Andes Mint Cupcakes | Perfect for St. Patrick’s Day

By Angela Sellari Jump to Recipe

Mint goes hand and hand with St. Patrick’s Day. If you are looking for an amazing St. Patrick’s Day cupcake, you have to make these Andes Mint Cupcakes. Rich chocolate cupcakes, with Andes Baking Chips and topped with frosting and a grasshopper cookie, these cupcakes are delicious.

These cupcakes are so decadent. They rank right up there with my Snicker Cupcakes and Cherry Limeade Cupcakes. But if it’s St. Patrick’s Day cupcakes you’re after be sure to take a look at these Rainbow Cupcakes too.

Whether you are making mint cupcakes for a St. Patrick’s Day party for adults or kids, these Andes Mint cupcakes are sure to be a hit. Moist tender cupcakes with a rich chocolate and mint flavor, these cupcakes are sure to be a showstopper.

How to Store Mint Cupcakes

These cupcakes should be stored at room temperature. Make sure that the cupcakes are protected from the air. This will cause the cupcakes to become stale. Since this cupcake recipe doesn’t have a cream cheese frosting and it is topped with a cookie, you do not need or want to store these cupcakes in refrigerator.

How Long Do These Cupcakes Last?

When you make homemade cupcakes, there are no preservatives. This means that the cupcakes will last about 5 to 7 days when stored properly. If the cupcakes will go bad before they are eaten, the cupcakes can be stored in the freezer to help them last up to 3 months.

Ingredients:

• 1 C flour
• ¼ C unsweetened cocoa powder
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ C light brown sugar
• ½ C sugar
• ⅓ C Canola oil
• ½ C buttermilk
• 1 large egg
• 1 tsp. vanilla extract
• 1 C unsalted sweet cream butter, softened
• 3 C powdered sugar
• 2-3 drops of mint green food coloring
• 2 tsp mint extract
• 5 tbsp heavy whipping cream
• 1 C semi sweet chocolate chips
• ½ C heavy whipping cream
• 2 C andes baking chips
• 22 grasshopper cookies, cut in half

Instructions:

Step 1: Preheat Oven to 350 degree and line cupcake pan with cupcake liners.

Step 2: In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, mix to combine.

Step 3: Add in the sugar and brown sugar stir until combined.

Step 4: Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.

Step 5: Fill cupcake liner 3/4 of the way full.

Step 6: Bake for 21 minutes.

Step 7: Remove the cupcakes from the oven.

Step 8: Transfer the cupcakes to a wire rack to cool.

Frosting directions:

Step 1: 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.

Step 2: Beat in until combined the mint food coloring.

Step 3: Scoop frosting into the piping bag and set aside.

Make the Chocolate Ganache:

Step 1: Using a small pot, heat up the heavy whipping cream until steaming.

Step 2: While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.

Step 3: Once the heavy whipping cream is heated, pour over the chocolate chips.

Step 4: Allow to sit for 1 minute before whisking until smooth.

Step 5: Scoop ½ C into a squeeze bottle.

Decorating Cupcakes

Step 1: Dip the cupcakes into the chocolate.

Step 2: Sprinkle a bit of the Andes baking chips onto the cupcakes.

Step 3: Allow to set for 10 minutes.

Step 4: Pipe a small amount of frosting into the center of the cupcake.

Step 5: Sprinkle some more Andes onto the frosting.

Step 6: Drizzle chocolate ganache over the frosting with the squeeze bottle.

Step 7: Place a cut cookie in the middle.

Enjoy!

Andes Mint Cupcakes | Perfect for St. Patrick’s Day

Angela Sellari

Mint goes hand and hand with St. Patrick’s Day. If you are looking for an amazing St. Patrick’s Day cupcake, you have to make these Andes Mint Cupcakes. Rich chocolate cupcakes, with Andes Baking Chips and topped with frosting and a grasshopper cookie, these cupcakes are delicious. 

4.78 from 9 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 21 minutes mins

Total Time 41 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 848 kcal

Ingredients

  

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For the chocolate cupcakes:

• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1/3 cup Canola oil
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

Mint frosting:

• 1 cup unsalted sweet cream butter softened
• 3 cup powdered sugar
• 2-3 drops of mint green food coloring
• 2 teaspoons mint extract
• 5 tablespoons heavy whipping cream

Chocolate Ganache:

• 1 cup semi sweet chocolate chips
• 1/2 cup heavy whipping cream

Decoration ingredients:

• 2 cups andes baking chips
• 22 grasshopper cookies cut in half

Instructions

 

• 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!

Nutrition

Calories: 848kcalCarbohydrates: 97gProtein: 7gFat: 50gSaturated Fat: 26gSodium: 285mgFiber: 3g

Keyword Andes Mint Cupcakes

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