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Andes mint cupcakes

Andes Mint Cupcakes

About a Mom
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. 
5 from 4 votes
Prep Time 20 mins
Cook Time 21 mins
Total Time 41 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


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
  • 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:

  • 1 C semi sweet chocolate chips
  • ½ C heavy whipping cream

Decoration ingredients:

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


  • 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!
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