Mint Chocolate Cupcakes

A mint chocolate cupcake on a white plate topped with frosting and garnished with sprinkles and mint candy.

Mint Chocolate Cupcakes topped with mint buttercream frosting. The combination of mint and chocolate makes a refreshingly delicious dessert that starts with a chocolate cake mix, has bits of Andes mint pieces throughout, and topped with a homemade mint buttercream frosting.

Course Dessert

Cuisine American

Keyword mint buttercream frosting, mint chocolate cupcakes

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 340kcal

Author Jessica - Together as Family

Ingredients

Cupcakes

1 box (15.25 oz) Devil's Food cake mix
1 cup buttermilk
1/3 cup butter melted
3 large eggs
2 tablespoons vanilla Greek yogurt
1 teaspoon vanilla extract
1/2 cup chopped Andes Mints

Mint Buttercream Frosting

1½ cups butter softened
4½ cups powdered sugar
1/4 cup heavy whipping cream
¾ teaspoon mint extract
10 drops green food coloring

Garnishes (optional)

24 Andes mints
green & brown sprinkles

Instructions

Heat oven to 350° F. Prepare a 12-cup cupcake/muffin pan by lining with cupcake liners or you can spray each spot well with cooking spray.
I prefer to use liners as it makes the cupcakes look prettier.
In a large mixing bowl, stir together the dry cake mix, buttermilk, melted butter, eggs, yogurt, and vanilla for 2 minutes.
* You can use a rubber spatula for this, a wooden spoon, or even a hand mixer if wanted.
Stir in the chopped Andes mints.
Fill each cupcake spot about 2/3 full with the cupcake batter. It should be a little over half filled.
Bake for 18-20 minutes or until a toothpick inserted into the top of a cupcake comes out clean. If it comes out with wet batter you need to cook them longer.
Let the cupcakes cool in the pan for about 15 minutes. Move the cupcakes to a cooling rack to cool completely.

Prepare Mint Buttercream

IMPORTANT : If you are planning on piping the mint buttercream frosting on top of the cupcakes then make the frosting recipe as is. If you are planning on just frosting the tops of the cupcakes (like you would a cookie) then half the frosting recipe because you won't need as much.
When the cupcakes are cooled prepare the mint buttercream frosting .
Add softened butter to the bowl of a stand mixer, or you can use a mixing bowl with a hand mixer, and beat the butter until it's light & fluffy. About 2 minutes.
Add the powdered sugar and heavy whipping cream. Beat on low speed until it's combined well.
* Increase speed as needed, but start on low, or else you will get a puff of powdered sugar in your face!
Add the mint extract and green food coloring. Mix until combined.
If piping on the frosting, use a piping bag + a large 1M piping tip of choice. Or you can just spread the frosting on top of the cupcakes with a frosting spatula or knife. Add some sprinkles (if wanted) and tuck in an Andes mint on each cupcake.

Notes

Butter : For the cupcakes you need 1/3 cup butter. This can be hard to measure out but if you look at the butter stick, there is a line where it is 1/3 cup. Technically, it's equal to a little over 5 tablespoons of butter.

The butter for the frosting is 1 1/2 cups which is equal to 3 sticks of butter.

I use salted butter when I bake but unsalted butter can easily be used as well. Some people especially prefer the unsalted butter in frosting.

Heavy Cream : Don't substitute this in the frosting recipe. It provides a richness, thickness, and whipped like effect to the frosting. So good! If you do decide to use a different milk than you will need less of it because the fat percentage is lower. Start with 1-2 tablespoons if using a lower-fat percentage of milk.

Cake Mix : Any chocolate cake mix can be used in its place, just make sure it is the same sized box as the one called for in the recipe.

Yogurt : Plain Greek yogurt can be used instead of vanilla. You can also use plain yogurt or vanilla yogurt instead of Greek yogurt.

Piping Frosting Tip : To fill the piping bag with frosting, place the bag into a tall cup or glass and fold the edges/overhang over the cup. This makes putting the frosting in the bag really easy for piping. Be sure and place your piping tip (with the tip of the bag cut off) into the bottom of the piping bag.

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