Andes Mint Cupcakes

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This Andes Mint Cupcake recipe is exactly as advertised – we’ve taken the classic Andes Mint candy and turned it into a cupcake. And it is every bit as delicious as you might think!

For those of you who are long time readers, you know I’m not a huge fan of chocolate and mint. But there is just something about Andes Mints. They’re creamy and have twice the amount of chocolate than mint. So, I did what I love to do, and tried to create a cupcake version of these candies.

This homemade recipe makes soft chocolate cupcakes with a moist crumb. They are better than any box mix!

The light and airy green buttercream frosting with cool minty flavor is the perfect counterbalance to the chocolate cupcakes. I went with a light mint flavor so as to not overpower the frosting. It allows for a taste ratio of more chocolate than mint – just like an Andes Mints.

These cupcakes are so moist and delicious. One important thing to remember with all cupcakes is to not over bake them. Leaving them in the oven any longer than needed will dry them out.

While I don’t looooove chocolate mint, I do love chocolate. If you want to skip the mint, try my moist and delicious chocolate cupcakes. For those of you who like chocolate and fruit, you can’t beat these chocolate cherry cupcakes. And if you want to sneak some veggies into your cupcakes, these chocolate zucchini cupcakes are amazing.

What You’ll Need

Ingredients

• Flour: This recipe calls for all-purpose flour. The crumb isn’t as tight as when using cake flour, the but the cupcakes remain incredibly soft.
• Unsweetened cocoa powder: I prefer dutch process. It adds a ton of chocolate flavor.
• Oil and Butter: Vegetable oil and unsalted sweet cream butter are both used in this recipe. Cocoa powder can tend to dry out baked goods, so both are needed to provide extra moisture for the cupcakes.
• Sugar: Both granulated and light brown sugar are used in this recipe for sweetness. Brown sugar also helps to keep the cupcakes from drying out.
• Eggs: Eggs help to hold the cupcakes together and add richness. They should be at room temperature.
• Leavening: Both baking soda and baking powder are used to make these cupcakes rise.
• Vanilla Extract: I almost always use homemade vanilla extract but any high-quality pure vanilla will work. Vanilla bean paste is also a great option if you want more flavor.
• Salt: Just a little salt is added to balance the flavors.
• Milk: Milk adds light moisture to these cupcakes.
• Confectioners’ sugar: For sweetness and smooth consistency in the frosting.
• Salt: Just a pinch is all you need.
• Heavy Cream: Creates a silky frosting texture.
• Green mint extract: You can use peppermint extract if you can’t find green mint.
• Green food coloring: You can use as much or as little as you want – I like a light green colored frosting so only use 3-4 drops.
• Andes crème de menthe – Unwrapped, for garnish

Recommended tools

• Muffin Pan: This recipe yields 20 cupcakes so you’ll need two regular muffin pans lined with cupcake liners.
• Mixing Bowl: These glass bowls are my favorite.
• Mixer: A stand mixer is what I use most but a handheld electric mixer  will also work just fine.

How to Make Andes Mint Cupcakes

It’s very easy to make these homemade Andes Mint Cupcakes from scratch. It takes just a few minutes to whip up the batter and they bake in about 18 minutes. Check them carefully and don’t overcook – you don’t want them to dry out.

1. Get ready to bake – turn on the oven to 350°F and line 20 muffin cups with cupcake liners.
2. Whisk together the dry ingredients – flour, cocoa powder, baking powder, baking soda and salt.
3. In a separate bowl, cream together the oil, butter and sugars at medium-high speed until fluffy.
4. Beat in the eggs one at a time and then add in the vanilla.
5. Add half the flour mixture and beat until just combined, then add the milk and mix until almost combined before adding the rest of the flour mixture.
6. Divide the batter between the prepared muffin cups and bake. Let cool before frosting.

Make the Mint Frosting

The frosting is a simple buttercream with mint extract and food coloring so it’s cool, luscious, and minty. As with any buttercream, the butter should be at room temperature but not too soft.

1. Beat the butter, powdered sugar, cream and green mint extract with a hand mixer until smooth and creamy, about 5 minutes. If it is too soft, you can add powdered sugar until the frosting reaches your desired consistency.
2. Add the food coloring and beat until blended.
3. When the cupcakes cool completely, frost them using a pastry bag with a frosting tip and garnish with the unwrapped Andes candies. You can also garnish with mint chocolate chips.

Recipe FAQs

Storage & Freezing

1. Cupcakes can be made one day in advance before frosting. Refrigerate overnight and frost the cupcakes the next day.
2. Frosted cupcakes can keep covered in the refrigerator for three days.
3. Frosted and unfrosted cupcakes can be frozen for up to 3 months.
4. The frosting can be made 1 day in advance. Cover and store in the refrigerator. Bring to room temperature before using.
5. Frosting will keep for 2 weeks in the refrigerator, or in the freezer for up to 3 months. When ready to use, thaw and bring to room temperature to soften before using. You can beat it with an electric mixer if needed.

Andes Mint Cupcakes

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

Jen Sobjack

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 20

Ingredients

For the cupcakes

• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter, softened to room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (105 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (130 g) all-purpose flour
• 6 tablespoons (30 g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (180 ml) milk, at room temperature

For the frosting

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

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Instructions

Make the cupcakes

• Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the oil, butter, and sugars at medium-high speed until fluffy, about 3 minutes.
• Add the eggs one at a time mixing 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. All half the flour mixture to the butter mixture. Mix at low speed until almost combined. Add the milk followed by the remaining flour mixture and mix until well blended.
• Fill the prepared muffin cups half full, about 2 tablespoons of batter each. 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

• Using a handheld mixer and a large bowl or stand mixer fitted with a paddle attachment, 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

• Mint extract: Some may find that green mint exact is overpowering even though it’s true to the Andes mint flavor. You may prefer to use peppermint instead as it’s not so strong.
• Filling muffin cups: This recipe will rise significantly. It’s important not to fill the muffin cups more than half full or the batter will spill over the sides as it bakes and rises. Muffins cups hold 4 tablespoons of batter. I suggest only using 2 to fill the cups. If you have a 2-tablespoon cookie scoop, it will be helpful in portioning the batter.

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 them 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.

Nutrition

Serving: 1cupcake | Calories: 266kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 71mg | Potassium: 68mg | Fiber: 1g | Sugar: 29g | Vitamin A: 449IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert

Cuisine: American

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