Andes Mint Cupcakes Recipe
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
-
Total Time
1 hr 5 mins
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Servings
12 cupcakes
-
Calories
506 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Andes Mint Cupcakes Recipe
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Deliciously decadent, these Andes Mint Cupcakes are perfect for mint chocolate lovers! Simple to make, great for parties or as a dessert!
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Ingredients
For the Chocolate Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup chopped Andes mints
For the Mint Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 1 teaspoon pure peppermint extract
- 2½ cups powdered sugar
- green food coloring optional
- 12 Andes mints for garnish
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Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk together the water, vegetable oil, and eggs until smooth. Pour the dry cake mix over top and mix until just incorporated.
- Gently fold in the chopped Andes mints.
- Fill the cupcake liners ⅔ full with cupcake batter. I use a ¼-cup cookie scoop to ensure they’re all the same size.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and allow them cool to room temperature before frosting.
For the Mint Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peppermint extract on medium speed until light and fluffy, about 2 minutes.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the green food coloring, if using.
- Beat the frosting on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost the cooled cupcakes and top each with an Andes mint.
Notes
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 2 days. Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw before frosting and serving.
Nutrition Information
Show Details
Serving
1cupcake
Calories
506kcal
(25%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
289mg
(12%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
305IU
(6%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 506kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 289mg | 12% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 305IU | 6% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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