Mint and chocolate are a match made in heaven, and my Andes mint cupcakes are perfect for mint chocolate lovers! I keep things simple by folding chopped Andes candies into boxed cake mix, but the homemade mint frosting is where these cupcakes really shine! Peppermint extract and bright green food coloring are my keys to a show-stopping cupcake that’s sure to impress!
I’ve done it, folks! I’ve turned Andes mint candies into a cupcake! So easy to make, packed with mint chocolate chunks, and topped with a glorious mint buttercream. These Andes mint cupcakes are the perfect dessert or party treat!
What’s in This Andes Mint Cupcakes Recipe?
- Chocolate Cake Mix: Makes these cupcakes super quick and easy. Use your favorite brand!
- Vegetable Oil: Adds moisture and flavor to the cake.
- Eggs: Helps bind the cake together and keeps it moist and flavorful.
- Andes Mints: Add mint chocolate flavor to the cupcakes and make a beautiful garnish for the finished cupcakes. 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.
- Butter: Unsalted butter forms the base of the frosting, making it rich and creamy.
- Peppermint Extract: For the perfect mint flavor, I opted for peppermint extract. Mint extract is too overpowering and can taste like toothpaste.
- Powdered Sugar: Sweetens the frosting without making it gritty.
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How to Store
Store leftover Andes mint 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.
Tips for Success
- Bake until a toothpick inserted into the center comes out clean.
- 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.
- Gel food coloring is great for that intense and vibrant frosting but totally optional.
Andes Mint Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- 13.25 ounces chocolate cake mix 375 grams (1 box)
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 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 together the water, vegetable oil, and eggs until smooth. Pour the dry cake mix over top and mix until just incorporated.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- 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
How to Make Andes Mint Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line a 12-count cupcake tin with paper liners and set aside. In a large bowl, whisk together 1 cup of water, ½ cup of vegetable oil, and 3 large eggs until smooth. Pour 13.25 ounces (1 box) of dry chocolate cake mix over top and mix until just incorporated. Gently fold in the chopped 1 cup of chopped Andes mints.
Bake the Cupcakes: 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 to cool to room temperature before frosting.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter and 1 teaspoon of pure peppermint extract on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, slowly add 2½ cups of powdered sugar. Once all of the powdered sugar has been incorporated, add the green food coloring, if using. Beat the frosting on medium-high speed until light and fluffy, about 2 minutes. Transfer the frosting to a piping bag fitted with your choice of tip.
Frost the Cupcakes: Frost the cooled cupcakes and top each with an Andes mint.
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