These fluffy Andes Mint Cupcakes topped with cool, creamy mint frosting taste just like biting into an Andes mint candy, only better. The chocolate base is moist and tender, and that bright green frosting brings the perfect hit of peppermint. I first made these for Liam's birthday party last spring, and honestly, they disappeared faster than any cake I've ever baked.
If you love the combo of chocolate and mint, you'll want to keep this recipe close, maybe right next to my Coffee Toffee Cookies or No Bake Marshmallow Cheesecake. They're surprisingly simple to put together, and the minty aroma that fills your kitchen while you frost them is half the fun.
Why You'll Love These Andes Mint Cupcakes
These Andes mint cupcakes hit that sweet spot between fancy bakery treat and easy homemade dessert. The chocolate cupcake base stays soft and cakey, never dry. The mint frosting pipes on smooth and creamy, and it tastes like the real thing, not artificial or overpowering. You can whip up a batch in under an hour, and they're perfect for birthdays, potlucks, or just because you're craving something minty. Plus, topping each one with a little Andes candy makes them look like you spent way more effort than you actually did.
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Andes Mint Cupcakes Ingredients
Here's everything you need to make these Andes Mint Cupcakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes:
- Vegetable oil: Adds moisture and keeps the cupcakes soft and tender.
- Unsalted butter, softened to room temperature: Creamed with the sugars to create a light, fluffy texture.
- Granulated sugar: Sweetens the cupcakes and helps with structure.
- Light brown sugar, packed: Brings a hint of caramel flavor and extra moisture.
- Large eggs, at room temperature: Bind the batter together and add richness.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- All-purpose flour: Forms the structure of the cupcakes.
- Unsweetened cocoa powder: Gives these cupcakes their deep chocolate flavor.
- Baking soda: Helps the cupcakes rise and creates a tender crumb.
- Baking powder: Works with the baking soda for the perfect lift.
- Salt: Balances the sweetness and makes the chocolate taste richer.
- Milk, at room temperature: Adds moisture and brings the batter together smoothly.
For the Frosting:
- Unsalted butter, softened to room temperature: Creates a creamy, pipeable frosting base.
- Confectioners' sugar: Sweetens and thickens the frosting to the right consistency.
- Heavy cream: Makes the frosting smooth and easy to spread.
- Peppermint extract: Brings that cool, minty flavor that tastes just like Andes candies.
- Green food coloring, optional: Gives the frosting that classic mint green color.
- Andes chocolate mint candies, optional: Perfect for topping each cupcake and adding extra mint flavor.
How to Make Andes Mint Cupcakes
Follow these simple steps to bake and frost your Andes Mint Cupcakes.
Make the Cupcakes:
Preheat the oven: Preheat your oven to 350°F (175°C). Line 20 muffin cups with paper liners and set them aside.
Cream the butter and sugars: In a large mixing bowl, use a handheld or stand mixer with a paddle attachment to beat the vegetable oil, softened butter, granulated sugar, and brown sugar at medium-high speed until the mixture is fluffy and light, about 3 minutes.
Add the eggs and vanilla: Add the eggs one at a time, mixing well after each addition so everything blends smoothly. Beat in the vanilla extract until combined.
Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
Combine wet and dry: Add half of the flour mixture to the butter mixture and mix on low speed until almost combined. Pour in the milk, then add the remaining flour mixture, and mix until the batter is fully incorporated and smooth.
Fill and bake: Fill each muffin cup halfway with batter, about 2 tablespoons each. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Remove the cupcakes from the pans immediately and let them cool completely on a wire rack.
Make the Frosting:
Beat the frosting: In a large mixing bowl, beat the softened butter, confectioners' sugar, heavy cream, and peppermint extract with a handheld or stand mixer on medium speed until the frosting is smooth and creamy.
Add color: Add the green food coloring, if you're using it, and beat until the color is fully blended and even.
Frost the cupcakes: Frost the cooled cupcakes with the mint frosting using a spatula or piping bag. If you like, top each one with an Andes mint candy for decoration and extra flavor.
Substitutions and Variations
- Peppermint extract: If you don't have peppermint extract, you can use mint extract instead. Start with half the amount and taste as you go since mint extract can be stronger.
- Food coloring: The green food coloring is totally optional. The frosting tastes just as good without it, and some people actually prefer the classic white look.
- Andes candies: If you can't find Andes mints, try chopping up York Peppermint Patties or any chocolate mint candy you have on hand.
- Dairy-free option: Swap the butter for a plant-based butter and use almond milk or oat milk instead of regular milk.
- Mint chocolate chip version: Fold mini chocolate chips into the frosting for extra texture and chocolatey bites.
Equipment For Andes Mint Cupcakes
- Stand or handheld mixer with paddle attachment
- Muffin pan
- Paper liners for muffins
- Toothpick (for checking doneness)
- Large mixing bowls
- Whisk for dry ingredients
- Spatula or frosting knife
Storage and Make-Ahead Tips
Storing: Keep frosted Andes Mint Cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freezing: You can freeze unfrosted cupcakes for up to 3 months. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and frost before serving. The frosting can also be frozen separately in an airtight container for up to 2 months. Let it soften and re-whip it before using.
Make-ahead: Bake the cupcakes a day ahead and store them unfrosted in an airtight container. Make the frosting the day you plan to serve them for the freshest mint flavor.
Serving Suggestions
These homemade Andes Mint Cupcakes are delicious on their own, but here are a few fun ways to serve them:
- Serve them alongside a tall glass of cold milk or hot cocoa for a cozy dessert moment.
- Pair them with Greek Yogurt Cake Donuts or Starbucks Lime Frosted Coconut Bars for a fun dessert spread at your next gathering.
- Set them out with vanilla ice cream and a drizzle of chocolate syrup for an extra indulgent treat.
- Arrange them on a platter with fresh mint leaves tucked around the edges for a pretty presentation.
Expert Tips
- Room temperature ingredients: Make sure your butter, eggs, and milk are all at room temperature before you start. This helps everything blend smoothly and creates a better texture.
- Don't overmix: Once you add the flour, mix just until combined. Overmixing can make the cupcakes dense and tough.
- Check early: Start checking your Andes Mint Cupcakes at the 15-minute mark. Ovens vary, and you want them just barely done in the center so they stay moist.
- Cool completely: Let the cupcakes cool all the way before frosting. If they're even a little warm, the frosting will melt and slide right off.
- Pipe the frosting: For a bakery-style look, use a piping bag with a large star tip. It makes the cupcakes look fancy without much effort.
FAQ
How do I make Andes Mint Cupcakes?
Start by mixing together butter, oil, and sugars until fluffy, then add eggs and vanilla. Whisk your dry ingredients separately, then combine everything with milk. Bake the cupcakes until just done, let them cool, and top with a simple peppermint buttercream. It's easier than it sounds, and the results taste just like your favorite Andes mints.
What is the best frosting for chocolate mint cupcakes?
A classic peppermint buttercream made with butter, confectioners' sugar, heavy cream, and peppermint extract is perfect. It's smooth, creamy, and has just the right amount of mint flavor without being too strong. You can tint it green or leave it white, whatever you prefer.
Can I freeze Andes mint cupcakes?
Yes, you can freeze these Andes Mint Cupcakes. Freeze them unfrosted, wrapped tightly in plastic wrap and stored in a freezer bag, for up to 3 months. Thaw them at room temperature and frost fresh. The frosting can also be frozen separately and re-whipped when you're ready to use it.
How should I store Andes Mint Cupcakes?
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you refrigerate them, let them sit out for about 20 minutes before serving so the frosting softens up and tastes its best.
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Pairing
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Andes Mint Cupcakes
Ingredients
Method
- Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the oil, butter, and both sugars on medium-high speed until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk.
- Add half of the dry ingredients to the butter mixture and mix on low speed until almost combined. Add the milk, followed by the remaining dry ingredients, and mix until smooth. mix
- Fill the muffin cups about halfway, using about 2 tablespoons of batter for each.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from pans immediately and cool completely on a wire rack.
- For the frosting, beat the butter, powdered sugar, heavy cream, and peppermint extract on medium speed until smooth.
- Add a few drops of food coloring if desired and beat until fully blended.
- Frost the cooled cupcakes and decorate with Andes mint candies if desired.
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