Andes Mint Chocolate Cupcakes

Introduction

Andes Mint Chocolate Cupcakes are a delightful twist on classic chocolate cupcakes, combining rich chocolate with the cool, refreshing flavor of mint. These treats are perfect for any occasion — from holidays and birthday parties to casual get-togethers or simply indulging your sweet tooth. The signature feature of these cupcakes is the inclusion of Andes® mints, which infuse each bite with a smooth and creamy mint essence that complements the deep chocolate base beautifully.

The History

The tradition of pairing chocolate and mint dates back centuries, but the modern Andes Mint Chocolate combination was popularized by the iconic Andes® brand, known for its crème de menthe chocolate candies. Introduced in 1951 by the Brach’s company, Andes Mints became a staple in many American homes and were often gifted during the holiday season. Over time, bakers began incorporating them into desserts like brownies, cookies, and cupcakes, creating the now-beloved Andes Mint Chocolate Cupcake. Today, these cupcakes remain a favorite among dessert lovers for their perfect balance of flavors.

Ingredients Breakdown

The ingredients used in Andes Mint Chocolate Cupcakes work together to create a moist, flavorful treat with a luxurious finish. Here’s a breakdown:

All-Purpose Flour – Provides structure to the cupcake.
Cocoa Powder – Adds deep chocolate flavor without making the batter too heavy.
Baking Soda & Baking Powder – Leavening agents that help the cupcakes rise and stay fluffy.
Salt – Enhances sweetness and balances flavors.
Unsalted Butter – Adds richness and a soft texture.
Granulated Sugar – Sweetens the batter and helps keep the cupcakes moist.
Eggs – Bind the ingredients and add moisture.
Milk – Thins the batter slightly and adds creaminess.
Vanilla Extract – Enhances overall flavor and adds depth.
Boiling Water – Helps dissolve cocoa powder and creates a more tender crumb.
Andes Mints – The star ingredient, adding a creamy mint layer that melts into the frosting or is folded into the batter.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix in the dry ingredients alternately with milk, beginning and ending with the dry mixture.
Gently stir in boiling water. The batter will be thin — this is normal and ensures a moist crumb.
Divide batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool cupcakes completely on a wire rack before frosting.
Prepare the mint chocolate frosting: Beat butter and powdered sugar until creamy. Add cocoa powder, mint extract, and a pinch of salt. Mix until smooth. Fold in crushed Andes mints.
Frost cooled cupcakes and top with whole Andes mints for garnish.

Tips

Use room temperature butter and eggs for a smoother batter.
Don’t overfill the cupcake liners — leaving space allows for proper rising.
Let cupcakes cool completely before frosting to prevent melting.
If using a piping bag, chill the frosting slightly for better consistency.
Wrap leftover cupcakes in plastic wrap or store in an airtight container for up to 3 days.

Variations and Customizations

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Vegan Option: Use vegan butter, plant-based milk, and egg replacer.
Mint Chocolate Ganache: Replace traditional frosting with a ganache made from dark chocolate and mint-infused heavy cream.
Mini Cupcakes: Fill mini muffin tins halfway and bake for 10–12 minutes.
Layered Treats: Cut cupcakes in half horizontally and insert a layer of crushed Andes mints before reassembling.

Health Considerations and Nutritional Value

While Andes Mint Chocolate Cupcakes are undeniably indulgent, they can still be enjoyed in moderation as part of a balanced diet. Each standard cupcake contains approximately 250–300 calories, depending on the size of the frosting swirl and the number of Andes mints added. For a healthier version, consider the following adjustments:

Replace half the all-purpose flour with almond flour or oat flour.
Use coconut sugar instead of granulated sugar for a lower glycemic index.
Opt for Greek yogurt in place of some butter or oil to increase protein content and reduce fat.
Choose dark chocolate Andes mints for antioxidants and a richer flavor with less sugar.

Keep in mind that while these changes can improve nutritional value, the cupcakes should still be considered a special treat due to their high sugar and saturated fat content.

Ingredients

1 ½ cups (180g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (1 stick / 113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
½ cup (120ml) milk
1 tsp vanilla extract
½ cup (120ml) boiling water
6–8 Andes Classic Mints

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add dry ingredients and milk alternately, starting and ending with dry ingredients.
Stir in boiling water until combined. The batter will be thin — this is normal.
Fill each liner about two-thirds full. Bake for 18–22 minutes or until a toothpick comes out clean.
Cool cupcakes completely on a wire rack.
For the frosting: Beat butter until creamy. Gradually add powdered sugar, cocoa powder, mint extract, and salt. Mix until smooth. Fold in crushed Andes mints.
Frost cupcakes and top with whole Andes mints.