Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: ½ cup
- Andes Crème de Menthe Thins: 20 pieces (plus 10 for garnish)
- Peppermint extract: 1 teaspoon
- Unsalted butter (softened): 1 cup
- Confectioners' sugar: 3 cups
- Mint Chocolate Oreo Cookies: 10 cookies, finely crushed
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, and cocoa powder. Separately, melt 10 Andes Crème de Menthe Thins and set aside to cool slightly.
- Step 2: In a separate bowl, combine the large eggs, buttermilk, peppermint extract (½ teaspoon), and the melted Andes mints. Add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix the batter.
- Step 3: Fill the cupcake liners about two-thirds full with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack. Optional: once cooled, use an apple corer to remove a small center plug and drop a single Andes Thin into the center before frosting.
- Step 4: Prepare the frosting by creaming the softened butter until light and fluffy. Gradually beat in the confectioners’ sugar until smooth, then add the remaining ½ teaspoon of peppermint extract and 1 tablespoon of milk (if necessary for consistency). Fold in the finely crushed Mint Chocolate Oreo cookies.
- Step 5: Pipe or spread the Mint Chocolate Oreo Buttercream generously onto the cooled cupcakes. Garnish each cupcake with an additional whole or chopped Andes Crème de Menthe Thin.
Notes
- For the best texture, store the frosted cupcakes in an airtight container at room temperature for up to two days; if refrigerating longer, always allow 45 minutes on the counter before serving to ensure the buttercream is soft and creamy.
- After melting the 10 Andes mints for the cupcake batter, let them cool completely before mixing into the wet ingredients; this prevents the risk of curdling the buttermilk or over-activating the cocoa powder.
- If you opt to use the apple corer and insert a whole Andes Thin into the center, lightly chill the filled cupcakes for 10 minutes before frosting; this solidifies the mint, making it less likely to shift while piping the buttercream.
- Enhance the mint flavor by serving these with a small glass of ice-cold milk or alongside a freshly brewed cup of dark roast coffee to balance the intensity of the chocolate and buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American