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 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.
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 teaspoon 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.