Andes Mint Cupcakes. Moist homemade chocolate cupcakes, with mint and chocolate buttercream topped off with an andes mint. These Chocolate Andes mint cupcakes are the perfect mint and chocolate lover!
Andes Mint Cupcake
For this Andes Mint Cupcake I am warning you, you may never want to eat an Andes Mint again and only have the cupcake version. These chocolate Mint Cupcakes are AMAZING!
Every year my husband gets Andes mints in his stocking. It is something that has been a tradition for him since he was a kid and I like to keep the tradition going.
This year we ended up having a lot of Andes Mints left over in our candy bin and I wanted to use them up. What better way then to make an amazing chocolate cupcake with creamy mint and chocolate buttercream that tastes just like the Andes Mints.
My husband, the Andes mint fan said these moist chocolate cupcakes with mint buttercream frosting were even better then eating the Andes mint chocolates themselves.
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- Chocolate Cupcakes with Chocolate Peanut Butter Buttercream Frosting
Tips for Making Andes Mint Cupcakes
Let the cupcakes cool completely before frosting. I find it best to bake the cupcakes, remove them from the baking pan and then start making the frosting. This way the cupcakes are cooled when I go to frost them.
Swirling two frosting flavors. For this Andes Mint Cupcake recipe you are going to use my Chocolate Buttercream Frosting and my mint buttercream frosting recipe and swirl them together. Use the easy how to fill a pastry bag trick and add the chocolate buttercream frosting to one side of the pastry bag and the mint buttercream to the other side. Then you will frost the cupcakes with an icing swirl.
Use a pastry bag or thick zip close bag to frost the cupcakes. I much prefer decorating cupcakes with a pastry bag, it makes life easier. But if you don’t happen to have pastry bags you can use freezer zip top bags. But you need to make sure you’re using the freezer bags or when you push the frosting out the bag will rip open. Trust me I’ve had experience with this!
Do not over mix. Over mixing the batter will lead to having tough cupcakes. Just mix the ingredients until they are mixed together.
Do not over bake. Leaving cupcakes in the oven baking longer then needed will dry out the cupcake.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Can I make these cupcakes in advanced?
If you are wanting to make these in advance the best way is making the cupcakes the day before and the frosting but keeping them separate stored in the fridge until you are going to serve them. Then bring the frosting to room temperature and frosting them before serving.
But that is also in a perfect world where we all have lots of free time, we don’t all have lots of free time, so the other option that will work is to frost the cupcakes and then store them. After frosting the cupcakes keep the frosted cupcakes in the fridge covered and bring to room temperature before serving them.
If you have any extra frosting, the frosting will keep in the fridge for up to 2 weeks as long as it is stored in an air tight container. You will want to bring the frosting to room temperature before using it to frost cupcakes, and you may want to rewhip the buttercream in your stand mixer.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
Andes Mint Cupcakes Ingredients
- 24 Chocolate Cupcakes
- Chocolate Buttercream
- Mint Buttercream
- 24 Andes Mints
How to Make Andes Mint Cupcakes
Bake the chocolate cupcakes and allow them to cool completely.
While the cupcakes are cooling make the chocolate buttercream frosting and the mint buttercream frosting.
Once they are cooled, use the easy how to fill a pastry bag trick and add the chocolate buttercream frosting to one side of the pastry bag and the mint buttercream to the other side.
Then use the cupcake swirl method to frost each cupcake.
When all cupcakes are frosted with icing top them with an Andes Mint.
Check out these awesome Chocolate Cupcake Recipes:
- PeanutButter Blossom Cookies Cupcakes
- Girl Scout Samoas Cupcakes
- S’Mores cupcakes
- Mint Chocolate Chip Cupcakes
- Cafe Mocha Cupcakes
- Chocolate Raspberry Cupcakes
- Chocolate Cherry Cupcakes
Andes Mint Cupcakes
Andes Mint Cupcakes Ingredients
Chocolate Cupcakes Ingredients
Mint Buttercream Frosting Recipe Ingredients
How to Make Chocolate Cupcakes
- Preheat the oven to 350˚ F.
- Put paper cupcake liners in your cupcake pans or you can use silicone, which ever ones you prefer.
- In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
- In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt.
- Then add the butter and sugars.
- Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
- Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans briefly, then transfer to a wire rack to cool completely.
- While the cupcakes are baking make your buttercream frostings.
How to Make Mint Buttercream
- Add softened butter and shortening to stand mixer bowl and beat on medium speed until they are creamed together.
- Turn the mixer down to the lowest speed setting and slowly pour in the confectioners sugar.
- Once all of the confectioners sugar has been added, pour in the hot water and the mint extract.
- Turn the mixer to medium-high speed and continue mixing the mint buttercream frosting for 10 minutes until it is light and fluffy.
- Spoon the mint buttercream into a bowl and set aside.
How to Make Chocolate Buttercream
- After making the mint buttercream frosting, wash the stand mixer bowl and make your chocolate buttercream.
- Place your butter in the bowl of your mixer. Mix on medium speed until the butter is nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter.
- Once you have added all the powdered sugar in to your mixture, add in the vanilla extract, heavy cream and salt.
- Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
Assembling Andes Mint Cupcakes
- Allow the cupcakes to completely cool. Once they are cooled, use the easy how to fill a pastry bag trick and add the chocolate buttercream frosting to one side of the pastry bag and the mint buttercream to the other side.
- Then use the cupcake swirl method to frost each cupcake.
- When all cupcakes are frosted with icing top them with an Andes Mint.
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