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For the Chocolate Cupcakes

• 13.25 ounces chocolate cake mix (1 box)
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 cup chopped Andes mints *

For the Mint Buttercream

• ½ cup unsalted butter, room temperature (1 stick)
• 1 teaspoon pure peppermint extract **
• 2½ cups powdered sugar
• Green food coloring (optional)
• 12 Andes mints for garnish

For the Chocolate Cupcakes

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a standard 12-count cupcake tin with festive paper liners. Setting this aside beforehand ensures a smooth process once your batter is ready.

2. Mix the Wet Ingredients: In a large mixing bowl, thoroughly whisk together 1 cup of water, ½ cup of vegetable oil, and 3 large eggs until the mixture is smooth and well combined. This liquid base will ensure a moist cupcake.

   

3. Add Dry Mix and Mints: Carefully pour the entire 13.25 ounces (1 box) of dry chocolate cake mix over the wet ingredients. Mix until just incorporated, being careful not to overmix, as this can lead to dry cupcakes. The batter should still have a few small lumps. Gently fold in 1 cup of chopped Andes mints, distributing them evenly throughout the batter for pockets of mint chocolate in every bite.

4. Fill Cupcake Liners: Fill each prepared cupcake liner approximately ⅔ full with the cupcake batter. For consistent sizing and baking, a ¼-cup cookie scoop works wonders here. Evenly sized cupcakes bake more uniformly and look more professional.

   

5. Bake to Perfection: Bake the cupcakes in your preheated oven for 15-18 minutes. The exact baking time may vary slightly depending on your oven, so always check for doneness. A reliable test is to insert a toothpick into the center of a cupcake; if it comes out clean, they are ready.

6. Cool Completely: Once baked, remove the cupcake tin from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. It is crucial to allow the cupcakes to cool completely to room temperature before applying any frosting. Frosting warm cupcakes will result in melted, messy buttercream.

For the Mint Buttercream

1. Cream Butter and Peppermint: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat ½ cup of room-temperature unsalted butter along with 1 teaspoon of pure peppermint extract on medium speed. Continue beating for about 2 minutes, until the mixture is light, creamy, and fluffy. Room temperature butter is key for smooth frosting!

2. Incorporate Powdered Sugar: With the mixer on low speed, gradually add 2½ cups of powdered sugar, one cup at a time, until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are mixed. Once the sugar is mostly mixed in, add a few drops of green food coloring, if desired, to achieve that signature minty hue. Start with a small amount and add more until you reach your preferred shade.

3. Whip to Fluffy Perfection: Increase the mixer speed to medium-high and beat the frosting for another 2 minutes. This final whipping step will make your buttercream incredibly light, airy, and fluffy, perfect for piping. Again, scrape down the sides of the bowl periodically to ensure even mixing.

   

4. Prepare for Piping: Transfer the finished mint buttercream frosting to a piping bag fitted with your favorite decorative tip. A star tip or a round tip works beautifully for cupcakes, allowing you to create various stunning designs.

5. Frost and Garnish: Once the cupcakes are completely cooled, pipe a generous swirl of mint buttercream onto each one. For the perfect finishing touch, place one whole Andes mint candy on top of each frosted cupcake. This not only adds to the visual appeal but also enhances the delicious mint chocolate flavor.

   

*Andes Mint Substitutions: Don’t have chopped Andes mints on hand or looking for a slight variation? You can easily substitute with 1 cup of Andes Creme de Menthe Baking Chips for a consistent minty burst. Alternatively, use ½ cup chopped Andes Mints combined with ½ cup of your favorite chocolate chips (dark, semi-sweet, or milk chocolate) for a slightly different texture and flavor profile.

**The Secret to Perfect Mint Flavor: For that truly delightful and authentic mint flavor, I highly recommend using pure peppermint extract. Mint extract, while similar, can sometimes be overpowering and, for some palates, might evoke a “toothpaste-like” sensation. Peppermint extract offers a cleaner, brighter, and more balanced mint essence that perfectly complements the chocolate without being overwhelming.

Additional Tips for Success:

• Doneness Test: Always rely on the toothpick test to ensure your cupcakes are baked through. An underbaked cupcake can be gummy, while an overbaked one will be dry.
• Vibrant Frosting Color: For that intensely vivid and eye-catching green frosting, gel food coloring is your best friend. Unlike liquid food coloring, gel colors are highly concentrated and won’t thin out your buttercream. However, achieving a lighter, pastel green with liquid coloring is also perfectly fine and entirely optional.
• Butter Temperature: Ensure your unsalted butter for the buttercream is truly at room temperature. It should be soft enough to indent with a finger but not greasy or melted. This consistency is vital for a smooth, lump-free frosting that whips up beautifully fluffy.
• Preventing Overmixing: When combining the cake mix, mix just until the ingredients are incorporated. Overmixing can develop the gluten in the flour, leading to tough, dense cupcakes.

Storage Recommendations: Store your frosted Andes Mint Cupcakes in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent the buttercream from softening too much. If you have unfrosted cupcakes, they can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen cupcakes completely at room temperature or in the refrigerator before frosting and serving.