Chocolate Mint Cupcakes

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Chocolate Mint Cupcakes

Prep Time 15 minutes
Cook Time 22 minutes
Servings 24


  • 1 box (15 ounces) Devil’s food cake mix, batter prepared according to pkg. directions
  • 3 cups powdered sugar
  • 1 stick butter - at room temperature
  • 1 teaspoon peppermint extract
  • A few drops green food coloring
  • 3 to 4 tablespoons milk or heavy cream
  • 1/2 cup chocolate chips or mint baking chips, melted - optional
  • 24 Andes mints - unwrapped


  • Preheat oven to 350 degrees.
  • Prepare cake mix with eggs, oil and water according to directions on the box.
  • Line muffin cups with paper baking cups.
  • Fill each two-thirds full of batter.
  • Bake 20 to 22 minutes until a toothpick inserted in center comes out clean.
  • Let cupcakes cool completely.
  • Sift the powdered sugar.
  • With a hand mixer beat the butter, gradually adding in the powdered sugar.
  • Beat on low until well blended.
  • Add mint extract, a few drops of green food coloring, and 1 tablespoon milk or cream.
  • Continue to beat on medium speed for a couple minutes, adding additional milk or cream a bit at a time if needed for your desired consistency.
  • Use a piping bag with tip or frost cupcakes by hand.
  • Drizzle each cupcake with a little bit of the melted chips.
  • Before serving top each cupcake with an unwrapped mint.


Calories: 84kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 2mg | Potassium: 14mg | Fiber: 0.03g | Sugar: 17g | Vitamin A: 3IU | Calcium: 5mg | Iron: 0.1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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