If you’re ready for a sweet treat that will leave everyone asking for seconds, let us introduce you to our Mint Chocolate Cupcakes! These cupcakes are the perfect combination of indulgent chocolate and refreshing mint, taking the classic mint chocolate flavor to new heights.

Inspired by the iconic Andes mints, these cupcakes feature a rich cocoa base topped with a luscious mint buttercream frosting. With every bite, you’ll experience the harmonious blend of cool mint and velvety chocolate that will make your taste buds sing!

First of all, who doesn’t love the marriage of chocolate and mint? These cupcakes are so easy to make, even for those who might not consider themselves expert bakers. The best part? They’re simple enough for beginners but still impressive enough for any special occasion.

Whether you’re hosting a party, celebrating a holiday, or just craving a delicious treat, these cupcakes are sure to be the star of the show. This recipe can make 20 cupcakes.

How to Make Andes Mint Chocolate Cupcakes

Ingredients you’ll need 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

Ingredients you’ll need 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)

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 moving on to the frosting stage!

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. This is where the cupcakes start to look really special.

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!

Storage Tips
Got leftovers (if that’s even a thing)? These cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. That’s right, you can enjoy them later too!

Whether you’re a chocolate lover, a mint fanatic, or both, these Mint Chocolate Cupcakes are sure to become a favorite in your baking repertoire. The combination of moist, chocolatey cupcakes with creamy mint frosting and the iconic Andes mints is nothing short of magic. So next time you’re looking for a treat that will impress, give these cupcakes a try—and watch as they disappear in record time!

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. This is where the cupcakes start to look really special.
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!