Andes Mint Cupcakes: Cool, Chocolatey, and Seriously Addictive
You know that moment when a minty chocolate just melts in your mouth and everything feels a bit calmer?
That’s what I had in mind while baking these Andes Mint Cupcakes.
I prefer using a blend of melted chocolate and chopped Andes mints in the batter for that creamy, cool flavor.
The frosting? A rich mint-chocolate buttercream swirled high on top, finished with a shiny little Andes mint as a topper.
These aren’t just cupcakes, they’re a refreshingly rich dessert experience.
Prep & Baking Details
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 20 mins | 18 mins | 38 mins | 12 | Dessert | American |
Ingredients
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 cup | 1/2 cup | Gluten-free mix |
| Unsweetened cocoa powder | 1/2 cup | 1/4 cup | Dark cocoa powder |
| Sugar | 3/4 cup | 1/3 cup | Coconut sugar |
| Butter (softened) | 1/2 cup | 1/4 cup | Margarine |
| Eggs | 2 | 1 | Flax eggs |
| Milk | 1/2 cup | 1/4 cup | Almond milk |
| Chopped Andes mints | 1/2 cup | 1/4 cup | Mint chocolate chips |
| Vanilla extract | 1 tsp | 1/2 tsp | Mint extract (use sparingly) |
How to Make Andes Mint Cupcakes
Ready to create something that’s chocolatey, minty, and 100% delicious? Here’s what I suggest:
Step 1: Make the Batter
Cream together butter and sugar until light and fluffy. Add the eggs one at a time, then stir in vanilla.
Whisk in cocoa, flour, and milk gradually until you get a smooth batter. Fold in chopped Andes mints at the end.
Step 2: Fill and Bake
Spoon the batter into cupcake liners, filling each about 2/3 of the way. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
Step 3: Frosting Time
Whip softened butter with powdered sugar, a touch of mint extract, and a drop of green food coloring (optional).
Beat until smooth and creamy. Pipe it generously on each cupcake and top with an Andes mint.
Extra Tip
Chill your chopped mints before folding them into warm batter. It keeps them from melting and sinking.
Serving Tips
- Serve slightly chilled for a refreshing bite.
- Pair with hot cocoa or mint tea.
- Add a sprinkle of crushed Andes or cocoa nibs for extra texture.
Flavor Variations to Try
- Double Chocolate Mint: Add chocolate chips into the batter along with the mints.
- Mint Mocha: Substitute some milk with cooled brewed coffee.
- White Mint Swirl: Use white chocolate chips in place of dark and swirl with mint extract frosting.
- Holiday Touch: Add crushed candy canes to the topping for a seasonal twist.
Storing Tips
- Store in an airtight container at room temp for up to 2 days.
- Refrigerate for up to 5 days for best frosting stability.
- Freeze unfrosted cupcakes and frost fresh for best texture.
FAQs
Can I use peppermint extract instead of mint?
Yes, but use half the amount—peppermint is stronger.
Do I need food coloring for the frosting?
Not at all. It just adds a visual hint of mint.
Can I skip the Andes topping?
Sure. A chocolate drizzle works great too.
Why did my cupcakes sink in the middle?
That usually means they were underbaked. Check with a toothpick before pulling them out.
Can I make these gluten-free?
Yes! Swap the flour for a 1:1 gluten-free baking blend.
These Andes Mint Cupcakes are seriously the cool treat you didn’t know you needed. Bake a batch, share with friends, and tell me what twists you tried!
