Andes Mint Cupcakes Recipe You’ll Love
Craving something sweet, minty, and chocolatey that won’t keep you in the kitchen for hours? These Andes Mint Cupcakes Recipe treats are a must-try for busy moms looking for a dessert win! With rich chocolate cake, cool peppermint flavor, and a dreamy frosting, this dessert is perfect for holidays, school events, or just a “because it’s Tuesday” kind of treat.
These easy mint chocolate cupcakes deliver bakery-style flavor with none of the fuss. You’ll love how the Andes mints melt into the batter and the frosting gives that perfect finishing touch.
Whether you’re baking for a party or just surprising your crew after dinner, these cupcakes bring smiles every time. Make certain to check out our list of Andes Mint Dessert Recipes as well!
They’re minty, rich, and full of that nostalgic chocolate-mint combo that everyone loves. These Andes mint cupcakes are an easy win for moms who want something fun but fuss-free.
So go ahead—whip out those cupcake liners and let’s turn a few simple ingredients into something totally show-stopping. Here’s why this recipe belongs in your dessert rotation!
Make certain to check out our list of cupcake recipes!
Why You’ll Love This Andes Mint Cupcakes Recipe
These minty chocolate cupcakes check all the boxes for flavor, fun, and function. They’re a:
- Quick Dessert for Busy Moms — Minimal prep, fast results.
- Party-Perfect Mint Cupcake Recipe — They look impressive but take no time.
- Kid-Approved Treat — Cool mint + chocolate = always a hit.
- Easy to Customize — Add extra chips, top with a drizzle, or swap the frosting.
- Festive Favorite — Great for holidays like Christmas or St. Patrick’s Day.
Serve them with a scoop of vanilla ice cream, top with extra chopped Andes mints, or go wild with a swirl of green frosting for a holiday vibe. However you spin it, these chocolate mint cupcakes are bound to disappear fast!
Ingredients for Andes Mint Cupcakes Recipe
The beauty of this dessert lies in its simplicity! Each ingredient works together to create a moist, flavorful, and perfectly balanced bite. Here’s what brings the minty magic:
- Chocolate Cake Mix — Your trusty shortcut to rich, cocoa-packed flavor.
- Andes Mints — Melt into the batter and add bursts of minty goodness.
- Peppermint Extract — Enhances the cool mint flavor throughout.
- Eggs, Oil, Water — Standard cupcake staples for a soft, moist texture.
- Buttercream Frosting — Creamy, dreamy, and ready to be tinted or topped.
- Green Food Coloring (optional) — Adds a festive minty hue!
Want exact measurements and a printable version of the recipe? Scroll to the recipe card below for all the details you need to get started!st the ones that may be a bit difficult to find or that you might be unsure of what to look for.
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Instructions to Make Andes Mint Cupcakes Recipe
Start by prepping your cupcake pans with liners and preheating the oven according to the box mix directions.
- Mix the Batter: Combine chocolate cake mix with eggs, water, oil, peppermint extract, and crushed Andes mints. Stir until smooth and minty-scented.
- Fill the Liners: Spoon the batter about ⅔ full into each cupcake liner. Don’t overfill!
- Bake: Slide them into the oven and bake until a toothpick comes out clean.
- Cool Completely: Allow cupcakes to cool on a wire rack—this helps avoid melted frosting.
- Frost: Use a piping bag or spoon to top with buttercream. Garnish with chopped Andes mints or drizzle with chocolate syrup for extra flair.
Dessert Tips and Tricks
- Use Room Temperature Ingredients for a smoother batter and even baking.
- Chop Andes Mints finely so they melt into the cupcake for surprise minty bites.
- Double the Mint by adding extract to both the batter and frosting.
Troubleshooting Andes Mint Cupcakes Recipe
- Cupcakes too dry? Don’t overbake—check a few minutes early.
- Frosting too runny? Chill it for 10–15 minutes before piping.
- Mint flavor missing? Check your extract—it should be peppermint, not spearmint or mint blend!
Recommended Resources
Make sure you have the right tools at hand to create this recipe with ease! Here are my top picks for preparing and serving Andes Mint Cupcakes:
- Silicone Muffin Pan – Easy to pop out cupcakes with zero sticking.
- Hand Mixer – Gets that frosting light and fluffy in no time.
- Decorating Kit – Makes frosting fun with pro-level swirls.
Customizing this Dessert Recipe for Every Diet
These mint cupcakes are easy to tweak depending on your needs:
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- Gluten-Free Option — Use your favorite gluten-free chocolate cake mix.
- Dairy-Free — Choose a dairy-free chocolate mix and vegan frosting.
- Low Sugar — Use a sugar-free cake mix and monk fruit-sweetened mints.
These swaps let everyone enjoy a slice of minty cupcake heaven!
Making a Meal Out of Andes Mint Cupcakes Recipe
Let these mint chocolate cupcakes be the grand finale to a fun family meal. Try this spread:
Main Dish: Easy Pork Roast
Vegetable Side: Broccoli & Cheese Soup
Starch Side: Onion Mashed Potato Casserole
Refreshing Drink: Appletini Mocktail
Shop My Printables
These printables are great for meal planning and organizing! Simply click the image to check out my shop products!
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.
FAQs about Andes Mint Cupcakes Recipe
Andes Mint Cupcakes Recipe Storage and Reheating Tips
These cupcakes are just as delicious the next day!
- Storage: Keep in an airtight container at room temp for 2–3 days.
- Refrigerate: If topped with buttercream, refrigerate to keep the frosting firm.
- Freeze: Freeze unfrosted cupcakes, then thaw and frost when ready.
Leftover Idea: Crumble cupcakes over ice cream or mix into a milkshake for a minty dessert twist!
Andes Mint Cupcakes
Equipment
Ingredients
Cupcakes
- 1 Cup(s) of flour
- ½ Cup(s) of unsweetened cocoa powder
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 2 large eggs
- ¾ Cup(s) of sugar
- ½ Cup(s) of brown sugar
- ⅓ Cup(s) of oil
- 1 teaspoon of vanilla
- ½ Cup(s) of milk or cream
Frosting
- 1 Cup(s) of butter – softened
- 8 ounces of cream cheese
- 2 teaspoons of vanilla
- 5 Cup(s) of powdered sugar
- 1 Tablespoon of cream plus more if needed
Topping
- 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
Instructions
- 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.
- Enjoy!
Notes
- 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
Nutrition
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.
Unique Cupcakes to make this Christmas:
- Gingerbread Cupcakes
- Sugar Plum Cupcake Recipe
- Peppermint Espresso Cupcakes
- Easy Peppermint Bark Cupcakes
- Chocolate Covered Cherries Cupcake Recipe
This Andes Mint Cupcakes Recipe is one of those desserts you’ll find yourself making again and again. Whether it’s a bake sale, birthday, or just a regular Tuesday night, these cupcakes deliver flavor, fun, and a little frosting magic.
Don’t forget to bookmark the recipe, pin it, or send it to your dessert-loving friends. And if you try it, I’d love to hear how they turned out—leave a comment or tag me with your creations!
