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 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.
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.
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!
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!
Here are some items I recommend for making this recipe:
Andes Mint Cupcakes
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
For the frosting
- 1 cup unsalted butter soft
- 3 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 3-4 drops green food coloring
- chocolate mint candies optional
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.
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.
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
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.
All images and text ©Jen Sobjack/Baked by an Introvert.
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