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Andes Mint Chocolate Cupcakes on a white wooden board.

Mint Chocolate Cupcakes


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.


Units Scale


  • 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


  • 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


  • 12 Andes mints



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.


  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.


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

Keywords: Mint Chocolate Cupcakes, Mint Cupcakes, Andes Mint Cupcakes, Thin Mint Cupcakes