Ingredients
2 cups all-purpose flour Provides structure and texture to the cupcakes.
1 cup granulated sugar Adds sweetness and contributes to moisture retention.
3/4 cup unsweetened cocoa powder Imparts rich chocolate flavor.
1 1/2 tsp baking powder Helps cupcakes rise evenly.
1/2 tsp salt Enhances overall flavor balance.
2 large eggs Bind ingredients and add richness.
1 cup milk Moisturizes the batter for tender crumb.
1/2 cup vegetable oil Contributes to moistness and mouthfeel.
1 tsp vanilla extract Adds depth to the flavor profile.
1 cup, chopped Andes mint chocolates The star ingredient, delivering signature mint chocolate taste.
vegetable oil
unsalted butter, softened to room temperature
light brown sugar, packed
large eggs, at room temperature added one at a time
vanilla extract
baking soda
unsalted butter, softened to room temperature
confectioners’ sugar
heavy cream
green mint extract or peppermint extract as an alternative
green food coloring, optional
mint chocolate candies, unwrapped, for garnish
Instructions
1-First Step: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prepare for baking.
2-Second Step: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even mixing.
3-Third Step: In another bowl, whisk eggs and sugar until light and fluffy; then add milk, vegetable oil, and vanilla extract, mixing thoroughly.
4-Fourth Step: Gradually combine the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
5-Fifth Step: Fold in the chopped Andes mint chocolates evenly into the batter, maintaining some chunks for distinctive flavor bursts.
6-Sixth Step: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
7-Seventh Step: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8-Eighth Step: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack.
9-Final Step: Once cooled completely, frost with mint chocolate frosting or your preferred topping. These steps can be adapted for vegan, gluten-free, or low-calorie versions by using the described ingredient alternatives.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎯 Measure flour accurately and use room temperature eggs and butter for best results.
🧴 Combine oil and butter to keep cupcakes moist and tender.
🌿 Use peppermint extract as a substitute if mint extract is too strong or unavailable.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 266
- Sugar: 29 g
- Sodium: 71 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 53 mg