Andes Mint Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Cool Time: 30

Total Time: 1 5

Servings: cupcakes

Calories: 482kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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.

Nutrition