Mint Chocolate Cupcakes

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These light, fluffy, mint chocolate cupcakes deliver absolute bliss! They boast beautiful swirls of tasty mint frosting, stylishly garnished with Andes Mints. They’re bakery-quality confections you can make at home.

📌 PIN MINT CHOCOLATE CUPCAKES

Andes Mint Chocolate Cupcakes on a white wooden board.

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I must admit, after portioning out the batter for these cupcakes and popping them into the oven, I licked the spoon on the way to the sink. Mmm. The rich chocolate batter is devilishly good. So decadent, minty and satisfying.

At local bakeries, mint chocolate cupcakes are customer favorites. The combination of chocolate and mint is amazing. And with swirled crowns of luxurious frosting, they’re completely irresistible. Hands up if you want one!

These cupcakes are made and enjoyed year round. They’re perfect for special occasions like birthdays, St. Patrick’s Day, graduations, and teacher appreciation luncheons. I make these glorious treats for Christmas.

For out-of-town potlucks, I pack unfrosted cupcakes in a sealed container, and the frosting in a piping bag with metal tip. Once at the location, I just pipe on the frosting. It’s an easy way to transport these lovely desserts.

Frosted mint cupcake with a bite taken out.

🛒 INGREDIENTS

This easy recipe comes together with common refrigerator and pantry items. Here’s what you’ll need for these bakery treats.

MINT CUPCAKES

  • All-purpose flour
  • Granulated sugar
  • Cocoa powder
  • Baking powder
  • Sea salt
  • Whole milk
  • Vegetable oil
  • Large eggs
  • Pure vanilla extract
  • Chopped Andes mints
Ingredients for Andes mint chocolate cupcakes.

MINT FROSTING

  • Butter
  • Pure peppermint extract
  • Powdered sugar
  • Sea salt
  • Green food coloring

GARNISH

  • Andes mints
Ingredients for mint buttercream frosting.

🥣 easy ingredient substitutions

Missing an ingredient for the mint chocolate cupcakes and/or the mint frosting? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

  • ALL-PURPOSE FLOUR: Either pastry flour or cake flour can be used as a 1:1 substitute for this cinnamon cupcake recipe.
  • GRANULATED SUGAR: Use light brown sugar instead.
  • WHOLE MILK: Use 2% milk instead. If you have heavy cream on hand, use 60% cream to 40% water. Or try dairy-free vanilla milk.
  • VEGETABLE OIL: The best 1:1 subs are safflower oil and canola oil. These are neutral-flavored oils that won’t affect the flavor of the cupcakes.
  • VANILLA EXTRACT: Sub with bourbon, brandy or amber rum.
  • ANDES MINTS: Use mini mint chocolate baking chips.
  • POWDERED SUGAR: Make your own powdered sugar from granulated sugar. Process sugar in a blender or food processor until fine and fluffy. One cup granulated sugar yields about 2 cups powdered sugar.
  • BUTTER: Use margarine or vegetable shortening.
A dessert table with mint chocolate cupcakes with mint buttercream frosting garnished with Andes mints.

📖 RECIPE STEPS

MINT CHOCOLATE CUPCAKES

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F. Line a 12-well cupcake pan with parchment-paper cupcake wrappers.

  • STEP 1: Gather ingredients together and measure things out. Chop Andes mints. Add wet ingredients to a large bowl: whole milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  • STEP 2: In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa, baking powder, and sea salt.
  • STEP 3: Add dry ingredients to wet ingredients. Mix until just combined. Don’t over-mix, or cupcakes will be dense instead of light and fluffy.
  • STEP 4: With a 1/4-cup or metal scoop, divide batter between prepared wells of the cupcake pan. Bake 15 to 18 minutes, or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. Remove from pan. Cool on a wire rack for 1 hour before frosting.

🧑🏼‍🍳 KITCHEN SMARTS: Let all ingredients come to room temperature for 15 to 20 minutes before beginning the recipe. When all the ingredients are at a similar temperature, they’ll combine much better in the cupcake batter.

How to make mint chocolate cupcakes in 4 easy steps.

MINT FROSTING

  • STEP 1: In the bowl of a stand mixer with paddle attachment, add softened butter and peppermint extract. Beat on medium speed for 1 minute until light and fluffy.
  • STEP 2: Set mixer to low. Gradually add powdered sugar to the bowl. Once sugar is fully incorporated, add food coloring one drop at a time until icing boasts the desired shade of green.
  • STEP 3: Raise the speed to medium-high. Beat 2 minutes, or until frosting is light and fluffy. If needed, scrape down the bowl with a rubber spatula.
  • STEP 4: Transfer frosting to a piping bag fitted with your favorite metal tip. For this recipe I used a Wilton 1M. Apply the icing in beautiful swirls. Garnish each mint chocolate cupcake with an Andes mint.

👉🏻 KITCHEN TIP: When working with powdered sugar, you can keep your countertop clean by draping the stand mixer with a lint-free kitchen towel.

Mint frosting whipped in the bowl of a stand mixer.

👩🏻‍🍳 RECIPE FAQ

These are the most commonly-asked questions when making mint chocolate cupcakes with mint buttercream frosting. Included are the most helpful answers for recipe success with this bakery-quality dessert.

Can I double cupcake recipes?

Yes, you can double a 12-cupcake recipe to make 24 cupcakes. However, do not triple the recipe. Make several batches instead. This will help prevent under-mixing and over-mixing of the batter.

How to make moist fluffy cupcakes?

When mixing the dry and wet ingredients together by hand, do so gently. Stop once the ingredients are blended. If using a stand mixer, blend on low speed until ingredients are just combined. Do not over-mix. We want little air bubbles in the batter that will later expand in the oven. These expanded pockets of air create fluffy cupcakes.

How to know when cupcakes are done baking?

When you stick a cake tester (or wooden toothpick) into the middle and it comes out crumb-free or with just a few moist crumbs sticking to it. It’s always better to err on the side of under-baking. Finished cupcakes may look a little sunken in the middle rather than perky and peaked.

How to keep cupcakes fresh when they’re made in advance?

When making cupcakes a day or more in advance, it’s highly recommended that you freeze these (unfrosted) desserts. Don’t leave them sitting out on the countertop. Freezing will help the cupcakes retain freshness and moisture.

How to store frosted cupcakes?

Store in a tall airtight container. Refrigerate up to 2 days. For longer storage with maximum freshness, frost and freeze within a 2-hour period. On the day you’re ready to enjoy them, defrost at room temperature (inside the covered container) for 3 to 4 hours.

Can mint chocolate cupcakes be frozen?

Yes, cupcakes can be frozen for up to 1 month. After this time, they may develop freezer burn.

One dozen mint chocolate cupcakes with mint frosting, garnished with Andes mints, on a wire rack.

🧁 MORE IRRESISTIBLE CUPCAKES

If you loved these mint chocolate cupcakes, you’ll really enjoy these recipes too! They’re ideal for celebrations throughout the year.

Three mint chocolate cupcakes with mint buttercream frosting.

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Friends and family adore these decadent mint chocolate cupcakes! When they hit the dessert table they instantly disappear. They can’t get enough of that enticing chocolaty-mint flavor and scrumptious mint frosting.

If you too love these hand-held desserts, give them a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Andes Mint Chocolate Cupcakes on a white wooden board.

Mint Chocolate Cupcakes


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Description

Enjoy these decadent mint chocolate cupcakes for holidays, potlucks and special occasions. They feature a luxurious mint frosting that’s super delicious! Double the recipe. Freeze half for later.


Ingredients

Units Scale

MINT CUPCAKES

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped Andes mints

MINT FROSTING

  • 1 stick (1/2 cup) butter, softened
  • 1 teaspoon pure peppermint extract
  • 2 1/2 cups powdered sugar
  • Sea salt, to taste
  • Green food coloring, as desired

GARNISH

  • 12 Andes mints

Instructions

MINT CHOCOLATE CUPCAKES

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F. Line a 12-well cupcake pan with parchment-paper cupcake wrappers.

  1. Gather ingredients together and measure things out. Chop Andes mints. Add wet ingredients to a large bowl: whole milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  2. In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa, baking powder, and sea salt. Add dry ingredients to wet ingredients. Mix until just combined. Don’t over-mix or cupcakes will be dense instead of light and fluffy.
  3. With a 1/4-cup or metal scoop, divide batter between prepared wells of the cupcake pan. Bake 15 to 18 minutes, or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. Remove from pan. Cool on a wire rack for 1 hour before frosting.

MINT FROSTING

  1. In the bowl of a stand mixer with paddle attachment, add softened butter and peppermint extract. Beat on medium speed for 1 minute until light and fluffy.
  2. Drape stand mixer with a lint-free kitchen towel to keep the counter clean. With mixer on low, gradually add powdered sugar to the bowl. Once sugar is fully incorporated, add food coloring one drop at a time until icing boasts the desired shade of green.
  3. Raise the speed to medium-high. Beat 2 minutes, or until frosting is light and fluffy. If needed, scrape down the bowl with a rubber spatula. 
  4. Transfer frosting to a piping bag fitted with your favorite metal tip. For this recipe I used a Wilton 1M. Apply the icing in beautiful swirls. Garnish each cupcake with an Andes mint.

Notes

Can I double this recipe? Yes, you can double this recipe to make 24 cupcakes. However, do not triple the recipe. Make the cupcake batter in batches. This will prevent under-mixing and over-mixing of the batter.

How to store frosted cupcakes: Store in a tall airtight container. Refrigerate up to 2 days. For longer storage with maximum freshness, frost and freeze within a 2-hour period. On the day you’re ready to enjoy them, defrost at room temperature (inside the covered container) for 3 to 4 hours.

  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

MINT CHOCOLATE CUPCAKES 👉🏻 JOIN THE CONVO

Have you ever experienced the joy of an Andes mint chocolate cupcake? Was it at a local bakery or trendy cafe? Was it a memorable moment shared with a friend? Join the conversation in the comments below!

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13 Comments

  1. Denay these turned out so perfect! I topped them with a small Andes Thin Mint for garnish and they were a hit. How do I know?? Because the kids ate the entire cupcake – and didn’t just lick the frosting. lol Thanks for another great recipe!






  2. Cupcakes and mint flavor. The perfect combination. I doubled the recipe and licked the spoon. The first batch is in the oven right now. My kitchen smells delicious. I can hardly wait to eat them!






  3. These are two of my favourite flavours but I usually enjoy them in ice cream. This is a good way to enjoy them now.






  4. I love mint and chocolate and these cupcakes look amazing. I plan to make these for a friend’s birthday next week. (who also loves mint and chocolate) So happy I found this recipe!