Andes Mint Chocolate Cupcakes
These Andes Mint Chocolate Cupcakes are a combination of rich chocolate and refreshing mint. It is soft chocolate cupcakes decorated with Andes mints that are great to bake for St. Patrick’s Day.
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It’s a simple way to bring chocolate and mint together in one delicious treat. Serve them together with St. Patrick’s Green Tea Truffles and St. Patrick’s Day Chocolate-Covered Strawberries.
How to Make Andes Mint Chocolate Cupcakes
Ingredients you’ll need for cupcakes
Ingredients you’ll need for the frosting
Step-by-Step Guide
1. Start by preheating your oven to 350°F and prepping 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. Once that’s all mixed, it’s time to add the wet ingredients: eggs, oil, vanilla, milk, and water. Mix on low speed for about a minute, then bump up the speed to medium for another two minutes. Don’t forget to scrape down the sides of the bowl and mix again to ensure everything is well combined.
4. Measure the cupcake batter into each liner, filling them about ⅔ of the way full. Pop them in the oven and bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting!
5. For the frosting, beat together softened butter and salt in the stand mixer, then add half of the powdered sugar.
6. Once combined, add the rest of the powdered sugar and mix on low speed until smooth. Add in 2 tablespoons of milk and bump up the speed to medium for about two minutes. You want that frosting to be fluffy and light! If it looks a little dry, feel free to add the remaining milk, a bit at a time, until the mixture is smooth and creamy.
7. Stir in the green food coloring and mint extract, scraping the sides of the bowl as needed to ensure everything is well mixed.
8. Transfer the frosting to a piping bag fitted with a large round tip.
9. For the finishing touch, melt about ¼ of the Andes mints in the microwave. Be careful—melt it in short bursts to avoid burning the chocolate. Once melted, transfer the chocolate to another piping bag, letting it cool just slightly. Drizzle the melted chocolate over the frosted cupcakes.
10. Then, top each one with a whole Andes mint and a sprinkle of chopped pieces for that perfect minty crunch!
Serve and Enjoy!
Important Recipe Notes
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Add melted chocolate carefully—it should be slightly cooled to avoid frosting from softening.
- You can adjust the green coloring for a lighter or darker mint effect.
- Store in an airtight container for up to 3 days.
Andes Mint Chocolate Cupcakes
Ingredients
For Cupcakes
- 3 cups sugar
- 3 cups flour
- 1 ½ cups cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 eggs
- ½ cup oil
- 2 teaspoons vanilla
- 1 ½ cups milk
- 1 ½ cups water
For the Frosting
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon mint extract
- 3-4 tablespoons milk
- 4 cups powdered sugar
- Green food coloring
- Andes mints (for decorating)
Instructions
- Start by preheating your oven to 350°F and prepping your muffin pan(s) with liners.
- In the bowl of a stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, and salt.
- Once that’s all mixed, it’s time to add the wet ingredients: eggs, oil, vanilla, milk, and water. Mix on low speed for about a minute, then bump up the speed to medium for another two minutes. Don’t forget to scrape down the sides of the bowl and mix again to ensure everything is well combined.
- Measure the cupcake batter into each liner, filling them about ⅔ of the way full. Pop them in the oven and bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before moving on to the frosting stage!
- For the frosting, beat together softened butter and salt in the stand mixer, then add half of the powdered sugar.
- Once combined, add the rest of the powdered sugar, and mix on low speed until smooth. Add in 2 tablespoons of milk and bump up the speed to medium for about two minutes. You want that frosting to be fluffy and light! If it looks a little dry, feel free to add the remaining milk, a bit at a time, until the mixture is smooth and creamy.
- Stir in the green food coloring and mint extract, scraping the sides of the bowl as needed to ensure everything is well mixed.
- Transfer the frosting to a piping bag fitted with a large round tip.
- For the finishing touch, melt about ¼ of the Andes mints in the microwave. Be careful—melt it in short bursts to avoid burning the chocolate. Once melted, transfer the chocolate to another piping bag, letting it cool just slightly. Drizzle the melted chocolate over the frosted cupcakes.
- Then, top each one with a whole Andes mint and a sprinkle of chopped pieces for that perfect minty crunch!
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