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Andes Mint Cupcakes

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Andes Mint Cupcakes are the best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

Andes Mint Cupcake on a white background with Andes mint candy scattered around.

Andes Mint Cupcakes

Andes mint patties in cupcake form. Yep, you heard right. I took a classic chocolate mint candy and turned it into a cupcake.

If you’ve been around long enough, you know I enjoy doing things like this. Remember these banana pudding cupcakes?

While I’m not a super-huge fan of chocolate and mint I still like the combo once in a while. And I always prefer more chocolate to mint ratio. Just like the Andes mints.

Andes Mint Cupcakes on a black wire rack.

To start this recipe I needed the perfect chocolate cupcake. That was a daunting task in itself. I’ve never made chocolate cupcakes from scratch.

I do have a couple of regular chocolate cake recipes, but they are not worthy of “the best chocolate cupcake” title.

So I began the three-day long task of developing, testing, and retesting recipes.

That’s right! Three whole days just for one cupcake recipe!!

I’m so thankful for hubs’ coworkers who are more than eager to be my taste testers and send unbiased feedback home with him. Their guidance aided me during the process.

Chocolate mint cupcakes with Andes mint candies.

Today’s cupcakes are so moist and full of chocolate flavor. They are just like the cupcakes you’d get from a boxed cake mix.

One very important thing to remember is to not over bake them. Leaving the cupcakes in the oven any longer than needed will dry them out. Mine took exactly 18 minutes.

You will notice that this recipe calls for both oil and butter. It’s needed. Don’t try to omit the oil. Cocoa powder tends to make baked goods extremely dry so you need that extra moisture in there.

I tried using all butter, but the cupcakes had a brownie-like texture, which caused the tops to crack and break off. The oil is necessary.

Using half brown sugar will also help keep the cupcakes from drying out. I think I say this in every single recipe. Brown sugar is the wonder sugar!

Close-up view of Andes mint cupcakes on a wire rack.

The frosting got rave reviews the first time around! Everyone loved it.

It’s a basic buttercream, just like all my frostings. The only difference is it’s flavored with peppermint extract and colored green.

The best part about this frosting is you can use as little or as much peppermint and coloring as you like.

If you feel that you need more peppermint, add only ¼ tsp more at a time. Peppermint can be overwhelming in large quantities.

There you have it. The best chocolate cupcakes with smooth, creamy mint frosting. These will even make great St Patrick’s Day treats! Enjoy!


Tips for making Andes mint cupcakes

  • These cupcakes bake up a lot. Using more than 2 tablespoons of batter will cause the cupcakes to overflow in the pan.
  • I used peppermint extract because I like it best. You can use any mint extract you prefer.

More cupcake recipes you’ll love

  1. Chocolate Zucchini Cupcakes
  2. Chocolate Raspberry Cupcakes
  3. Chocolate Cherry Cupcakes

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Chocolate mint cupcakes with Andes mint candies.

Andes Mint Cupcakes

Yield: 20 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

Ingredients

For the cupcakes

  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ½ cup (105 grams) light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (130 grams) all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (180 milliliters) milk

For the frosting

  • 1 cup (226 grams) unsalted butter, soft
  • 3 cups (360 grams) confectioners’ sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon peppermint extract
  • 3-4 drops green food coloring
  • chocolate mint candies, optional

Instructions

Make the cupcakes

  1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
  4. Spoon 2 tablespoons of batter into the paper-lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.

Make the frosting

  1. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

Notes

Make ahead tip

  1. The cupcakes can be made 1 day in advance before frosting. Cover and refrigerate each overnight. Frost the cupcakes the next day.
  2. Or the cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost as desired.
    Keep frosted cupcakes covered and store in the refrigerator for up to three days. Bring it to room temperature just before serving.
  3. Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
  4. Or the frosting can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 78mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 2g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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