Deliciously decadent, these Andes Mint Cupcakes are perfect for mint chocolate lovers! Simple to make, they’re great for parties or as a show stopping dessert!
Mint Chocolate Cupcakes with Mint Buttercream
Moist chocolate cupcakes, topped with finger-licking mint buttercream, each homemade cupcake is crowned with an addictive Andes mint. The perfect dessert or party treat. They look fantastic and are so easy to make.
Looking for cupcakes? Why not also try my Chocolate Chip Cupcakes or my Gingerbread Cupcakes.
Why You’ll Love this Chocolate Mint Cupcakes Recipe:
- Easy: These beautiful cupcakes are so easy to make! Made mostly with pantry staples, these green gems come together great for novice and master bakers alike.
- A Crowd Pleaser: With its vibrant green buttercream and Andes mint these cupcakes, this cupcake will wow the crowd.
- Perfect Chocolate Cupcakes: These little beauties come out light and fluffy!
If you love mint chocolate, be sure to try these Chocolate Andes Mint Cookies!
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How to Make Andes Mint Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- In a large bowl, whisk your dry ingredients and in a medium bowl, mix your wet ingredients.
- Mix wet and dry ingredients together, and fold in chopped Andes mints.
- Fill lined cupcake tin with the batter then bake.
- Mix your buttercream ingredients with a stand mixer.
- Pipe your buttercream onto the cooled cupcakes.
- Top with an Andes mint.
Use unsweetened cocoa powder because you’ll add sugar separately and you don’t want them oversweet. I like to use Dutch-process cocoa powder for the richer color, but you can also use natural cocoa powder.
Instead of chopped Andes mints, use 1 cup of Andes Creme de Menthe Baking Chips or ½ cup chopped Andes Mints and ½ cup chocolate chips of your choice.
Gel food coloring is great for that intense and vibrant frosting.
While I haven’t tested a gluten free variation of this recipe, you can certainly try replacing the all-purpose flour with a 1:1 gluten free flour replacement.
Packed with chopped-up Andes mints, these cupcakes are the perfect balance between mint and chocolate!
more general text about the recipe
Make Ahead Instructions
You can bake cupcakes up to two days ahead of serving. Simply arrange the unfrosted cupcakes on a baking sheet, wrap the sheet with plastic wrap and store at room temp. Frost before serving.
How to Store Andes Cupcakes
Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw before frosting and serving.
Recipe Tips
- For the perfect mint flavor, I opted for peppermint extract. Mint extract is too overpowering and can taste like toothpaste.
- Bake until a toothpick inserted into the center comes out clean.
This is the classic Andes mint turned into a cupcake! So easy to make, packed with chocolate chunks and topped with a glorious mint buttercream. Mint and chocolate, a match made in cupcake heaven!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Andes Mint Cupcakes Recipe
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Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour 120 grams
- 1 cup granulated sugar 200 grams
- ½ cup unsweetened cocoa powder 42 grams
- 1 teaspoon baking powder 4 grams
- ½ cup whole milk 114 grams
- ½ cup vegetable oil 100 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup chopped Andes mints 170 grams
For the Mint Buttercream
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 teaspoon pure peppermint extract 4 grams
- 2½ cups powdered sugar 283 grams
- Green food coloring optional
- 12 Andes mints 57 grams, for garnish
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the flour, sugar, cocoa, and baking powder together.1 cup all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder
- In a medium bowl, whisk the milk, vegetable oil, eggs, and vanilla together until smooth.½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients and mix just until incorporated.
- Gently fold in the chopped Andes mints.1 cup chopped Andes mints
- Fill the cupcake liners ⅔ full with cupcake batter. I use a ¼-cup cookie scoop to ensure they’re all the same size.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and allow them cool to room temperature before frosting.
For the Mint Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peppermint extract on medium speed until light and fluffy, about 2 minutes.½ cup unsalted butter, 1 teaspoon pure peppermint extract
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the green food coloring, if using.2½ cups powdered sugar, Green food coloring
- Beat the frosting on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost the cooled cupcakes and top each with an Andes mint.12 Andes mints
Notes
- For the perfect mint flavor, I opted for peppermint extract. Mint extract is too overpowering and can taste like toothpaste.
- Bake until a toothpick inserted into the center comes out clean.
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