Andes Mint Cupcakes


The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!
The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

Ingredients

  • US Cups - Metric
  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • For the frosting
  • 1 cup unsalted butter, soft
  • 3 cups confectioners' sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract
  • 3-4 drops green food coloring
  • chocolate mint candies, optional

Instructions

  1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.