Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.
Course Dessert, Snack
Cuisine American
Keyword andes mints, chocolate, cupcakes, mint
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12cupcakes
Ingredients
Chocolate Cupcakes
1cupall-purpose flour
1cupgranulated sugar
½cupcocoa powder
1teaspoonbaking powder
½cupwhole milk
½cupvegetable oil
2large eggs
1teaspoonpure mint extract
1cupchopped Andes mints
Mint Buttercream
½cupbuttersoftened
1teaspoonpure mint extract
2 ½cupsconfectioner's sugar
green food coloringoptional
Andes mintsfor garnish
Instructions
Chocolate Cupcakes
Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently-- you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.
Mint Buttercream
Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner's sugar. Once all of the confectioner's sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy-- about 2 minutes. Scrape down the sides of the bowl as needed so you don't get any pockets of butter or sugar that aren't blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.