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.
Andes Mint Cupcakes
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 in Andes Mint Cupcakes
- 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
How to Make Andes Mint Cupcakes
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.
Make the 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!
Andes Mint Cupcakes
Ingredients
For the chocolate cupcakes:
- 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
Mint frosting:
- 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
Chocolate Ganache:
Decoration ingredients:
- 2 C 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!
You might also enjoy:
Leprechaun Cookies made with Nutter Butters
Green Velvet Cheesecake Bars
My goodness these look so delish I would love to make these for an upcoming birthday thanks for sharing this one.
Mint is one of my favorite pairings with chocolate. These cupcakes would suit me year round.
These cupcakes look so pretty and delicious.
These cookies do look and sound delicious. I love chocolate and mint.
Lots of good flavors in these cupcakes. And they look pretty, too.
Those look super yummy. I like mint and chocolate. Together in a cupcake makes it even better!
These look and sound delicious and they’re also pretty, a festive St. Patrick’s Day treat!