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I have made Andes Mint Cookies often over the holidays and wondered how they might taste as a cupcake version – so we now have an Andes Mint Cupcakes recipe for you.
How to Make Andes Mint Cupcakes
I know it seems like a lot of steps, but by sprinkling the Andes candy on twice, it sets better in the frosting and stays put. If you wait until the second step to do it, the candy won’t set in the first layer. Once that ganache sets, you have no hope of “gluing” the candy to it. If I am using Girl Scout Thin Mints instead of Grasshopper Cookies, I leave them whole and tuck them in the frosting mound.
These cupcakes really are show-stoppers when you see them in person. They are an amazing thing to take to any book group or bible study – as they will be thanking God the minute the flavors cross their lips.
For the chocolate base of the 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
- cupcake liners
- muffin pan
Preheat Oven to 350 degree and line the muffin pan with cupcake liners. In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine them all with a whisk. Add in the sugar and brown sugar stir until combined. Add the oil, buttermilk, egg, and vanilla extract. Stir until combined. Fill cupcake liners 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 while working on the frosting.
For the Mint Frosting You Will Need:
- 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 piping bag fitted with large star tip
Using a standing mixer, beat together the butter, powdered sugar, crushed Oreo cookies, mint extract and heavy whipping cream until combined, smooth and thick peaks start to form. Beat in the mint food coloring until combined. Scoop frosting into the piping bag and set it aside.
For the Chocolate Ganache you will need:
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
- 1 squeeze bottle
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.
- 2 C Andes baking chips
- 22 grasshopper cookies, cut in half (I like to use Girl Scout Thin Mints!)
Andes Mint Cupcakes Decorating Directions
Dip the cupcakes into the chocolate ganache.
Then sprinkle a bit of the Andes baking chips onto the cupcakes. Allow them to sit for 10 minutes. Pipe a small amount of frosting into the center of the cupcake and then sprinkle some more Andes onto the frosting. Drizzle chocolate ganache over the frosting with the squeeze bottle. Place a cut cookie in the middle to top off your masterpiece.
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