Name: Andes Mint Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups sugar; 3 cups flour; 1 ½ cups cocoa powder; 1 tablespoon baking powder; 1 teaspoon salt; 4 eggs; ½ cup oil; 2 teaspoons vanilla extract; 1 ½ cups milk; 1 ½ cups water; 1 cup unsalted butter, softened; 1 teaspoon salt; 4 cups powdered sugar; 3-4 tablespoons milk; 1 teaspoon mint extract; Green food coloring; Andes mints (whole and chopped for decorating)

Jump to Recipe· 4.2 from 252 reviews

If you have a serious sweet tooth and a love for the cool, refreshing taste of mint paired with rich chocolate, the Andes Mint Chocolate Cupcakes Recipe is about to become your new best friend. This delightful dessert combines moist, deeply chocolatey cupcakes with a luxuriously creamy mint frosting, all crowned with a drizzle of melted Andes chocolate and the signature mint candies themselves. It’s truly a party in your mouth and a guaranteed showstopper for any occasion. Whether you are baking for friends or indulging yourself, these cupcakes are a fantastic blend of flavors and textures that will keep everyone coming back for more.

Ingredients You’ll Need

A top-down view of several clear glass bowls arranged on a white marbled texture surface, each holding different baking ingredients: one large bowl with white sugar and flour mixed, a medium bowl filled with cocoa powder, a smaller bowl containing a white powder (likely baking powder), another medium bowl with three eggs (two brown and one white), a medium bowl with white milk, a small bowl with a clear liquid (oil), and a small bowl containing a dark brown liquid (vanilla extract), all neatly spaced and evenly lit. photo taken with an iphone --ar 4:5 --v 7

The magic behind the Andes Mint Chocolate Cupcakes Recipe is in the beautifully balanced ingredients, each one bringing something important to the table—whether it’s rich chocolate flavor, smooth creaminess, or that fresh minty punch. Get these essentials ready, because they are simple but crucial for nailing the perfect cupcakes and frosting.

Sugar: Provides sweetness and helps achieve a tender crumb in the cupcakes.
Flour: The backbone of the cupcakes, giving structure and ensuring a soft bite.
Cocoa powder: Offers the deep chocolate flavor that is essential for this recipe.
Baking powder: Helps the cupcakes rise to fluffy perfection.
Salt: Balances the sweetness and enhances other flavors.
Eggs: Bind the ingredients together and add richness and moisture.
Oil: Keeps the cupcakes moist and tender.
Vanilla extract: Adds depth and complements the chocolate.
Milk: Contributes to the batter’s smoothness and affects texture.
Water: Keeps batter light and helps dissolve cocoa.
Unsalted butter: Used for the frosting, providing creamy richness.
Mint extract: The star that brings that unmistakable refreshing mint flavor to the frosting.
Powdered sugar: Sweetens and thickens the frosting for that perfect consistency.
Green food coloring: Gives the frosting its festive and fun minty appearance.
Andes mints: Both for melting into a chocolate drizzle and decorating with minty crunch on top.

How to Make Andes Mint Chocolate Cupcakes Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F and lining your muffin pans with cupcake liners. This simple preparation step is key for easy cleanup and to make sure your cupcakes release beautifully after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. Combining all your dry ingredients first ensures an even distribution of the leavening agents and cocoa throughout the batter, which is essential for consistent texture and flavor.

Step 3: Add Wet Ingredients

Next up, add the eggs, oil, vanilla, milk, and water to your dry ingredient mixture. Start mixing on low speed for about a minute so everything begins to come together gently. Then increase to medium speed for two minutes to fully combine and create a smooth, velvety batter. Don’t forget to scrape down the sides of your bowl to make sure no pockets of dry flour remain.

Step 4: Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. This ensures your cupcakes rise beautifully without overflowing. Pop them in the oven and bake for 14 to 16 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let them cool completely — this step is crucial before frosting to keep that frosting from melting.

Step 5: Make the Mint Frosting

Using a stand mixer, beat softened butter and salt until fluffy. Gradually add powdered sugar—first half, then the rest—while mixing on low. Slowly pour in 2 tablespoons of milk and increase the mixer speed for about two minutes to whip the frosting light and airy. If it feels too stiff, add the remaining milk one bit at a time to get a creamy, spreadable texture.

Step 6: Flavor and Color the Frosting

Stir in the mint extract and green food coloring until the frosting is an evenly tinted, minty green. Scrape the sides of your bowl as you mix to ensure the frosting’s color and flavor are perfectly blended throughout—this step makes your cupcakes look as good as they taste!

Step 7: Frost Your Cupcakes

Fill a piping bag fitted with a large round tip with your luscious mint frosting and pipe generous swirls on top of each cooled cupcake. This not only makes for a stunning presentation but also ensures each bite gets the perfect amount of minty creaminess.

Step 8: Add the Andes Chocolate Drizzle and Finish

Gently melt about a quarter of your Andes mints in the microwave in short bursts to prevent burning. Transfer the melted chocolate to another piping bag, allow it to cool slightly, then drizzle it over your frosted cupcakes for that shiny, irresistible finish. Top each cupcake with a whole Andes mint and sprinkle chopped bits for an added minty crunch and elegance.

How to Serve Andes Mint Chocolate Cupcakes Recipe

There are eight chocolate cupcakes arranged on a cooling rack over a white marbled surface. Each cupcake has two layers: the bottom layer is dark brown chocolate cake, topped with a smooth pale green frosting layer. All cupcakes have a drizzle of milk chocolate sauce in diagonal lines across the top. To the left of the cupcakes, there are two white bowls on the same white marbled surface; one bowl contains broken pieces of mint chocolate, and the other bowl contains whole mint chocolate chocolate bars stacked inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the classic whole and chopped Andes mints, try adding a sprinkle of crushed peppermint candy or a few fresh mint leaves for a pop of color and extra peppermint punch. A tiny dusting of cocoa powder or edible glitter can also elevate the presentation for special occasions.

Side Dishes

These cupcakes pair wonderfully with a light, subtly flavored drink like a mint-infused iced tea or a creamy hot chocolate for colder days. For something refreshing, a simple glass of cold milk is always a perfect companion, balancing the cupcakes’ sweet richness.

Creative Ways to Present

Serve the Andes Mint Chocolate Cupcakes Recipe on a tiered dessert stand to create a stunning centerpiece for celebrations. You can also package them individually in clear cupcake boxes tied with green ribbon, making them fabulous treats for gift-giving or party favors. For a fun twist, arrange them in the shape of a wreath or spell out a message on a large platter using these festive cupcakes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Andes Mint Chocolate Cupcakes Recipe in an airtight container at room temperature for up to two days. To preserve frosting freshness, avoid refrigeration unless your kitchen is particularly warm.

Freezing

These cupcakes freeze beautifully. Place them in a single layer on a tray to freeze individually before transferring to a freezer-safe container or bag. They can be frozen for up to three months. Just thaw completely at room temperature before serving—this method keeps both the cake and frosting fresh.

Reheating

Since these cupcakes are best enjoyed at room temperature, avoid microwaving them if possible, as this can soften the frosting too much and melt your precious chocolate drizzle. Instead, remove from the fridge or freezer and let sit on the counter for at least 30 minutes before serving to bring them back to their perfect texture and flavor.

FAQs

Can I use regular chocolate chips instead of Andes mints?

You can substitute chocolate chips, but you’ll miss out on that signature minty flavor that makes the Andes Mint Chocolate Cupcakes Recipe so unique. For an easy fix, add a few drops of mint extract to your frosting if you go this route.

Is there a way to make these cupcakes gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different, but you’ll still enjoy the delicious mint and chocolate flavors just the same.

Can I make the frosting without food coloring?

Yes, though the vivid green frosting is part of the fun tradition. If you prefer a natural look or want to avoid food dyes, you can skip it or use natural green coloring like matcha powder in small amounts to tint the frosting.

What is the best way to melt Andes mints without burning them?

Microwave them in short 15- to 20-second bursts, stirring in between each. This prevents overheating and burning, giving you a smooth chocolate melt perfect for drizzling.

Can these cupcakes be made dairy-free?

You can swap out the butter and milk for dairy-free alternatives such as vegan butter and almond milk. Just make sure your substitutes can perform similarly for texture and flavor to keep these cupcakes as delectable as ever.

Final Thoughts

There is just something so wonderfully satisfying about the Andes Mint Chocolate Cupcakes Recipe—combining that classic chocolate-mint combo with the comfort of a homemade cupcake. Whether you’re baking them to impress a crowd or simply treating yourself, these cupcakes never fail to delight. I hope you have just as much fun making and enjoying them as I do. Happy baking!