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Andes Mint Chocolate Cupcakes

Andes Mint Chocolate Cupcakes That Melt Hearts and Tastebuds

Indulge in these Andes Mint Chocolate Cupcakes, a festive treat perfect for St. Patrick’s Day that combines rich chocolate and refreshing mint flavors.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 41 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup sugar substitute with sugar alternative to reduce calories
  • 1 cup flour can use gluten-free flour as a substitute
  • 1/3 cup cocoa powder ensure it's unsweetened
  • 1 tsp baking powder can substitute with baking soda in a pinch
  • 1/2 tsp salt sea salt recommended
  • 2 large eggs or flax eggs for vegan option
  • 1/2 cup oil melted coconut oil works great
  • 1 tsp vanilla extract almond extract can be an alternative
  • 1/2 cup milk can replace with almond milk or other non-dairy
  • 1/2 cup water can substitute with additional milk
For the Frosting
  • 1/2 cup unsalted butter or vegan butter for dairy-free
  • 1 tsp mint extract peppermint extract for more intensity
  • 2 cups powdered sugar sugar substitutes are acceptable
  • a few drops green food coloring omit for healthier look
For Decoration
  • as needed Andes Mints can substitute with similar mint chocolate candy

Equipment

  • Mixing Bowl
  • stand mixer
  • muffin pans
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
  2. In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt.
  3. Add eggs, oil, vanilla extract, milk, and water to dry mixture, and mix until just combined.
  4. Fill each cupcake liner about ⅔ full with batter and bake for 14-16 minutes.
  5. Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack.
  6. Beat softened butter until creamy and gradually add powdered sugar.
  7. Mix in milk, mint extract, and green food coloring until desired consistency.
  8. Frost cooled cupcakes with mint frosting using a piping bag.
  9. Melt Andes mints for drizzling and top each cupcake with a whole mint.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Room temperature eggs and gentle mixing are key for fluffy cupcakes. Frosting may need additional milk for consistency.

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