WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes

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This cupcake is great, if you like cornbread. Even with icing, the cupcake itself tasted more like bread and less like cake. The mint-infused cream is a complete waste of time and resources as it doesn't even register when you're eating the cupcake. It feels like something is missing from the final product, and I'm convinced it's because the author (and winner of Cupcake Wars chose to alter the winning recipe so as to maintain exclusivity. Thus, I would recommend avoiding this recipe if you're looking for good mint chocolate cupcakes.

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I have made this recipe twice now and the cake always comes out dry. The last time I made it I brushed the cooled cupcakes with a mint chocolate liquor before icing. The cake absorbed the liquid and made the cake moist and flavorful.

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i think this recipe is wonderful.. when i saw it i wanted to make it right way!!!!!!!!!!

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Easy to make, delicious. I substituted the fancy Ghirardelli with a medley of chopped- up Easter leftover candy, and the cupcakes still came out perfect!
I was not familiar with the unit of measure for the mint, so I just boiled a whole bunch from the yard in a mix of 1-2 heavy whipping cream- milk. Very minty, green colored.
Also a mint syrup/ icing work great if one is not feeling the need for all that butter in the frosting.

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Made these cupcakes for a baby shower and everyone raved about them, I substituted the mint infused cream with Baileys Irish Creme coffee creamer because I could not find fresh mint at my local grocer. Everyone loved these cupcake, very moist and minty!!

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I decided to make this recipe without the fresh mint. It was really gross. I gave this 4 stars because I didn't follow the recipe the way I was supposed to but the cupcakes were dense and not very sweet. They had a taste of too much baking powder,(I did follow the rest of the ingredients perfectlymaybe that would have been covered up with the mint. I would also recommend cutting the frosting quantity in half. Hope this helps someone not be lazy-use that mint!!!

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YUCK!!!! I made these with my two friends and we followed the recipe to a T, it was so oily the cupcake was boiling in oil.

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OMG these were FANTASTIC! I loved the fact that they were minty but not overly in your face minty! I actually filled all the cupcakes to the top and the batter filled 12 perfectly. My daughter and I added a little bit of food coloring into the icing to give it a slight green tint.

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Cupckes were good but not that minty. Could have been a tad more moist. I didn't fill the liners more than 2/3 full and they really didn't rise much. I should have filled them more. Buttercream wasn't that minty so I added chocolate and mint extract.

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My family and I loved these cupcakes. I made them for Father's Day and they were a hit. The only thing I added was a peppermint flavor to the butter cream frosting and some green food coloring to complete the look.