This Andes Mint Cupcakes Recipe is perfect for St. Patrick’s Day or any time you’re craving that chocolate and mint combination in a delicious cupcake!
Chocolate blends so well with many flavors (think chocolate peanut butter, chocolate and raspberry, etc.) but chocolate and mint is a classic combination!
These chocolate mint cupcakes are easy to make by starting with a boxed cake mix. If you prefer, you can start with your own homemade chocolate cupcake recipe, but a box mix works great.
These yummy chocolate cupcakes are then made extra delicious with a super easy homemade frosting. That’s also where the mint flavor comes in thanks to the addition of peppermint extract. A whole Andes Mint on the top of each makes a perfect garnish as a finishing touch.
For an extra dose of Irish, you can serve your cupcakes with Baileys Ice Cream!
Andes Mint Cupcakes Recipe
Ingredients:
1 box of chocolate cake mix (plus ingredients called for on the box, i.e. eggs, oil & water)
2 sticks unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons milk
¼ teaspoon peppermint extract
¼ teaspoon vanilla extract
1 bag of Andes mints
Green food coloring
How to Make Andes Mint Cupcakes:
1. Make cake batter according to box instructions. Evenly divide into muffin tins lined with cupcake liners.
2. Bake cupcakes according to box instructions. Allow to cool in pans 15 minutes before frosting.
3. To make frosting, use an electric mixer to beat butter until light and fluffy.
4. Slowly add powdered sugar, scraping down sides of bowl between additions.
5. Add milk 1 tablespoon at a time, and then mix in both peppermint and vanilla extracts.
6. For mint green color, add 6-8 drops of green food coloring into the frosting until you reach your desired shade of
green.
7. Frost cupcakes and garnish with an Andes mint.
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Andes Mint Cupcakes
Ingredients
- 1 box of chocolate cake mix plus ingredients called for on the box, i.e. eggs, oil & water
- 2 sticks unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 1 24 Andes Mints
- Green food coloring
Instructions
- 1. Make cake batter according to box instructions.
- Evenly divide into muffin tins lined with cupcake liners.
- 2. Bake cupcakes according to box instructions.
- Allow to cool in pans 15 minutes before frosting.
- 3. To make frosting, use an electric mixer to beat butter until light and fluffy.
- 4. Slowly add powdered sugar, scraping down sides of bowl between additions.
- 5. Add milk 1 tablespoon at a time, and then mix in both peppermint and vanilla extracts.
- 6. For mint green color, add 6-8 drops of green food coloring into the frosting until you reach your desired shade of green.
- 7. Frost cupcakes and garnish with an Andes mint.
Nutrition
Shannon says
These sound amazing, thank you for sharing.
Minta Boggs says
These look really yummy! I’m going to try them next week but first I have to get a mixer mine died throwing sparks.
June S. says
(Andes Mint Cupcakes Recipe) I really like this great recipe, I am going to make these yummy cupcakes for St. Patrick’s Day coming up on the 17th of this month. ( I love mint anything)