Andes Mint Chocolate Cupcakes

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An over the top Mint Chocolate Cupcake, these Andes Mint Chocolate Cupcakes are a fun surprise for the mint chocolate fan in your life!

A fun Mint Chocolate Cupcake recipe using Andes Mints and Mint OREOS - these over the top Andes Mint Cupcakes are for true mint lovers only!

Mint Chocolate Cupcake Recipe

My daughter Ella and my dad are both huge mint chocolate fans. Trying to keep anything mint chocolate in the house for longer than a day has proven almost impossible between the two of them!

I actually went through two boxes of OREO Mint Cookies trying to make these cupcakes – because my OREOs kept disappearing! I ultimately had to hide the OREOs in my bedroom until I could make the cupcakes.

If you have that degree of mint chocolate love happening in your home, then these Andes Mint Chocolate Cupcakes are going to be a smash hit!

Rich chocolate cupcakes, miles of mint cookie frosting, chopped up Andes Mints and topped with an OREO mint cookie. This cupcake is a mint chocolate lover’s dream!

A decadent yet super easy Mint Chocolate dessert for St Patrick's Day

I debated adding some mint extract to the chocolate cupcake batter as well, but I thought it would be overkill. I think the mint frosting and the chocolate cupcake balance each other out perfectly.

Can I use mint leaves instead of mint extract? Yes, however keep in mind that the flavor of these cupcakes will change slightly, adding a slightly grassy flavor note which I personally enjoy but some mint lovers might not. Substitute 3-4 Tablespoons of thinly chopped mint leaves for the 2 teaspoons called for in the frosting ingredients.

Can I freeze these cupcakes? The chocolate cupcakes without frosting or decoration can be frozen for up to 3 months. The frosting can be refrigerated for a week, but the flavor and texture will suffer if frozen.

These cupcakes were super easy to make but they make a big impression! Be generous while applying a big swirl of frosting and garnishing with the chopped Andes Mints. Whether you adorn it with a full cookie or just a half, these cupcakes will still look over the top. Don’t worry about them looking too messy, that’s part of their charm.

How to make Andes Mint Chocolate Cupcakes with Andes Mints and Mint OREOs

Mint Chocolate Cupcake Ingredients

For the chocolate cupcakes:

For the Mint Cookie Frosting:

For the Decorations:

Scroll down to the printable recipe card for full measurements.

Tip: can use mini mint chips or chopped Andes mints in place of the ground OREOs in the frosting.

Kitchen Tools You May Find Helpful

A decadent yet super easy Mint Chocolate dessert for St Patrick's Day

How to Make Mint Chocolate Cupcakes

Preheat oven to 350ºF and line cupcake pan with St Patricks day themed cupcake liners (or whatever theme you choose).

Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside.

Mix the remaining dry ingredients together and then incorporate into the wet batter.

Portion out the batter into the lined muffin tin, filling each liner about 3/4 full.

Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly.

Allow the cupcakes to cool in the pan for a minute then transfer the cupcakes to a wire rack to cool

For the Mint Cookie Frosting:

Using a blender or food processor, blend up 6 Mint OREO cookies until they are fine crumbs. This should equal out to 1/4 cup of ground cookies.

NOTE: you can use mini chocolate chips or chopped Andes mints in place of the cookies as long as they are small enough to fit through the piping tip you are using.

Using an electric mixer, beat together the butter, powdered icing sugar, crushed OREO cookies, half of the mint extract and heavy whipping cream until combined, when smooth and thick peaks start to form, about 2 minutes.

Taste and adjust the mint extract to your personal preferences.

Add more or less powdered icing sugar or cream to achieve your desired thickness.

Add in the green food coloring, going slowly and adjusting to personal preferences.

Scoop frosting into piping bag fitted with a large star tip and pipe onto cooled cupcakes

I find it easiest to place the piping tip in the center of the cupcakes and do a gentle up and down motion with my hand while uniformly squeezing out the frosting. This will result in a generous topping without any need for special techniques.

To Decorate the Cupcakes:

Pour the Andes baking chips onto a plate (if using full-sized Andes mints, chop up into small pieces and then place on plate).

Carefully roll the edge of the cupcake into the chips.

Place the halved Mint OREO cookies in the center of the frosting. Press them in carefully but firmly so that they stay in place.

 

Pin this Miles of Mint Chocolate Cupcake recipe for your next mega mint chocolate craving:

Are you ready for MEGA Mint Chocolate flavor? This over-the-top Mint Chocolate cupcake recipe uses Andes Mints, Mint OREOs and homemade chocolate cupcakes for the ultimate mint chocolate dessert

Grab your free printable for our Andes Mint Chocolate Cupcakes recipe:

Yield: 22 cupcakes

Andes Mint Chocolate Cupcakes

Andes Mint Chocolate Cupcakes

Deceptively simple Mint Chocolate Cupcakes with Andes Mint Baking Chips and Mint OREO Cookies.

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 20 minutes
Total Time 48 minutes

Ingredients

For the chocolate cupcakes:

  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • ¾ cups olive oil
  • ½ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

For the Mint Cookie Frosting:

  • 1 cup unsalted butter, softened
  • 3 cup powdered icing sugar
  • 1/4 cup ground mint OREO cookies (approximately 2-3 cookies)
  • 2-3 drops of mint green food coloring
  • 2 teaspoons mint extract
  • 5 Tablespoons heavy whipping cream

For the Decorations:

  • 1 cup Andes baking chips
  • 22 Mint OREO cookies, cut in half

Instructions

  1. Preheat oven to 350ºF and line cupcake pan with St Patricks day themed cupcake liners (or whatever theme you choose).
  2. Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside.
  3. Mix the remaining dry ingredients together and then incorporate into the wet batter.
  4. Portion out the batter into the lined muffin tin, filling each liner about 3/4 full.
  5. Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly.
  6. Allow the cupcakes to cool in the pan for a minute then transfer the cupcakes to a wire rack to cool

For the Mint Cookie Frosting:

  1. Using a blender or food processor, blend up 6 Mint OREO cookies until they are fine crumbs. This should equal out to 1/4 cup of ground cookies.
  2. Using an electric mixer, beat together the butter, powdered icing sugar, crushed OREO cookies, half of the mint extract and heavy whipping cream until combined, when smooth and thick peaks start to form, about 2 minutes.
  3. Taste and adjust the mint extract to your personal preferences.
  4. Add more or less powdered icing sugar or cream to achieve your desired thickness.
  5. Add in the green food coloring, going slowly and adjusting to personal preferences.
  6. Scoop frosting into piping bag fitted with a large star tip and pipe onto cooled cupcakes
  7. I find it easiest to place the piping tip in the center of the cupcakes and do a gentle up and down motion with my hand while uniformly squeezing out the frosting. This will result in a generous topping without any need for special techniques.

To Decorate the Cupcakes:

  1. Pour the Andes baking chips onto a plate (if using full-sized Andes mints, chop up into small pieces and then place on plate).
  2. Carefully roll the edge of the cupcake into the chips.
  3. Place the halved Mint OREO cookies in the center of the frosting. Press them in carefully but firmly so that they stay in place.

Notes

For the frosting, you can use mini chocolate chips or chopped Andes mints in place of the cookies as long as they are small enough to fit through the piping tip you are using.

Nutrition Information:

Yield:

22

Serving Size:

1

Amount Per Serving: Calories: 367Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 37mgSodium: 116mgCarbohydrates: 42gFiber: 1gSugar: 32gProtein: 3g

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These Andes Mint Chocolate Cupcakes are such a fun, over-the-top mint chocolate dessert for a party or just a special surprise!

For more fun and unique cupcake recipes, check out our Mango Cupcake with Fresh Mango Buttercream or our Guinness Chocolate Cupcakes with Bailey’s Frosting.

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