Description
Indulge in these delicious Andes Mint Chocolate Cupcakes featuring a rich chocolate base, creamy mint-flavored frosting, and topped with Andes baking chips and grasshopper cookies for a delightful crunch. Perfect for mint and chocolate lovers looking for a decadent treat.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup light brown sugar
- ½ cup granulated sugar
- â…“ cup canola oil
- ½ cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
<li¾ tsp baking powder
Mint Frosting
- 1 cup unsalted sweet cream butter, softened
- 3 cups powdered sugar
- 2-3 drops mint green food coloring
- 2 tsp mint extract
- 5 tbsp heavy whipping cream
Chocolate Ganache and Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 2 cups Andes baking chips
- 22 grasshopper cookies, cut in half
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to ensure even distribution.
- Add Sugars: Stir in the light brown sugar and granulated sugar until well combined with the dry ingredients.
- Combine Wet Ingredients: Add the canola oil, buttermilk, egg, and vanilla extract to the dry mixture. Stir until everything is incorporated and forms a smooth batter.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about ¾ full to allow room for rising.
- Bake: Place the cupcake pan in the preheated oven and bake for 21 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare Mint Frosting: In a large bowl, cream the softened butter until smooth. Gradually add powdered sugar, mint extract, mint green food coloring, and heavy whipping cream. Beat until the frosting is light and fluffy.
- Make Chocolate Ganache: Heat the ½ cup heavy whipping cream until just simmering, then pour over the 1 cup semi-sweet chocolate chips. Let sit for a minute and stir until smooth and glossy.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the mint frosting evenly over the tops.
- Top and Decorate: Drizzle the chocolate ganache over the frosted cupcakes, then sprinkle Andes baking chips on top and garnish each cupcake with halves of grasshopper cookies for extra texture and flavor.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Adjust the amount of mint extract according to your taste preference—add more for a stronger mint flavor.
- The grasshopper cookies add a crunchy texture and complement the mint flavor perfectly.
- You can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.