakes with a gooey, minty core. They’re an excellent treat for mint-chocolate lovers and are perfect for late-night snacking with a tall glass of cold milk.
If you enjoy simple, crowd-pleasing desserts, these Chocolate Fudge Jr. Mint Centered Cupcakes are easy to make and bake up beautifully. The fudgy cake, thanks to a small addition of instant pudding and sour cream, stays tender and rich, while the Junior Mints melt into a soft, minty center that contrasts nicely with a classic vanilla or cream cheese frosting.
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Chocolate Fudge Jr Mint Centered Cupcakes
Easy, moist chocolate fudge cupcakes with a gooey Junior Mint center — a simple mint-chocolate dessert everyone will love.
Course: Dessert | Cuisine: American
Prep Time: 20 mins | Cook Time: 25 mins | Cooling Time: 10 mins | Total Time: 55 mins
Servings: 24 cupcakes
Ingredients
- 1 box Pillsbury Devil’s Food cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 small box instant chocolate pudding mix
- 1/2 cup sour cream
- 1 cup chocolate chips
- 3 (4 oz) boxes Junior Mints (or similar mint chocolate candies)
- Your favorite vanilla or cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C). Line two standard muffin tins with paper liners to make approximately 24 cupcakes.
- In the bowl of a stand mixer or a large mixing bowl with an electric mixer, combine the cake mix, eggs, vegetable oil, water, instant chocolate pudding mix, sour cream, and chocolate chips. Mix on medium speed for about 2 minutes, or until the batter is evenly combined and slightly thickened.
- Scoop the batter into the prepared paper liners, filling each about two-thirds full. Press 3 Junior Mints into the center of each cupcake so they are nestled in the batter.
- Bake for 22–25 minutes, or until a toothpick inserted into the cake (avoiding the candy center) comes out mostly clean. Baking times can vary slightly by oven; begin checking at 20 minutes.
- Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost each cupcake with your favorite vanilla or cream cheese frosting. The Junior Mints will form a soft, gooey mint center beneath the frosting.
- Serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage; bring back to room temperature before serving for the best texture.
Tips: Use a small cookie scoop or an ice cream scoop to portion batter evenly for consistent cupcake size. If you prefer a stronger mint flavor, you can add a drop or two of peppermint extract to the frosting, but be cautious — a little goes a long way. These cupcakes are also great made in advance and frozen unfrosted; thaw and frost before serving.
Keywords: chocolate cupcakes, mint chocolate, mint-chocolate cakes
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Giveaway winners: Congratulations to Meghan and Vicki — you won the giveaway! Your prizes will be mailed shortly. Thank you to everyone who entered and participated.
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Have a terrific week — see you soon with more delicious recipes!
