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!
½cupunsalted butter113 grams, room temperature (1 stick)
1teaspoonpure peppermint extract4 grams
2½cupspowdered sugar283 grams
Green food coloringoptional
12Andes mints57 grams, for garnish
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.
Storage: Store 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.