Mint Chocolate Cupcakes

Mint Chocolate Cupcakes are loaded with satisfying sweet flavors and are super adorable! Top them with an Andes mint before serving at your next party.
Mint Chocolate Cupcakes - so adorable!

Lately I’ve been craving the chocolate-mint flavor combination. Those flavors just seem to belong to each other. And although I’d take a baked treat over candy any day, I love Andes chocolate mints. I remember as a kid my family took a cruise vacation. Every night when we were done with our activities on the ship, we’d come back to our room and discover our towels were folded in the shape of various animals and there were Andes chocolate mints left on our beds. That was one of my favorite parts of that vacation. I guess I was easily impressed as a kid! Maybe I still am easily impressed because I loved how flavorful and fun these cupcakes were. I was so caught up in the chocolate-mint theme that I actually added green food coloring to the frosting of these cupcakes and I don’t like food coloring. It creeps me out. But look how beautiful it made them!

Mint Chocolate Cupcakes

Recipe Rundown
Taste: Mint + chocolate = heaven.
Texture: The cupcake is super duper moist while the frosting is lusciously smooth. Then you get a little bite of the Andes mint to top it all off!
Ease: The cupcake batter is very simple to whip up, as is the frosting. I think the hardest part was waiting for the cupcakes to cool so I could frost!
Appearance: Like I said above, the green food coloring really makes these cupcakes shine. I also love the little Andes mint sticking out.
Pros: Fabulous dessert for any occasion. Would be especially great for St. Patty’s Day.
Cons: Indulgent.
Would I make this again? Yes.

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Mint Chocolate Cupcakes

Yield: about 18 cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour


For the chocolate cupcakes:
1 cup plus 1 tablespoon granulated sugar
3/4 cup plus 2 tablespoons flour
7 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup milk
1/4 cup vegetable oil
3/4 teaspoon peppermint extract
1/4 teaspoon pure vanilla extract
1/2 cup boiling water

For the mint frosting:
2 cups confectioners’ sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt
Green food coloring, if desired

9 Andes chocolate mints, halved


For the cupcakes:
Preheat oven to 350°F. Line 2 standard muffin pans with 18 paper cupcake liners.

Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. In a liquid measuring cup or small bowl, mix together the egg, milk, oil, peppermint, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.

Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

For the frosting:
Beat the confectioners’ sugar and butter until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, mint extract salt, and food coloring (if using) and beat on high until sooth, about 3 minutes. Transfer frosting to a piping bag fitted with a decorative tip and pipe onto each cupcake. Top each cupcake with half of an Andes mint.

Cupcake recipe from this recipe and frosting from Whoopie Pies


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24 Responses to “Mint Chocolate Cupcakes”

  1. #
    Jen @ My Kitchen Addiction — August 17, 2012 at 7:24 am

    Lovely cupcakes! I, too, am a big fan of chocolate and mint, and I could eat these all year round. :)

  2. #
    Deborah — August 17, 2012 at 7:46 am

    I love Andes mints, and know that I’d love these cupcakes!!

  3. #
    Bea — August 17, 2012 at 7:54 am

    They look delicious! *_*

  4. #
    Audrey — August 17, 2012 at 4:53 pm

    what’s the purpose of the boiling water?

    • tessa replied: — August 19th, 2012 @ 3:13 pm

      It makes the cake moist!

  5. #
    Caralyn @ glutenfreehappytummy — August 17, 2012 at 8:36 pm

    my oh my those look SO good! i love the color too!

  6. #
    Spencer — August 19, 2012 at 2:54 am

    Looks absolutely delicious! I love a good cupcake and these look amazing. Love the frosting.

  7. #
    Jenny — August 19, 2012 at 5:05 pm

    I bet they’re the perfect after-dinner treat. The mint-green icing looks really refreshing and amazing.

  8. #
    Tracey — August 24, 2012 at 11:21 am

    Oooh, I’ve made this frosting too and it’s great! Can’t beat the chocolate/mint combo :)

  9. #
    majestic seo — August 29, 2012 at 4:59 am

    I am so happy to read this. This is the type of manual that needs to be given and not the random misinformation that’s at the other blogs. Appreciate your sharing this greatest doc.

  10. #
    Eugie Gundy — October 8, 2012 at 7:31 pm

    This is my first time on your blog and WOW! I just tried this cupcake and I have to say say something. First off I should say the recipe was so easy! This is hands down the best cupcake I’ve ever made! They were so moist! Perfect amount of mint. Fabulous! Thank you for sharing. Now I have to explore all your recipes. :-)

    • Tessa replied: — November 7th, 2012 @ 11:07 am


  11. #
    Sofie C. — November 7, 2012 at 8:38 am

    Made them last night for a colleague’s birthday and they were a HIT!!! I used cream cheese frosting instead since I was to serve them in the morning! Thank you, love them!

    • Tessa replied: — November 7th, 2012 @ 11:07 am

      So happy to hear that!

  12. #
    One-Legged Gingerbread Man — November 25, 2012 at 3:17 am

    Fabulous recipe! I love that it calls for cheaper vegetable oil and not butter, yet still tastes wonderful. My cake turned out moist but not too dense, and it wasn’t crumbly at all. I replaced the milk with an equal amount of Bailey’s Irish Cream and skipped the frosting, because it is already perfect on its own.

    Also, it keeps very well in the freezer! I just reheated a slice I baked a month ago and it’s almost as good as it was when it was still new.

    • Tessa replied: — November 30th, 2012 @ 9:51 am

      Wow great call with the Bailey’s Irish Cream. Sounds fantastic. I may have to do that next time! Good to know it keeps in the freezer, too.

  13. #
    Jasmine — December 7, 2012 at 12:55 pm

    Will the frosting last over night?

    • Tessa replied: — December 9th, 2012 @ 7:17 pm

      It should be fine. You could store the cupcakes in the fridge and bring back to room temperature before serving too.

  14. #
    AmandaSmith — December 9, 2012 at 9:16 am

    How many does this recipe yield? I can’t wait to try them!

    • Tessa replied: — December 9th, 2012 @ 7:18 pm

      18 standard cupcakes

  15. #
    LBN — December 9, 2012 at 8:36 pm

    These were absolutely the best chocolate cupcakes I have ever made, and I love to bake. They are almost fudgy when they are hot and amazing room temp too. Delicious. For people trying the recipe– the batter was much more liquid than I expected– so don’t be worried, that’s normal. Also, I used skim milk and that was fine too (in case anyone was wondering). The recipe made about 15 cupcakes for me. The frosting I thought was good but not mindblowing– I think I would omit the salt next time, perhaps. Honestly I could just eat these unfrosted they are that good. I skipped the Andes mints as I was just making these for myself to relax on a Friday night after a stressful week at work. :) Just had one now (Sunday night) and they are still just as good, so they keep well too. Thanks for the recipe!

  16. #
    Katey — December 21, 2012 at 2:08 pm

    Just finished making these! They are delicious. The cake is super moist and the frosting has just enough mint. Thanks for posting the recipe.

  17. #
    wholesale newera nfl 59fifty hats — April 24, 2013 at 4:08 am

    I’ve been visiting your blog for a while now and I always find a gem in your new posts.

  18. #
    18 — May 2, 2013 at 10:29 am

    This is usually a article that gies straight for the point , no fluff here . You should publish some far more about this !! Thank you and bookmarked!

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