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andes mints recipes

Andes Mint Cupcakes

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!
Course Dessert
Cuisine American
Keyword Andes Mint, andes mint cupcakes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24
Calories 531kcal
Author Lauren


Andes Mint Cupcakes Ingredients

Chocolate Cupcakes Ingredients

Mint Buttercream Frosting Recipe Ingredients

Chocolate Buttercream Frosting 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.



Calories: 531kcal | Carbohydrates: 71g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 169mg | Potassium: 147mg | Fiber: 2g | Sugar: 58g | Vitamin A: 714IU | Calcium: 36mg | Iron: 2mg