Andes Mint Cupcakes Are Refreshing

A monkey on a cupcake

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.

– 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 them from the oven to cool

– 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.

Make the Chocolate Ganache per our instructions

Dip the cupcakes into the chocolate ganache.

Sprinkle a bit of the Andes baking chips onto the cupcakes.  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.

Want to give this recipe a try? Tap the link for all the details.