I can’t wait to make these Andes Mint Cupcakes again. It’s so sad that they’re just crumbs now. But making more is so easy and SO worth it!
Just chocolate and mint coming together in an amazingly tasty combination that you can’t pass up. And it makes your whole house smell insanely good. I definitely need another batch.
If you’re all about the cupcake, no matter what kind, when or where, you have to check out my 20+ Candy Bar Cupcakes. There’re seriously so many amazingly tasty cupcakes there, you’ll never run out of yum.
But back to these sweet mint chocolate cupcakes and they’re super-decadent selves. They look really hard to make–believe me, I know. But they’re actually super easy.
All that super pretty up on top of the cupcakes? So not a big deal and takes me just a couple of minutes to toss on all 14 cupcakes.
It’s almost become kind of rote to put these cupcakes together. Just bake, pop a hole, fill with candy and top.
Seriously, it’s that easy.
But you know what’s not easy? Keeping these amazing cupcakes out of the kids hands! The boys are always swiping one in a little drive-by snacking. Which I don’t mind, but it leaves too few for me to take to wherever I’m going with the cupcakes.
So, I like to make two batches–one for the kids to swipe and a second to pack up in my cupcake carrier and take to the party!
Tips to Make Andes Mint Cupcakes
- Always preheat your oven to 350 degrees, or whatever the recipe calls for, before you put in your cupcakes. Unless you like flat cupcakes.
- Let your cupcakes cool completely before you apply the buttercream frosting. Hot cupcakes and frosting do not mix. No matter if it’s mint frosting or strawberry, if you don’t want it to be melted frosting, you gotta let the cupcakes cool.
- When you fill your muffin cups in your muffin tin, don’t fill them more than 2/3 full with the chocolate cake batter. If you do overfill, the cupcakes can spill over and be very, well, overfull when they bake.
- Whether you’re working the powdered sugar into the frosting mixture or you’re making the batter, you need to scrape down the sides of your large bowl. Then turn your electric mixer onto medium speed and mix for a few more seconds. Even when you’re whisking together your flour mixture, scrape down the sides.
- If you run out of vanilla extract, you can FOR THIS RECIPE ONLY, replace with peppermint extract. It’ll be ok. Trust me (this actually happened to me the last time I made these cupcakes).
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Andes Mint Cupcakes are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Andes Mint Cupcakes at home, you really need to have the following Amazon affiliate tools on hand.
- Cupcake Corer
- Vegetable Peeler (no really, you’ll need it)
- Cupcake Carrier (this one collapses and works as a display!)
Make it a Meal:
Main Dish: Easy Pork Roast
Vegetable Side: Broccoli & Cheese Soup
Starch Side: Onion Mashed Potato Casserole
Refreshing Drink: Appletini Mocktail
Best Cupcake Recipes:
Once you make this Andes Mint Cupcakes Recipe, you’re going to see how amazing they are and you’re going to want more over-the-top fun cupcakes. I’ve got your back. Making cupcakes is kind of my thing. So, I’ve pulled together some of the very best cupcake recipes and put them together here just for you.
More Mint Recipes:
Oh, you’re just here for the mint?! I don’t blame you, mint is like glitter for the tastebuds. I love it.
So, I pulled together a few recipes you should try out, too. So fun and you’re definitely going to love all this mint chocolate goodness.
- 1 cup of flour
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 large eggs
- 3/4 cup of sugar
- 1/2 cup of brown sugar
- 1/3 cup of oil
- 1 teaspoon of vanilla
- 1/2 cup of milk or cream
- 1 cup of butter - softened
- 8 ounces of cream cheese
- 2 teaspoons of vanilla
- 5 cups of powdered sugar
- 1 Tablespoon of cream (plus more if needed)
- 2 Packages of Andes mints
- 1 large chocolate bar - for chocolate curls
- 4 -5 squares of white almond bark - melted
- Green food coloring (drops or gel)
- Preheat oven to 350 degrees.
- Combine flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- In your stand mixer bowl, cream together the eggs, sugar, brown sugar, oil and vanilla, until the mixture is a light lemon color and fluffy.
- In 1/3 increments, add the dry mixture and milk (or cream), alternating, and stir between each increment until all are well blended.
- Scrape the sides down then mix again on high speed for about 10 seconds, then turn off mixer to avoid over-mixing.
- Place cupcake liners in the tin, and fill about 2/3 full with batter.
- Bake for 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven, and move to a wire rack to cool completely before frosting.
- Make the frosting by combining butter, cream cheese, and vanilla, and whipping with a whisk until it's light and fluffy. Even with an electric mixer or stand mixer, this may take a few minutes. Remember to scrape the sides of the mixing bowl and mix again until the mixture is smooth.
- When the mixture is very fluffy, Add the powdered sugar in 1/2 cup increments, adding a few drops of cream if needed. I usually end up adding about 1 tablespoon of cream for the entire 5 cups of powdered sugar. Go ahead and
- When cupcakes are completely cooled, use the cupcake corer to make a well in each cupcake.
- Unwrap a whole package of Andes mints and chop with a sharp knife, into small pieces.
- Place a teaspoonful of the chopped Andes Mints in the well of each cupcake.
- Then pipe frosting on top of the Andes Mints in each cupcake to fill the center to the top of the cupcake (see photo).
- Pipe frosting on top of each cupcake, swirling to a peak.
- Sprinkle more chopped Andes Mints on top of each frosted cupcake.
- Place a whole Andes mint, or two or three in the top center of the frosting.
- Open your chocolate bar, but keep the wrapper between the chocolate and your hand while you work so that you don't melt the chocolate with your hand.
- Using a vegetable peeler, run the peeler over the chocolate bar, in short passes, making chocolate curls, using the whole chocolate bar. Drop chocolate curls onto the frosted cupcakes.
- Microwave the Almond Bark in 10 second intervals, stirring between, until it's completely melted.
- Add 2 drops of food coloring to the melted Almond Bark. Stir until the color is consistent.
- Drizzle melted Almond Bark over frosted cupcakes.
You'll also need:
- Electric mixer
- 12 count muffin pan
- Cupcake liners
- Piping bag - for frosting
- Cupcake corer or large decorating tip - to remove center
- Cooking racks
- Vegetable peeler - to make chocolate curls
- Cupcake storage container
NOTE: If you haven't worked with Almond Bark before, or are unfamiliar with it, you can usually find it on the baking aisle in the section with the chocolate chips. It comes in a large package, and the chocolate is in thick squares. There are no almonds in it, so the name is a little confusing. It's just great melting chocolate, and super easy to work with. You can make drizzles or coat things easily, and food coloring blends smoothly in it. If you can't find Almond Bark, though, you can use Baker's brand White Baking Chocolate, but it's a little less user-friendly.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 83mgSodium: 295mgCarbohydrates: 69gFiber: 1gSugar: 59gProtein: 4g