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LOVE these Mint Chocolate Mousse Cupcakes with Andes Mints
5 from 6 votes

Mint Chocolate Mousse Cupcakes


Chocolate Cupcakes

  • 1 box Devil's Food Cake Mix I always use Pillsbury mixes
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup milk or buttermilk
  • 3/4 cup sour cream

Mint Chocolate Mousse Frosting

  • 1 pint heavy whipping cream
  • 1 1/2 Tbsp. chocolate instant pudding mix
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp. peppermint extract optional
  • powdered sugar optional


  1. Preheat oven to 350 degrees and line cupcake pans with cupcakes liners.

  2. Combine all chocolate cupcakes ingredients and stir until smooth.  Fill cupcake liners 2/3 full and bake for 15-18 minute or until an inserted knife or toothpick comes out clean.  Let cool.

  3. Frosting: Using a stand or hand mixer with the whisk attachment, beat heavy whipping cream, instant pudding mix, cocoa powder and peppermint extract together.  Before it gets too thick, taste! Add in powdered sugar to make it sweeter! Continue to whip until it becomes thick.  Pipe onto cooled cupcakes and top with chocolate sauce and Andes Mints if desired.