Go Back

Andes Mint Chocolate Cupcakes

Delightful Andes Mint Chocolate Cupcakes combine rich chocolate flavors with refreshing mint, perfect for any celebration or sweet indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 3 cups sugar
  • 3 cups flour
  • 1.5 cups cocoa powder Use high-quality cocoa for better flavor.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 large eggs Ensure they are at room temperature.
  • 0.5 cups oil
  • 2 teaspoons vanilla
  • 1.5 cups milk At room temperature.
  • 1.5 cups water
Frosting
  • 1 cup unsalted butter, softened At room temperature.
  • 1 teaspoon salt
  • 4 cups powdered sugar
  • 3-4 tablespoons milk Adjust for desired consistency.
  • 1 teaspoon mint extract Adjust according to taste.
  • 1-2 drops green food coloring For visual appeal.
Decoration
  • Andes mints for decorating Melted and whole for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prep your muffin pan(s) with liners.
  2. In the bowl of a stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, and salt.
  3. Add the wet ingredients: eggs, oil, vanilla, milk, and water. Mix on low speed for about a minute, then increase to medium for another two minutes, scraping the sides of the bowl as needed.
Baking
  1. Measure the cupcake batter into each liner, filling them about ⅔ of the way full.
  2. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Frosting
  1. In the stand mixer, beat together softened butter and salt, then add half of the powdered sugar.
  2. Once combined, add the rest of the powdered sugar and mix on low speed until smooth.
  3. Add in 2 tablespoons of milk and mix on medium for about two minutes. Add more milk as needed until creamy.
  4. Stir in green food coloring and mint extract, ensuring an even mix.
Decoration
  1. Melt about ¼ of the Andes mints in the microwave in short bursts, then transfer the melted chocolate to another piping bag.
  2. Drizzle the melted chocolate over the frosted cupcakes, then top each with a whole Andes mint and a sprinkle of chopped pieces.

Notes

Store any leftover cupcakes in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. Unfrosted cupcakes can be frozen for later use. Adjust mint extract to taste and use high-quality cocoa powder for richer flavor.