Description

Indulge in the perfect sweet treat with Andes Mint Cupcakes, where rich chocolate meets the refreshing zest of mint. These decadent cupcakes feature a moist chocolate base, complemented by a creamy, mint-infused frosting that’s delicately colored green. Topped with chocolate mint candies for an extra burst of flavor, they’re an irresistible delight for any occasion. Quick to prepare and universally adored, these cupcakes promise a delicious balance of flavors that will leave you craving more. Whether you’re a seasoned baker or a beginner, this recipe ensures a baking experience that’s as enjoyable as the outcome is delectable.

Ingredients

Scale

For the cupcakes:

2 tablespoons vegetable oil
6 tablespoons unsalted butter, softened
½ cup (100 grams) granulated sugar
½ cup (105 grams) light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup (130 grams) all-purpose flour
6 tablespoons (30 g) unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup (180 milliliters) milk

For the frosting:

1 cup (226 grams) unsalted butter, soft
3 cups (360 grams) confectioners’ sugar
2 tablespoons heavy cream
½ teaspoon green mint extract
3–4 drops green food coloring
Chocolate mint candies, optional

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Instructions

Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the oil, butter, and sugars at medium-high speed until fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Add half the flour mixture to the butter mixture. Mix at low speed until almost combined. Add the milk followed by the remaining flour mixture and mix until well blended.
Fill the prepared muffin cups half full, about 2 tablespoons of batter each. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
For the frosting, use a handheld mixer and a large bowl or stand mixer fitted with a paddle attachment, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth.
Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

Notes

Use a scoop to fill liners evenly.

Don’t overbake—start checking at 16 minutes.

Mint extract is potent—start small.

Store frosted cupcakes in the fridge up to 3 days; bring to room temp before serving.

Freeze unfrosted cupcakes up to 3 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 20 cupcakes
Calories: 320 kcal per cupcake