Description
These Andes Mint Chocolate Cupcakes combine rich, moist chocolate cake with a fluffy, mint-flavored frosting, topped with melted Andes mint chocolate and crunchy mint pieces for a decadent dessert experience. Perfect for chocolate and mint lovers seeking a deliciously refreshing cupcake treat.
Ingredients
Cake 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
Frosting Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 4 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon mint extract
- Green food coloring
Decoration
- Andes mints (whole and chopped for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line your muffin pans with cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In the bowl of a stand mixer, whisk together sugar, flour, cocoa powder, baking powder, and salt until well combined, ensuring even distribution of the leavening and cocoa.
- Add Wet Ingredients: Add eggs, oil, vanilla extract, milk, and water to the dry mixture. Begin mixing on low speed for about one minute, then increase to medium speed for an additional two minutes. Scrape down the sides of the bowl to incorporate all ingredients and mix again briefly until the batter is smooth.
- Fill Cupcake Liners and Bake: Using a spoon or scoop, fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow cupcakes to cool completely before frosting.
- Prepare Frosting Base: In the stand mixer bowl, beat the softened butter together with salt until creamy and smooth. Gradually add half of the powdered sugar and mix until combined.
- Finish Frosting: Add the remaining powdered sugar and mix on low speed until smooth. Add 2 tablespoons of milk and beat on medium speed for about two minutes to achieve a light, fluffy texture. If the frosting is too dry, add remaining milk a little at a time until creamy.
- Flavor and Color the Frosting: Stir in green food coloring and mint extract thoroughly, scraping the bowl sides to ensure even color and flavor distribution.
- Fill Piping Bag: Transfer the prepared frosting into a piping bag fitted with a large round tip for easy and decorative application onto cupcakes.
- Melt Andes Mint Chocolate: Melt approximately one-quarter of the Andes mints in short bursts in the microwave, stirring frequently to avoid burning. Allow melted chocolate to cool slightly before transferring to another piping bag.
- Decorate Cupcakes: Pipe the mint frosting onto cooled cupcakes, then drizzle the melted Andes chocolate over the top. Finish by placing a whole Andes mint on each cupcake and sprinkling chopped Andes pieces for added texture and minty crunch.
Notes
- Be sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Melt Andes mint chocolate carefully in short intervals in the microwave to avoid burning.
- Adjust the amount of milk in frosting to achieve desired consistency.
- For extra mint flavor, you can garnish with a small fresh mint leaf.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
