Ann Reardon

Cupcake Frosting – Chocolate Mint Ganache Recipe

mint chocolate cup cake ganache

Rich chocolate cupcakes with creamy mint chocolate ganache and a slice of peppermint crisp.  You can eat these as is or heat them in the microwave, let the ganache melt down over the warm cake and serve with a generous scoop of vanilla ice cream.

For the chocolate cupcake recipe I use best ever chocolate cake recipe here.

To make a ganache that is piping consistency at room temp, you will need to make it a day ahead and let it sit in the fridge overnight.

Chocolate Mint Ganache Frosting Recipe (for 10 cupcakes)

200g (7.05 ounces) of chocolate
220 millilitres (7.44 fluid ounces) of cream (35% fat or higher)
1 sprig of mint
25g (0.88 ounces) or 2 Tbspns unsalted butter
1 Peppermint Crisp Chocolate bar for decoration (optional)

chocolate for ganacheBreak up the chocolate in a bowl.  I like to use half milk chocolate and half dark chocolate (70% cocoa), this is purely dependent on how you like your ganache to taste.  If you use all milk, it tastes a bit creamy, all dark and it’s a bit too strong.  If you use half-half it ends up tasting like milk chocolate.

cream with a sprig of mint ganache ingredients for recipe

Measure your cream and mix in your mint.  One sprig of mint gives a subtle mint flavour, add more if you want something more intense. (Caution – one time I added a handful of chopped mint and the flavour was so strong that it was inedible).

Bring the cream to the boil then pour through a sieve over the chocolate.  Leave it to sit for a minute so the chocolate can melt. Then stir until smooth.

pour cream over the chocolate ganache stir ganache until smooth how to cook that

Add the butter and stir some more.  Don’t worry if your ganache seems too runny it will go firm as it cools. Place the bowl in the fridge overnight.  (Tip – do not cover warm ganache with plastic wrap as water from steam will form on the wrap and drop into the ganache).

add butter to the chocolate mint ganacheThe next day spoon the ganache into a piping bag or plastic ziplock bag.  Leave on the bench for a few minutes to soften.  Pipe generous swirls onto your cupcakes and top  with a mint leaf or a shard of peppermint crisp chocolate bar.

yummy chocolate mint ganache cupcake frosting recipe

Enjoy!

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

21 Comments View Comments

  1. Rating: 5

    I used salted caramel chocolate in this recipe and it’s so delicious too! Hard to not eat it all before it gets onto my birthday cake!

  2. How to make this glaze…….is it melted chocolate drizzled on the cake

  3. This looks so good, I loved making you chocolates, its the same technique as the mint filling, was very popular with my partners work mates. Thank you so much for sharing you tips and tricks.

    • Admin HowToCookThat

      Thanks Shauntai.

  4. Wat can we use inspit of glucose syrup

    • Admin HowToCookThat

      Hi Toral, You could use corn syrup as a replacement.

      • Heck of a job there, it aboutslely helps me out.

  5. Can u make a cake like this ?

    • Real brain power on diaslpy. Thanks for that answer!

  6. Can I use mint essence? If so how much

    • Ann

      Hi Claire yes you can, just one drop at a time, mix leave to sit for a minute taste and add more as needed.

  7. Whats the difference between cream and whipping cream… Can i use whipping cream instead of cream

    • ann

      Hi Milza it depends what country you are in as to what cream is called. Here in Australia both cream and whipping cream are fine (cream has a tiny bit of gelatin in it to make it look thicker when poured on desserts). Either will be fine for ganache.

  8. Hi Aan thanks for your site.Never seen someone like you blessed with so many talent.You make life seem so easy.Can,t wait to see more of your talent.Enjoying it.May The Lord grant you with everything your heart desires.mwah

    • ann

      Thanks Mwah and may God bless you too.

  9. hello, i want to make everything you have but i dont know how to convert measurments 🙁 know of a accurate website i can go to convert measurements? thanks!

    • ann

      Hi Alina, If you go to google and type for example 200g = oz google tells you without needing to go to any page.

      • Heck yeah bab-yee keep them coming!

  10. Hi Ann. Im so in love with your blog <3 I found you on youtube and you videos are pretty awesome too! Thank you! Can I ask if I can use mint essence instead of the real mint? Does it have any bad effect on the Ganash ? Thank you soooo much in advance! Love Ivandra

    • ann

      Thank you Ivandra, yes you can use mint essence, the flavour will be a little different to using fresh mint but it will not negatively effect the ganache at all. Enjoy

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