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Andes Mint Cupcakes

These Andes Mint Cupcakes are rich, chocolaty, and minty! They are guaranteed to be a hit for your family!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 21 minutes
Servings: 22 cupcakes
Calories: 359kcal

Equipment

  • Cupcake Pan
  • 1 piping bag fitted with large star tip
  • 1 squeeze bottle

Ingredients

Chocolate Cupcakes

  • 1 cup flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup light brown sugar
  • ½ cup sugar
  • ½ cup canola oil
  • ½ cup buttermilk
  • 1 egg large
  • 1 tsp vanilla extract

Mint Frosting

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tsp mint extract
  • 3 drops mint green food coloring gel
  • 5 tbsp heavy whipping cream

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • 12 grasshopper cookies cut in half

Instructions

  • Cupcakes Directions
  • Preheat Oven to 350 degree and line cupcake pan with cupcake liners
  • In a large bowl, add together the flour, cocoa powder, baking powder,baking soda, and salt, mix to combine
  • Add in the sugar and brown sugar stir until combined.
  • Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
  • Fill cupcake liner 3/4 of the way full.
  • Bake for 21 minutes
  • Remove the cupcakes from the oven.
  • Transfer the cupcakes to a wire rack to cool

Frosting Directions

  • Using a standing mixer, beat together the butter, powdered sugar,crushed oreo cookies, mint extract and heavy whipping cream until combined, smooth and thick peak star to form
  • Beat in until combined the mint food coloring
  • Scoop frosting into the piping bag and set aside

Chocolate Ganache

  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Scoop ½ C into a squeeze bottle

Decorating Cupcakes

  • Dip the cupcakes into the chocolate
  • Sprinkle a bit of the andes baking chips onto the cupcakes
  • Allow to set for 10 minutes
  • Pipe a small amount of frosting into the center of the cupcake
  • Sprinkle some more andes onto the frosting
  • Drizzle chocolate ganache over the frosting with the squeeze bottle
  • Place a cut cookie in the middle
  • Enjoy!

Notes

You can substitute with a chocolate cake mix prepared as directions say. 

Nutrition

Calories: 359kcal | Carbohydrates: 40g | Protein: 2g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 133mg | Potassium: 107mg | Fiber: 1g | Sugar: 31g | Vitamin A: 411IU | Calcium: 31mg | Iron: 2mg