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Andes Chocolate Mint Cupcake
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Andes Mint Chocolate Cupcakes

These delicious Andes Mint Chocolate Cupcakes are truly decadent cupcakes that are sure to make everyone reach for a second. These chocolate cupcakes are topped with homemade chocolate ganache and then with mint frosting and pieces of Andes mints. The cupcakes are then topped off with Grasshopper cookies and a drizzle of ganache.
Prep Time15 mins
Cook Time21 mins
Decorating Time30 mins
Total Time1 hr 6 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Mint Cupcake
Servings: 24
Author: Jill

Ingredients

For the chocolate 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
  • C Canola oil
  • ½ C buttermilk
  • 1 large egg
  • 1 tsp. vanilla extract

Mint frosting

  • 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

Chocolate Ganache

  • 1 C semi sweet chocolate chips
  • ½ C heavy whipping cream

Decoration ingredients

  • 2 C andes baking chips
  • 22 grasshopper cookies cut in half

Instructions

  • Preheat Oven to 350 degree and line cupcake pan with cupcake liners
  • In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, mix to combine
  • Add in the sugar and brown sugar stir until combined.
  • Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
  • Fill cupcake liner 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

Frosting directions

  • Using a standing mixer, beat together the butter, powdered sugar, mint extract and heavy whipping cream until combined, smooth and thick peak star to form
  • Beat in until combined the mint food coloring
  • Scoop frosting into the piping bag and set aside

Chocolate Ganache

  • 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

Decorating cupcakes

  • Dip the cupcakes into the chocolate
  • Sprinkle a bit of the andes baking chips onto the cupcakes
  • Allow to set for 10 minutes
  • Pipe a small amount of frosting into the center of the cupcake
  • Sprinkle some more andes onto the frosting
  • Drizzle chocolate ganache over the frosting with the squeeze bottle
  • Place a cut cookie in the middle
  • Enjoy!