Mint Chocolate Cupcakes

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.

I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.

So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.

While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.

These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.

chocolate mint cupcakes

Here are some commonly asked questions

What is the best way to store leftover Andes mint cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can mint chocolate cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

mint frosting

Ingredients for Mint Chocolate Cupcakes

• all-purpose flour
• granulated sugar
• cocoa powder
• baking powder
• whole milk
• vegetable oil
• eggs
• pure mint extract
• chopped Andes mints

Ingredients for Mint Buttercream Frosting

• butter softened
• pure mint extract
• confectioner’s sugar
• green food coloring – optional
• Andes mints for garnish

Notes for the Best Mint Buttercream

● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.

mint cupcakes

How to Make Mint Chocolate Cupcakes

1. Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
3. In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
4. Add the wet ingredients to the dry and mix just until combined.
5. Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
6. 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.
7. Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

How to Make Mint Buttercream Frosting

1. 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.
2. 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.
3. 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.
4. Transfer the frosting to a piping bag fitted with your choice of tip.
5. To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
6. Enjoy immediately or store in an airtight container in the fridge for up to two days.

andes mint cupcakes

Products I love when making this cupcake recipe…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

• prep bowls
• mixer
• cupcake pan
• piping tips
• piping bag

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If you love this mint chocolate cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

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