Andes Mint Cupcakes
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 22-24
These Andes Mint Cupcakes are absolutely divine! Moist, fudgy chocolate cupcakes are topped with a sweet mint buttercream and a decadently rich chocolate ganache. The perfect homage to the after-dinner mint everyone loves!
  • One box chocolate cake mix, plus ingredients on back of box (you may also use your favorite chocolate cupcake recipe)
  • 2 sticks unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 1-1 & ½ teaspoons peppermint extract (start with one teaspoon and work your way up - this stuff gets potent really fast!)
  • 2-3 Tablespoons heavy cream
  • 3 & ½ -4 cups confectioners' sugar
  • 1 cup chocolate chips (I like semi-sweet)
  • ⅓ cup heavy whipping cream
  • 22-24 Andes mints, unwrapped
  1. Prepare and bake the cupcakes according to package instructions, or using your favorite homemade chocolate cupcake recipe. Cool completely.
  2. In the bowl of a stand mixer, cream together the butter, vanilla extract, and peppermint extract until smooth, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy whipping cream until frosting is light and fluffy. Add in a drop or two of liquid green food coloring, tinting it to your desired shade.
  3. Pipe or spread the frosting onto the cooled cupcakes. Note that if you pipe the frosting as high on the cupcakes as I did, you may want to double the frosting recipe.
  4. For the ganache: add the chocolate chips to a small bowl. Microwave the heavy cream for about 30-45 seconds or until hot. Pour the heavy cream over the chocolate chips and let stand for about 5 minutes. Stir until combined, glossy and thick. Spoon a little bit over each cupcake and allow it to drip down the sides. Top with an Andes mint.
Recipe by The Domestic Rebel at