Andes Mint Cupcakes

If you’re looking for a dessert that’s rich, refreshing, and irresistibly indulgent, Andes Mint Cupcakes are exactly what you need. These decadent chocolate cupcakes are infused with the cool, smooth flavor of mint and topped with a creamy mint-chocolate buttercream frosting, finished with a piece of iconic Andes mint candy for a show-stopping touch. Perfect for special occasions, holidays, or simply satisfying a chocolate craving, these cupcakes are a delightful balance of deep cocoa richness and light minty freshness. The soft, moist texture of the cupcakes pairs beautifully with the fluffy frosting, and every bite feels like a dessert-lovers dream. Whether you’re serving them at a birthday party, gifting a batch to friends, or treating yourself after a long day, these mint-chocolate cupcakes never fail to impress. With a simple ingredient list, easy-to-follow instructions, and a stunning bakery-style appearance, Andes Mint Cupcakes are the ultimate homemade treat that’s both fun to bake and even better to eat.

Why You’ll Love This Recipe

Chocolate Meets Mint in Every Bite

• These cupcakes perfectly blend the rich depth of chocolate with the refreshing zing of mint, creating a luxurious dessert experience that’s never overpowering or too sweet.

Bakery-Style Look and Taste

• Soft, domed cupcakes topped with swirled mint buttercream and a signature Andes mint make these look as impressive as they taste—perfect for impressing guests or gifting.

Easy to Make at Home

• With straightforward steps and accessible ingredients, even beginner bakers can create these stunning cupcakes with professional-quality results.

Crowd-Pleasing and Festive

• The flavor combination is universally loved and ideal for holidays like Christmas, Eid, birthdays, or any celebratory occasion.

Customizable to Taste

• You can adjust the mint intensity, switch up the frosting color, or add extra chocolate chips or ganache to suit your preferences.

Freezer-Friendly and Convenient

• These cupcakes freeze beautifully, making them perfect for prepping in advance for parties or last-minute dessert needs.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 18–22 minutes
• Total time: 45 minutes
• Yield: 12 standard cupcakes
• Serving Size: 1 cupcake

Nutritional Information (per cupcake)

• Calories: 340 kcal
• Carbohydrates: 39g
• Protein: 4g
• Fat: 18g
• Fiber: 2g
• Sugar: 27g

Ingredients

For the Chocolate Cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• ½ cup milk
• ¼ cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract (adjust to taste)
• ½ cup hot water or hot brewed coffee (to intensify chocolate flavor)

For the Mint Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar (sifted)
• 2 tablespoons milk or cream
• ½ teaspoon peppermint extract
• ¼ teaspoon vanilla extract
• Green food coloring (optional)
• Pinch of salt

For Garnish

• 6–12 Andes mint chocolates, halved or chopped
• Chocolate shavings or sprinkles (optional)

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper cupcake liners.

2. Mix the Dry Ingredients

• In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Combine the Wet Ingredients

• In a separate large bowl, beat the eggs and sugar together until light and fluffy.
• Add oil, milk, yogurt, vanilla, and peppermint extract. Mix well until smooth.

4. Combine and Add Hot Water

• Gradually mix the dry ingredients into the wet mixture until fully combined.
• Slowly stir in the hot water or coffee. Batter will be thin—this helps create moist cupcakes.

5. Fill and Bake

• Divide the batter evenly among cupcake liners, filling about ¾ full.
• Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Mint Buttercream

• In a large mixing bowl, beat softened butter for 2–3 minutes until fluffy.
• Gradually add sifted powdered sugar, mixing well between additions.
• Add milk, peppermint extract, vanilla extract, and a pinch of salt. Beat for another 2–3 minutes until light and creamy.
• If desired, add a few drops of green food coloring and mix until evenly tinted.

7. Frost the Cupcakes

• Transfer frosting to a piping bag with your preferred tip (e.g., star tip for swirl effect).
• Pipe a generous swirl of frosting onto each cooled cupcake.

8. Garnish

• Top each cupcake with half an Andes mint or chopped mint pieces.
• Sprinkle with chocolate shavings or decorative sprinkles for extra flair.

Ingredient Background

Cocoa Powder

Unsweetened cocoa gives deep chocolate flavor and rich color. Dutch-processed or natural cocoa both work well in this recipe.

Peppermint Extract

Just a small amount adds a cooling mint flavor that pairs perfectly with the chocolate. Be sure to use peppermint, not spearmint, for the right flavor profile.

Yogurt or Sour Cream

Adds moisture and richness to the cupcakes, ensuring a soft, tender crumb without making them too dense.

Hot Water or Coffee

This enhances the cocoa flavor and helps dissolve the dry ingredients for a smooth batter.

Andes Mints

These iconic mint chocolates have a creamy texture and a balanced mint-chocolate taste, making them a perfect garnish and flavor inspiration.

Technique Tips

Don’t Overmix

Overmixing leads to tough cupcakes. Mix until just combined after adding dry ingredients.

Use Room Temperature Ingredients

Ensure eggs, milk, and yogurt are at room temperature for even mixing and better texture.

Let Cupcakes Cool Fully

Never frost warm cupcakes—wait until they’re completely cool to prevent the buttercream from melting.

Test for Doneness Early

Cupcakes can overbake quickly. Start checking at 18 minutes and remove from the oven as soon as they’re set.

Adjust Mint Strength

Start with less peppermint extract and add more to taste. Some prefer a subtler mint flavor, others like it bold.

Alternative Presentation Ideas

Layered Cupcake Jars

Layer crumbled cupcake, frosting, and mint pieces in mason jars for portable party desserts.

Mini Cupcakes

Make bite-sized versions using a mini muffin tin—reduce bake time to 10–12 minutes.

Ganache Drizzle

Add a chocolate ganache drizzle before frosting for an extra indulgent touch.

Holiday Decor

Top with festive sprinkles or crushed candy canes for a holiday-ready version.

Filled Cupcakes

Core each cupcake and fill with mint chocolate ganache or whipped cream for a hidden surprise.

Additional Tips for Success

• Sift dry ingredients for lump-free batter and light texture.
• Double the recipe for larger gatherings or bake sales.
• Use an ice cream scoop to portion batter evenly for uniform cupcake size.
• Store frosting in the fridge if making ahead—bring to room temp and rewhip before use.
• Chill garnished cupcakes briefly before serving for a firm buttercream texture.

Recipe Variations

• Double Chocolate Mint: Fold chocolate chips into the batter before baking.
• Vegan Version: Use plant-based milk, dairy-free yogurt, egg replacer, and vegan butter.
• Gluten-Free Cupcakes: Use a 1:1 gluten-free baking flour blend.
• Mint Mocha Cupcakes: Add a teaspoon of instant coffee granules for a coffeehouse-inspired twist.
• White Chocolate Frosting: Swap classic buttercream for a white chocolate mint frosting for a softer flavor.

Freezing and Storage

• Store cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerate frosted cupcakes for up to 5 days—bring to room temp before serving.
• Freeze unfrosted cupcakes for up to 2 months. Thaw and frost when ready to serve.
• Buttercream frosting can also be frozen separately and rewhipped after thawing.

Healthier Twist Ideas

• Reduce sugar by ¼ cup for a less sweet cupcake.
• Use avocado oil or Greek yogurt for healthier fat sources.
• Add whole wheat pastry flour for added fiber.
• Use dark chocolate chips with less sugar content.
• Skip food coloring and opt for natural mint extract and a minimalist look.

Serving Suggestions for Events

• Holiday Dessert Tables: Perfect for Christmas, Eid, or New Year’s celebrations.
• Birthday Parties: A hit with both kids and adults—mint lovers rejoice.
• Cupcake Gift Boxes: Wrap in bakery boxes as thoughtful edible gifts.
• Brunch Treats: Serve alongside coffee or mint tea for a decadent finish.
• Bake Sales or Fundraisers: Attractive, delicious, and unique—guaranteed to sell fast.

Special Equipment

• 12-cup muffin tin
• Paper cupcake liners
• Mixing bowls and whisk
• Electric hand mixer or stand mixer
• Piping bag and decorative tip
• Cooling rack

Frequently Asked Questions

1. Can I use mint chocolate chips instead of Andes mints?

Yes, mint chocolate chips work well both in the batter and as a garnish. You can also stir them into the frosting for added texture.

2. What if I don’t have peppermint extract?

You can omit it and use extra vanilla for plain chocolate cupcakes, or use a mint-flavored chocolate bar melted into the frosting for subtle flavor.

3. Can I make these cupcakes ahead of time?

Absolutely. Bake and store the cupcakes (unfrosted) up to 2 days ahead. Frost before serving for best freshness.

4. How do I prevent the cupcakes from sinking?

Don’t overmix the batter and avoid opening the oven door early. Ensure your baking powder/soda is fresh.

5. Can I use box cake mix instead?

Yes, use a chocolate cake mix and add peppermint extract for a shortcut version. The frosting can still be homemade.

6. How do I get a smooth frosting swirl?

Use a star or round piping tip and hold the bag at a 90-degree angle while applying steady pressure.

7. Can I add filling to these cupcakes?

Yes! Use a cupcake corer or knife to remove the center and fill with mint ganache, whipped cream, or mousse.

8. How do I adjust for mini cupcakes?

Reduce baking time to 10–12 minutes and use a mini muffin pan. Frost as usual with smaller swirls.

Conclusion

Andes Mint Cupcakes are a mint-chocolate masterpiece—rich, moist, and topped with a cool and creamy frosting that turns any day into a celebration. With their beautiful presentation and crowd-pleasing flavor, they’re a standout treat for any occasion. Easy to bake, fun to decorate, and absolutely delicious, these cupcakes deliver a refreshing twist on classic chocolate cupcakes. Once you try them, they’ll earn a permanent spot in your baking rotation.

Print