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Andes Mint Cupcakes

ByLizzy Mae Early

Andes Mint Cupcakes
New photo from my cookbook “Your Cup of Cake”

         I was introduced to Andes Mints at a very young age.  Though, my strongest memory was not of eating them, it was of being attacked by them.
My family commonly went to a little Mexican restaurant in town, and when we finished eating we would get these mints with the check.  My two older brothers would make a sort of blow dart from the wrapper, and choose their target.  Me.
So here’s to a friendlier version of Andes Mints that we can all enjoy.

Andes Mint Cupcakes

5 from 7 votes
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Ingredients
  

Chocolate Cakes:

  • 1 cup sour cream
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup water
  • ½ cup buttermilk
  • Devil’s Food Cake Mix

Chocolate Mint Filling:

  • 1/3 cup chocolate chips
  • 2 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • ¼ cup powdered sugar

Mint Buttercream:

  • 8 oz cream cheese
  • 6 tablespoons butter
  • 3-4 cups powdered sugar
  • 1 tablespoon heavy cream or milk
  • 1 teaspoon peppermint extract
  • green food coloring

Instructions
 

  • 1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.
  • 2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
  • 3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
  • 4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.
  • 5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.
  • 6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.
  • 7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well
  • 8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

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I used the Ateco #855 piping tip

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143 Comments

  3. I love mint chocolates. My parents were never sweets people, and mint chocolate was the only chocolate they will ever eat. I love how restaurant give mint chocolate with the check,so I can have it after the meal.

    I also love the green color. It is just like my town Portland, Oregon.

  4. Your cupcakes always look SO gorgeous! I was wondering if you could do a picture by picture (or video) tutorial on how exactly you do the piping??! I'd love the help in learning the trick!! Thank you for your continued inspiration in baking. 🙂

  5. Kelsey Jo, I have been getting a lot of emails about that actually. So as soon as my life calms down, I will do that! Hopefully later this month…

  6. mmmm, chocolate and mint is one of my all time favourite combinations. your cupcakes look so pretty and totally irresistible, beautiful photography too 🙂

  7. I love almost anything with mint and chocolate combined; these look delightfully delicious.

  8. I love, love, LOVE Andes mints! Especially the ones they give you at Olive Garden restaurants, which really hit the spot after a meal of salad, breadsticks, and pasta. I can only imagine how great these cupcakes are.

  10. I'm a huge fan of Andre's mints! This is on my list of recipes to enjoy, thanks! 🙂

  11. I just stumbled onto your website and I have to tell you, I have never been so excited about making cupcakes. I saw these Andes Mints Cupcakes on another site and just about lost it. I love Andes mints and these look like absolute heaven. I just need to recover from knee surgery so I can make them!! Thank you SO much for sharing.

  17. I made these last week and they are SO GOOD! I gave a few to the neighbors and everyone was asking for the recipe. Thank you for this one! It's going directly into my arsenal.

  19. I made these today and they turned out great with the exception of the butter cream. It wasn't as light and fluffy. Do you have any tips on how to correct this?

  20. V, make sure you let the cream cheese and butter beat for a few minutes. Also, make sure you butter is softened (leave it out for a few hours or over night) but make sure it is NEVER melted. Then I usually just add a little bit of powdered sugar at a time until I reach my desired consistency. Good luck!

  24. I have NEVER made cupcakes like this before. Sure I've used a box mix but never made my own icing and all too…THESE WERE AMAZING! not too sweet and just de-lish! THANKS for the blog instructions. They helped A LOT! I used 3 cu/confectioners sugar (vs the 3-4 recommended) as I didnt want them to be too sweet and it wasn't. Im not an icing person, but this was spot on!

  26. This may be a crazy question, but are the chocolate chips milk chocolate or semi-sweet? They look so good! I'm planning on making them tomorrow night for a small get together!

  29. WoW! Just made these for my hubby's birthday! You rock! I'll be following you on Pinterest from now on 😉

  30. The frosting for these is just awesome. Thank you for a fantastic idea and recipe. My chocolate-mint-loving hubby got these for his birthday too!

  31. So weird, my family used to go to a mexican restaurant in Overland Park, KS called Dos Amigos, and we would get these mints afterwards! We get a ton of these every Christmas because its my mom's favorite candy 🙂

  34. How many cupcakes did this recipe make?
    ans also whever i use cream cheese my frosting never holds its shape any tips on making it keep its shape i also put it in the fridge but when i take it out it falls lol

  35. The recipe makes about 20 cupcakes. If your Buttercream isn't holding its shape, add more powdered sugar. Good luck!

  36. Hello Lizzy, as Marie said above, Olive Garden gave these out when I used to go as a kid. I'm unsure if they do now, but I agree, these were my favorite part of the meal! I might make these cupcakes to stir up some nostalgia, they look delicious!

    -Brandon
    http://www.theyummybits.com
    @theyummybits

  40. These cupcakes look so good ! I am going to make them this week-end ! What a perfect holiday cupcake ! Thanks for sharing !

  41. Can't wait to make these for a party I'm going to. Are those regular size or mini cupcake's?

  43. Loved the taste just could not get the icing to be stiff enough to pipe without it being to soft and falling even adding powdered sugar didn't help. Anyone have suggestion on the an alternative to the icing to use in stead of the buttercream that you can still pipe on? HELP!!

  44. WOW!!!! I just make this cupcakes last night, finish the frosting and ganache this morning…to DIE for!!! I made them with the Betty Crocker Triple Chocolate Fudge (I didn't have the Devil's food) they came out really heavy, took 12 to my dentist office and 10 to my son's school to share with the teachers, I keep one for me and one for my son, the size was just fine but they texture, their weight, the flavor…AMAZING!!! I couldn't find the piping tip so I use the 2D from Wilton…never hear about the Ateco, Michael's store carry this type of tips? where can I get those? THANKS FOR SHARING!!!!!!!!!!!!!! Next on my list: Carrot cupcakes with White chocolate icing for next week's Christmas party at work..and yes, I will post how the cupcakes went.

  45. Forgot to mention, I had the same problem…I added more powdered sugar to my icing but still was to soft…somehow I manage. How can I add more consistency on it? I follow the recipe on both, ingredients and directions as I always do when I bake a new recipe..usually on the second or third time I change something 😉 Thanks for your help, and again..thanks for sharing!!!

  46. I will be posting a buttercrea mtutorial video soon, so hopefully that will help you all out. But make sure to never melt your butter! Ateco piping tips, I find them at locoal decorating places but I am sure you can get them online. Or, you can just look them up online, see what they look like and I am sure Wilton has a sismalr tip.

  47. I'm curious.. most of your recipes include boxed cake mixes. Is there a reason you don't seem to make many from scratch or is it just that it's easier?

  48. I think box mixes are easy for everyone to use and get great results. And that is my number priority, making sure my recipes translate to the kitchen of my readers. I also am a college student on a college schedule and budget, so cake mixes fit better 🙂

  50. I have not, I don't get many chances to make actual cakes. But the batter would work well for a cake if that is what you're worried about.

  51. I recently made this cupcake & could not get the filling to stay a liquid consistency. The chocolate wanted to harden during the piping process so I actually just skipped it. The cupcakes turned out wonderfully without. I actually feel the filling would've been a bit much considering the icing & the candy. I added a tad bit more peppermint than listed because the icing tasted a little plain. I was wondering about the powdered sugar in the icing…mine had a good stiff consistency but not like I wanted it to..should I add more powdered sugar? Over all this is an most excellent cupcake that I had tons of compliments on! Thank you 🙂

  52. If you wanted your buttercream consistency more stiff, yes add more powdered sugar. People who simply spread their buttercream on with a knife don't need frosting as stiff as people piping, so it's difficult to give exact measurements. Good luck!

  53. Thank you for replying back but for future reference .. What should I do differently to get the filling to stay liquid long enough to pipe ?

  54. You can add more heavy cream, or you can cut small holes out of the tops of the cupcakes and spoon in the filling. But yes, it does harden quickly and clogs a small piping tip. Good luck!

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  65. Um these look incredible! My friend Sara refered me to your blog. Where do you find your inspirations?? And your pictures are fabulous!

  66. I find my inspiration in flavor combinations I love and what I have sitting in my pantry. Thank you for loving my photos! They are so much fun to do 🙂

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  69. I made these twice already. I made them for a party and then again for Valentines Day, except I made the frosting pink. I gave to my teachers as a thank you, but I dropped them in a container and then flipped and they still were yummy!!!!!!! Thank you for the idea, I have always loved Andes mint candies!!!!!!

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  71. Mad this in 9×13 pan…with chocolate frosting.THe best chocolate cake ever had,, this cake would
    great with any frosting..

  72. I found your website through Pinterest…These are the first cupcakes I made from your site and they were absolutely PHENOMENAL! By far the best cupcakes I’ve ever made or tasted. Everyone I shared them with absolutely died for them. They were gone in about 30 seconds. And they were beautiful as ever..I got MANY compliments on them. Only thing I did different was added some crushed Andes mints into the batter that I found at the grocery store. I also ditched the Cream Cheese frosting.. I made it and just didn’t care for it, so I just made my favorite buttercream (not a cream cheese fan), and added the peppermint extract. They came out so wonderful..I can’t wait to try the next recipe from your page! Thank you for sharing your talent! (I think it’s going to be the Cinnamon Toast Crunch ones next.) 🙂

  73. These are crazy good!!! I made them using homemade devils food cake and made more of the filling. I made these into cupcakes in a jar by cutting the cupcakes in half, putting the bottom half in an 8 oz. Mason jar, drizzle some filing on it followed by some chopped Andes mints, put the top half in, pipe the frosting on and garnish with an Andes mint. Yummy!!!!

  74. I made these. I just came back to see if i missed an ingredient in the filling….I barely had enough to get some on each cupcake, Totally not dipable, or squeeze bottle. Any clue why? No one else has mentioned this problem. Must go frost them now!

  75. I usually make cupcakes on Saturdays to take to my in laws house. My sil hinted she wanted mint cupcakes this Saturday. I searched for mint cupcakes on pinterest and found these beauties. I will be making them for the family on Saturday and posting my results on my blog which is http://www.mommyiamhungry.blogspot.com 🙂 please follow me back, thank you

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  81. Made these for a recent party and they were a HUGE hit. Turned out completely perfectly. Attempting to turn these into a cake for my sister’s birthday/father’s day tomorrow- hopefully it’ll turn out just as well!

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  83. This recipe is AMAZING. The cupcakes are so moist and with the filling, sooo good. I made these cupcakes once for people at work and in two weeks I’ve gotten so many orders for them. Thank you for this amazing recipe!!!

  84. YUM!!! those look so good! i love mint chocolate sweets! and that’s horrible about the mint wrappers! 😛 🙂

  85. When filling the cupcake with the ganache, how do you keep the bottle tip or the piping tip from filling with the cupcake matter prior to squeezing in the filling? I did some filled cupcakes this weekend and my tip just kept getting plugged with the cake that I ended up having to make holes with a toothpick and I was disappointed with those results. Thanks!

  86. I just made these and they were AMAZING!!!! I’m not a complete mint lover so I added a half of teaspoon of peppermint vanilla and they turned out perfect!

  87. I made these for a friend’s birthday party and they were a huge hit! I’m making them again for another party but added a 1/2 teaspoon of peppermint extract to the batter, too.

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  90. I made these, and they have an excellent flavor! I added mini chocolate chips to my cake batter. The only problem (and other than the chocolate chips, I followed the recipe exactly) is that my icing was runny. I find this always happens with cream cheese-based icing. Any suggestions on how to make it stiff, without killing it with too much powdered sugar?

  91. OMGoodness! My 11y/o daughter and I (with a little help from my 7y/o son) just made these…Holy Mint Batman! She is bringing them into school tomorrow to celebrate her birthday….Hope they are a big hit with her friends and teachers. Thank you sooooo much….FYI, my daughter was eating mint choco chip ice cream since she was 9 months old…..

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  94. Lot of comments for this wonderfull cupcake! This photo is beautiful
    Thanks for the recipe!

  95. Just made these and they are soooo good but my frosting didn’t turn out as fluffy looking as yours…i followed the recipe exactly…what am I doing wrong?? Great recipe and my kids loved them!!!

  96. I just made this and it turned out great! Literally the best cupcake i ever tasted. i tried this recipe during the summer and it didnt turn out so good. But just today I redid the recipe and it turned out fantastic! My breath is all minty now just from trying it. thnx so much for this recipe 🙂

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  102. Wonerfull, my daughter loved this recipe so much, I will be making them for her Birthday on the 10th. Wish me luck!

  103. Good luck! One of my best friend’s birthdays is on the 10th as well, it’s a great day

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  106. I can’t wait to make these!! How did you get the green color? How many drops of what color, just regular green?

  107. Regular green, just add a drop at a time until you get the soft mint green coloring.

  108. I was hoping you would show me how to melt the candy to look like yours! They look beautiful!

  109. Melt the candy? I did not melt any of the Andes mints for this recipe. The drizzled chocolate you see is extra ganache from the filling or you can use just regular melted chocolate

  110. I found this recipe on Pintrest, and tried it. Instead of Angel Cake we used Betty Crocker Gluten Free Cake Mix and we loved it! The icing recipe is delicious, and i couldn’t stop eating it! Although we put in another 1/4 TSP of peppermint, and it made it just right!! I loved your recipe!! 🙂

    – Sidney

  112. I worked at Harmons as a Cake Decorator. Making the gourmet cakes was my favorite thing to do. I always enjoyed making the mint chocolate because of the smell. Melting the chocolate to drizzle it around the top and decorate with the Andes mints YUUUMM! Good days….

  116. Do you think the milk chocolate flavor of cake mix would work instead of the devil’s food one? and what did you dust the tops with, is this sugar? or salt? I can’t wait to make these! They look heavenly!

  117. Milk chocolate mix will work fine! And it’s called “sanding sugar” a tripe of sprinkle

  118. I am going to be making these the night before a dinner party. Should these be refrigerated overnight?

  120. I want to make cupcakes like this for my daughter’s graduation. If I make the cupcakes and put the ganache on top, can I freeze them? How much ahead of time can I do this, and what would you do as the process of freezing and unthawing? I am thinking I would then do the final frosting the day of the event?

  121. I like freezing only the cakes and then frosting the day of! They take about 12 hours to totally thaw! Usually less but taking them out a little early doesn’t hurt, it’s better than cold cupcakes!

  124. PEPPERMINT CHOCOLATE
    This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.

  125. My son will love these he has loves andes and york patties since he was about 1 1/2 old which is unique to say the least. Plus I love fun projects like this it’s so outside the box !!

    Mel

  127. I made these for my Bosses Birthday tomorrow. They are like Heaven in my mouth! Don’t hesitate to make these for someone’s special day! They are Awesome!!!! Thank you for posting this recipe!!! 🙂

  128. I just made this and it turned out great! Literally the best cupcake i ever tasted. i tried this recipe during the summer and it didnt turn out so good. But just today I redid the recipe and it turned out fantastic! My breath is all minty now just from trying it. thnx so much for this recipe 🙂

  130. Do you use anything specific to fill the cupcakes with the chocolate filling? I was thinking just scooping a small amount of the cake and filling it before I frost it. Let me know.

  131. Marie, I have to totally agree with you on your comment!!! I’m the same way when it comes to Mint Andes. I buy them by the bag, and they do not last at my house, especially because my daughter lovesssssss them too!

  132. Esse cupcake parece um sorvete, parece muito bom também, excelente receita, estão de parabéns.

  133. 5 stars
    The chocolate filling makes it look more delicious. People say the best way to reach the heart of a man is through his stomach. I think this recipe can really make him love you more. Still people don’t know how to talk or communicate. Because the recipe is not enough you first have to invite him to dinner or at least for a cup of tea to have this cake. To start your relationship you need really good communication skills or simply you can use some questions to him like available on this site. Try to develop some before approaching him.

  135. 5 stars
    I’ve made these several times and they are always a hit! I do add a little extra peppermint extract in the icing, but that is just my preference. Cake is moist and the flavors go very well together!

  136. 5 stars
    These turned out great! I did not add mint to frosting but I did grate peppe Bark and sprinkle on top.

  139. 5 stars
    These were fantastic (and my coworkers all agreed)! I’m at 6900’ elevation so I took the advice from Duncan Hines and added 2 tablespoons of flour to the dry mix. I also only filled the liners barely half full (cakes rise fast and high here!). Otherwise I followed all directions. Next time I’ll double the amount of ganache. Thank you for sharing this delicious recipe!

  140. 5 stars
    Mint chocolates hold a special place in my heart. Growing up, my folks weren’t big on sweets, but they’d indulge in mint chocolate. It became our little family tradition – savoring these after a meal, a delightful gesture from restaurants.

  141. Thank you for sharing the delightful Andes Mint Cupcakes recipe! The blend of chocolate and mint creates a delicious treat, bringing back fond memories. Excited to try this friendlier version of Andes Mints.

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