Over-the-Top Andes Mint Cupcakes
These decadent, over-the-top Andes mint cupcakes are the ultimate mint/chocolate dessert and they are stunning in presentation.
So it came to my attention this week that there are actually, officially real, life human beings that find the combination of mint and chocolate revolting.
I don’t know if we can be friends. I’m sorry to sound shallow but I really don’t.
However, for those of you who recognize the pure, decadent, perfect relationship between mint and chocolate – behold, I give you the ultimate in mint/chocolate flavor.
A decadent, dense chocolate cupcake is piped full of glossy mint chocolate ganache and then dolloped with a swirl of perfectly creamy and minty buttercream. The beautiful morsel is then drizzled with silky mint chocolate ganache (again!) and garnished with an adorable Andes mint.
Seriously, what’s not to love?
Over-the-Top Andes Mint Cupcakes
- 2 cups (424 g) sugar
- 1-3/4 cups (249 g) all-purpose flour
- ¾ cup (64 g) HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 30 Andes mints for garnish
Chocolate Mint Filling:
- ½ cup (85 g) chocolate chips
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- ⅓ cup (38 g) powdered sugar
- 1 cup (227 g) butter, softened to room temperature
- 8 ounces (227 g) cream cheese, softened to room temperature
- 32 ounces (907 g) powdered sugar, (about 7 cups)
- ½ cup heavy cream
- 1 teaspoons pure vanilla extract
- 2 teaspoons peppermint extract
- Green food coloring
- For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups.
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side.
- Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.
- For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag (it helps to place the ziploc bag, one point down, in a tall glass while filling).
- When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.
- For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
- Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). Refrigerate until serving.
Recipe Source: inspired by this recipe, cupcake recipe from the back of the Hershey’s Cocoa box
106 Comments on “Over-the-Top Andes Mint Cupcakes”
My daughter asked for mint chocolate cupcakes for her birthday. I wanted something simple but impressive, and liked the idea both of this recipe’s filled aspect, and also the cream cheese in the frosting. There is no getting around mint being toothpaste-y, so it’s kind of a bizarre taste for a cupcake. But if that’s the taste you want, this recipe worked perfectly. They were easy enough to make and came out really well. Got lots of compliments!
I tried this, exactly as the recipe calls for, after making several other recipes of cupcakes just fine and yet these just turned out to be a goopy mess that couldn’t rise right.
The mix was already pretty liquid before I even added the water.
I don’t understand what I could have done wrong.
I have made these just as the recipe says, and also just for chocolate cupcakes. Everyone absolutely loves them! Thank you!
Over -the -top is correct! You will never find a better recipe- so stop looking!
How would you modify the recipe if you choose to use Dutch processed cocoa?
Because the recipe has baking powder in it, you might be fine to sub Dutch-process straight across.
Can the filling be made a few days ahead of time?
I think so!
Do you have any idea if this would work with coconut milk and coconut cream? My son can’t have milk/cream but really wants chocolate mint cupcakes and these sound amazing!
I haven’t tried it, but I definitely think it has a high chance of working out!
MEL, I plant to try these for an upcoming party. Since they will be displayed a couple hours ahead of time, I am thinking of substituting your buttercream frosting for the cream cheese one. Will this work? Also, I’ve always loved a cinnamon/chocolate combo. Would it work to substitute cinnamon extract for mint? Or do you have any other recipes that feature this combo?
Yes, the buttercream frosting will work great! I don’t have many other recipes with the cinnamon chocolate combo – sorry about that!
For the buttercream frosting substitution on the Andes mint cupcakes…Should I substitute peppermint extract for the vanilla, or keep vanilla & add additional peppermint extract?
I would keep it with vanilla, personally, but if you really love a ton of peppermint flavor, you could probably sub that in!
Is it okay if I don’t put the water into the batter?
Mel, I just have to tell you these chocolate cupcakes are to die for! These were a huge hit at our banquet- I baked 180 of them and used your vanilla cream cheese frosting recipe. The frosting held shape very well! Yum! Thanks Mel!
Hi Mel! I am super excited to use this recipe. I just have one question. So where I live, the elevation is 4,541 ft. I have read some of these comments and noticed that people have had problems with high elevation and making these cupcakes. Would my elevation be considered high?
I’m not entirely sure, Lucy – but I do think you’d probably be considered at high elevation. Sometimes adding a couple tablespoons extra flour can help but you might try googling “high altitude baking” to see what else may be suggested. 🙂
Okay! Thank you!
What does 1-34 mean ???
It means 1 cup plus 3/4 cup.
Can you substitute mint extract for peppermint extract?
I think that should work.
These cupcakes are AMAZING!!! I brought them to my English 11 class for a movie party, and they were a huge hit. The teacher’s husband, who teaches next door, said they were some of the best cupcakes he has ever had. On the way out of the school, a few kids asked if they could try one because they had been hearing about them, and they said I should start my own cooking show!
That’s awesome, Kara – way to go!
I just made these for my husband’s birthday and they were a huge hit! Just curious, for the chocolate mint filling, do you usually use semi sweet or milk chocolate chips? Or would it make much of a difference?
Ellen – I always use bittersweet or semisweet. Milk chocolate chips are a bit too sweet for my tastes in the filling. I am glad you liked it!
Thanks, Mel! It made PLENTY of frosting for a 9″ layer, just in case you ever need to know. It is fabulous! I love the cream cheese/mint combo now! I haven’t gotten to eat it on the cake yet, I’m sure it will be amazing, I tasted plenty by the spoonful! Lol
Perfect timing, Mel! My husband asked for an Andes cake for his birthday this week. I plan to make your unbelievable chocolate cake, but needed a peppermint buttercream recipe. I may have to use this! Is this enough frosting to cover a 9″ layer cake? How does the cream cheese work with the mint? I saw a similar recipe elsewhere but was a tad hesitant because of that. But, if you posted it, I know it has to be good!!!!
Rebecca – I love the cream cheese/mint combo. I think the extra creaminess from the cream cheese helps cut the sharpness of the mint perfectly. It’s really delicious, I promise. 🙂 You could always leave out the cream cheese, just make sure to decrease the powdered sugar and cream a bit. And yes, I think the frosting could cover a 9″ layer cake. Today when I made it I had the thought that it makes a ton of frosting – I haven’t used it for a cake myself but I think you’d be ok.
Would the mint fiiling be stiff enough to use as frosting on top of the cupcakes,
instead of the mint buttercream as I would prefer not to fill the cupcakes,but only use
1 frosting on top & the mint filling has a lot less sugar than the buttercream, which
would be my preference. thank you
yuklan – no, the mint filling is quite runny and wouldn’t set up for a good frosting.
Mel, did u core out the center when adding the ganash or just squeezed itnto the cupcake. Im a little confused as to the filling process.
Samantha – I just piped the ganache into the cupcake without coring out a section.
These look so yummy. If I make these on a Thurs night will they still be fresh for Friday night? Can they sit out or do they need to be refrigerated?
Lisa – I’ve made these 24 hours in advance – just make sure to cover them well and refrigerate. Take them out of the fridge about an hour before you want to serve them.
Thank u so much for this recipe! I’ve made it twice and once, brought it to a family christmas gathering and got so many compliments, my relatives even wanted to order cupcakes from me! The cake is soft, fluffy and moist… not too rich but has a strong chocolate flavour. I frosted with a regular mint buttercream without the cream cheese though.
I followed your decor and the cakes looked very pretty with an Andes mint and silver liners. 🙂
This is the second recipe from your site ive tried. The first was the double choc muffin and I love it as well. Thank you! 🙂
Hi- is it unsweetened cocoa?
Sarah – yes, it calls for natural, unsweetened cocoa.
I made these for coworkers and they were a HUGE hit. Recipe makes too much frosting, though. I’ll probably half it next time around.
This is an amazing recipe….. I didnt add the peppermint extract in the ganache (forgot) but its still decadent. Also, 32 ounces of powdered sugar (frosting) is actually 4cups… just in case anyone needed to know.
I love making homemade cupcakes, and I was looking for a great chocolate cake recipe combining mint and chocolate, two of my favorites. 🙂 I found this recipe, and I thought it looked good, so I decided to give it a try. I had so much fun making them, but the big reward was eating them! I have never tasted such a moist and fluffy cupcake in my life. They are my favorite- definetly my new chocolate cake recipe. They were a huge success in my family, and even with my neighbors! They are definetly the best chocolate cupcakes EVER!!!
Hi Kel – I’ve never made these in advance like that so I’m not sure. I know the baked cupcakes (unfrosted) should freeze and thaw fine but I can’t tell you how the mixed cake batter would fare. Good luck if you try it!
Awesome recipe! I made it for my coworkers and it didn’t even last for 5 minutes! Do you think I can make the cake mix and refrigerate or freeze it to use another day?
I am going to make these Saturday morning for a church getogether!!!!! ohhh man the comments make my mouth water!!! SATURDAY COME SOON<333 I looooveeeee mint chocolate… I painted my nails brown and green today<3
Melinda – the frosting recipe included with the recipe above is the one I prefer for these cupcakes but any cupcake frosting with a taste of mint should be fine. And yes, normal cocoa powder (unsweetened, natural) should work fine, even if it isn’t Hershey’s brand.
What”s the best frosting on these cupcakes buttercream or cream cheese. I live in Australia and not sure if l can get Hershey’s cocoa, can l use normal cocoa powder and heavy cream is that just thinkened cream. Thanks heaps..
I just made these exactly as directed. They were delicious!!!!! Next time I will cut the frosting recipe in half. Thanks a bunch!
An update to my last comment. My kids are obsessed with these! I made them for a family party with a cupcake buffet and these were GONE. We couldn’t fill the plate fast enough. People were asking about them long after we’d run out. I felt bad for the other people who had brought cupcakes. Also, I found Andes mints. Walgreen’s has them year round in their candy section–and Winco (if you have one nearby) has them in their bins and their candy section for much cheaper than Walgreen’s. I’m bringing a batch for my son’s class for St. Pat’s today. I used chocolate jimmy sprinkles for the kids to make them look a little more chocolate minty. They look so great and the frosting pipes beautifully!
Cannot WAIT to make these for my hubsters. He is a mega mint choc fan!!! Thanks for the great recipe!
These are delicious. I made them for a Superbowl party with Junior Mints on the top–my grocery store didn’t have Andes Mints. They’re not seasonal are they? Anyway, everyone loved them! I was worried they might be too minty with that much frosting, but it’s like melt in your mouth. Delicious!
Oh my goodness, these were amazing!! I made them for our Super Bowl/birthday party for our 9 year old and I could not believe how delicious they were. Everyone devoured them – kids and adults alike. I’m so glad you added the comment about the batter being “on the thinner side” because I thought for sure I had ruined it when I added that boiling water, but they turned out moist and sturdy. The frosting is probably my favorite part of all, I could have eaten a whole bowl of that. The cream cheese is such a good counterpoint to the mint. Wow, I want to make another batch right now 🙂
This sounds like MINT HEAVEN!!! I am so doing this
I made these last Sunday. They were a hit! The ganache had a strong mint flavor, so I toned down the amount of mint extract in the frosting. Delicious! 🙂 really easy to make, made the cupcakes a day in advance and were still fresh and soft the following afternoon.
Cake worked FAB!! Followed your ‘cake’ directions above- but just as I was pouring in filling over poked holes- realized it was thicker than I had thought (?) so ended up spreading it instead- and it made FAB filling for cake (hurrah!- but not sure what I did wrong to have it spreadable?- oops) Mint frosting fabulous and put Andes mints and scattered mini chocolate chips on top as well as had used all chocolate filling… for the filling! Family was vv.v. impressed and 5 year old says he now wants this as his bday cake every year- hurrah! The only change I would make again would be to half the icing as it was twice as much as needed for a cake- so had to keep wacking little hands away from the bowl of goodness. THANK YOU MEL!! 5 year old said..’I KNOW this cake is for ME and not for (sister) b/c I am the Minty-King’. Nice.
Sounds perfect! Am trying tomorrow .. fingers crossed.
ps. chicken enchaladas tonight another hit!
Rachel – I definitely wouldn’t use the chocolate mint filling for the cupcakes inbetween the cake layers – it is more like a thin ganache and I’m afraid your cake would slide around. If I were you, I’d just make extra mint frosting and use that for the middle of the cake. You could also poke both rounds of the cake with tines of a fork and drizzle the chocolate mint filling over that to create a type of saturation into the cake with the chocolate mint filling – just be careful, if you try it, not to put too much on so the cake doesn’t crumble. Good luck!
My 4 year old is turning 5 next week, and while I am attempting a pirate ship cake for the kid party (eeek)- am wanting to blow his socks off for his actual birthday day next week with a ‘tall’ chocolate-mint cake (his jaw was on the floor at X-mas when I made your ‘best’ chocolate cake and topped with crushed candy canes- so must repeat little boy eye popping face. .) Saw the post above about using the 2 round tins and the timing (fab!) – but my worry is whether the chocolate mint filling will stay in between the layers or is it too thin (just for filling cupcakes?) – is there a way to make it thicker to ‘stick’ in between a layer cake? THANKS!
Tiarna – the quantities are for regular cupcakes, not mini.
I was just wondering if these quantities were for normal sized cupcakes or mini ones as the ones in your picture look like mini ones haha
I made these for a co-workers birthday celebration today, and everyone went NUTS for them. They turned out soooo well, and were really pretty easy to make. Two notes, though. Make sure that you use PEPPERMINT extract and NOT MINT extract. Mint extract will make things taste like toothpaste (past experience). Also, make sure you use all 7 cups of powdered sugar in the frosting, otherwise it will not be stiff enough to stand up on the cupcakes. I started with less, thinking the texture was okay, but after a minute of two it started to slide off my cupcakes. I scraped off the soft stuff, added more sugar, and they turned out just fine. I now have a new recipe to add to my list of favorites!
He loved them! Everyone raved! I had another huge chocolate-mint lover at the party, and he was really excited about the mint ganache in the middle, which caught him by surprise. Thanks for helping him have a super birthday. 🙂
Hubby’s birthday is today so I made these for him! I will let you know how they go over, but after tasting everything separately, I already know they will be a hit! Thanks for sharing this super recipe.
Made these for a study group and they were a huge hit! No problem with overflowing, but I didn’t expect that in Texas anyways 🙂 Thanks for the great recipe!
Thanks for the recipe! I brought these to a baby shower and they were a hit!
Sorry I hit submit too soon. Thanks for such a great combo….I can’t wait to try these again!
Mel, we love these! However I had a similar problem as others, with an overflowing mess in my oven…they also dropped in the center and were a mess to get out of the muffin tins. Normally I read the comments first and I wish I had done that. The second batch I filled only half full and they worked much better. With all the comments from others who had the problem of the cake spilling over i think you should put a comment in the recipe itself so people who make these wont have that problem. I think next time I will do my jazzed up chocolate cake mix for the cake portion or try cup of cakes version. The chocolate mint filling and mint buttercream are to die for. Chocolate and mint is my very favorite and these are so yummy. I did have lots of frosting left over and I think I put a little too much on the cupcakes so I might 3/4 the frosting next time.
Megan – sorry for the overflowage. I’ve added a note to the recipe!
Thanks everyone for the information. I’ll play around with adding more flour and filling the cup up less and see what happens. Again, fabulous recipe!
I’ve already told you I don’t care for chocolate, but the only way I eat it is with mint. I love them together! My daughter will flip when I make these for her, mint and chocolate is her absolute favorite!
So posted about high altitude yesterday and I made these cupcakes today. I live at 7500 feet. I added 1/4 cup flour as I usually do with cake recipes and filled the muffin cups 2/3 full. They still overflowed. A lot. I could smell the batter burning on the bottom of the oven after about 5 minutes of cooking and thought, “NOOOOOO!” I was dying to know what kind of mess I was going to have to clean up but I didn’t want to make the cupcakes fall so I waited. When I took them out I had a big mess, but I salvaged them by cutting around the edges. They weren’t pretty, but frosting covers everything. They were still DELICIOUS! The next batch I filled less than 1/2 full, baked them for 11 minutes, and they turned out just right. Next time I will try adding a little more flour. Hope this helps all my fellow mountain dwellers. Thanks for the great recipe, Mel. These really are over the top, AND all over the bottom (of the oven), but that’s the altitude’s fault. (My husband accuses me of blaming all my baking catastrophes on the altitude, but I never had any baking catastrophes until I moved away from sea level!) They are wonderful cupcakes and I love, love, love the frosting. It even tastes good purple. My little girl was horrified when I pulled out the green food coloring so I caved in and made it purple for her. Can’t wait til my husband gets home. He’s going to love them!
How CAN anybody find chocolate and mint revolting? How? HOW?! 🙁
It’s HEAVEN and so are these cupcakes. And your son is awesome. 😉
I know I love chocolate and mint. And now I think I love you.
Your Cup of Cake is right. I live at 7500 ft and I have that problem too. Things rise faster and higher at a higher elevation. Adding some flour helps. And have you ever had your cookies turn out flat and crunchy instead of thick and chewy? Adding a little flour to your recipe will help with that, too. 1/4 cup is about right for most recipes but it depends on the size of the recipe. Experiment.
Oh my, those look fantastic! Thanks for sharing and can’t wait to make them!
Best chocolate cake ever! So moist and easy too! Thanks for the recipe.
Love this! I adore Andes mints. Growing up they were a special treat so I’ve always had a fondness for them. I can’t wait to make these.
i’ve never met a person who didn’t like that combination, but if i did, i would be forced to avoid him or her entirely. marvelous cupcakes, mel!
Oh! I just saw the elevation problem with overflowing cupcakes! I go to college at high elevation, and the trick I learned is yes, fill them a little less, but also, add 1/4 cup extra flour to the batter. it helps me a ton!
Beautiful! Thank you for linking back to me as well!
Oh these look beautiful. I personally love mint and chocolate together, but you’re right I know some human beans too that don’t like it. 🙂 Gorgeous cupcakes.
We made these today and they tasted amazing! However, I have to ask you what went wrong…We filled the muffin cups 2/3 full but they spilled over like crazy. The second batch we filled 1/2 way and they barley spilled over. Why did this happen? Any ideas. Is it due to high elevation? Did I make a mistake somewhere? Let me know if you have any ideas. Besides this, the chocolate center tasted amazing as well as the mint frosting. Thanks
Marie – ugh, I hate it when my cupcakes overflow! To be honest, I’m not sure if it is due to high elevation or not. I’d like to think it is…I don’t think you made a mistake along the way. Recipes turn out differently for every person based on where they live, variances in oven temperature, and a ton of other factors. It’s probably always safer, on cupcakes, to err on filling them 1/2 full instead of 2/3 but it is bemusing why I can fill mine 2/3 full in this recipe and they overflowed on you. Elevation may play a factor! I’ll have to do some research, courtesy of google, and figure out if anyone is smarter than me and knows the answer!
Made these to take to our church meal today. They were wonderful and gone in minutes. I used Jr. Mints instead of Andes though. YUM!!!!!!!! And so easy to make!!! One of my children yelled to a sibling to come and taste the frosting. Then later after I had added the green color the same child called another sibling in to taste it and said it is good but i haven’t tasted it green yet. Not realizing the color wouldn’t change the flavor! They really get into the sweets around here!!
Oh man do those look good. My husband would love that. I love chocolate. I love mint. I love them together. But nothing gives me heartburn faster than chocolate and mint together. Isn’t that the saddest thing? So I only consume with a chaser of Tums.
I remember being younger and being able to eat anything……those were the days.
These look good enough to brave it though. And I have Tums on hand…….
Just came by to let you know that I included you in my most recent blog post.. 🙂
I love Andes.. this is the best looking choco-mint cupcake I’ve ever seen!
These look DELICIOUS!!! I adore mint and chocolate together. Mint chocolate ice cream, mint chocolate cookies, and now I must try these cupcakes!
What size tip did you use to decorate these and where did you get it? Can’t wait to make them. Love your blog!!
Jodi – I usually use the Wilton 1M tip and I have found it at Hobby Lobby or Michaels.
YUMMM! I heart mint & choc too 🙂 My only problem would be trying not to eat all those Andes mints before they made it to the top of the cupcakes …..haha!
P.S. I thought I was a human “bean” until the age of 7 and always wondered why were were considered beans. LOL!
My husband is a chocolate-mint fanatic and while I don’t dislike it and actually enjoy eating it, for some reason it’s just not my thing and I never reach for anything mint-chocolate. These look divine, however, and I’m totally making them for my hubby’s birthday this year! He’ll be thrilled!!
Okay..I think Chocolate and Mint is gross, but I don’t like chocolate anyways (yep I’m from this planet). Anyways, I bet my husband would LOVE these..so I can add them to a future take to work make list.
Mel, would it be possible to make this into a cake? I am assuming, either a a double 9 inch cake or a 13×9 would work, but the baking time would be different no?
As for those human beans who don’t love this combo, let them hate and more cupcakes for us!!
Tristan – yes, I think that would work great, especially since the recipe I used for the cupcakes is from the back of the Hershey’s cocoa box and is intended for a cake. If you bake it in two 9-inch rounds (grease and flour the pan), bake for 28-30 minutes. If you bake it in a greased/floured 9X13-inch pan, bake for about 30-35 minutes. Hope that helps!
Yum! i recently developed a new love for mint and chocolate and this looks like the perfect way to use that combo, and with andies mints, Even Better! They look beautiful and tantalizing!!
People who don’t like chocolate + mint should be force-fed it until they acknowledge how delicious it is! Only joking. I used to not be a fan, then I started having mint in savory dishes and loved it. My honey makes peanut butter + mint jelly sandwiches. I can’t get into that just yet, but maybe someday!
Could you tell me what peppermint extract you use? The one I bought at the store tastes like toothpaste…. 😛 Not so good when you are craving chocolate and mint and get chocolate mint toothpaste…
These look so yummy, I can’t wait to make them. My dad is one of the chocolate mint haters, funny thing- my mom always gets Jr Mints at the movie theater so she doesn’t have to share with him!
Those people actually exist? That’s just crazy!! 🙂
These look absolutely beautiful!!
I just wanted to say that the cupcake recipe is the same amazing one as off the back of the Hershey’s package. I’ve tried so many recipes which claim to be better than that one, but they’re not. Everyone I’ve ever given some calls it the best chocolate cake ever and it really is. I can’t wait to try it with your filling and buttercream combination! Something weird: I live in Germany and everyone here seems to hate the combination. I once made chocolate/mint fudge for a party and only 1 out of 12 people would even try it because it seems they’re a nation of chocolate/mint haters. 🙁
I also don’t understand how you can’t like chocolate and mint together… but hey, more of these cupcakes for you and me:-)
These look decadent and delicious!
I’m so glad we can still be friends…I LOVE the chocolate mint combination! Andes mints, Peppermint Patties-count me in! These look amazing, Mel! Your photo is stunning!
I am one of those human beans that loves chocolate and mint…..I am saving this one for sure.