Andes Mint Cupcakes
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!
Servings: 24 Cupcakes
Calories: 157kcal
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
Serving: 1Cupcake | Calories: 157kcal | Carbohydrates: 33g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 149mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 5IU | Calcium: 29mg | Iron: 1mg
