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.
- 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
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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, when making larger numbers of these little desserts, assemble the batter in batches. This will prevent under-mixing and over-mixing.
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