Fudgy Mint Cupcakes

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Fudgy Mint Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Servings 12


  • 1 box family size brownie mix
  • 3 large eggs
  • 1/4 cup water
  • 1/2 cup oil
  • 1 can vanilla frosting
  • 1 teaspoon peppermint extract
  • A few drops green food coloring
  • Cupcake liners
  • 1 cup mint chocolate chips
  • 1 box Andes Mints


  • Preheat oven to 350°F.
  • Place liners in regular-size muffin tins.
  • Prepare brownie mix using the eggs, water and oil.
  • Stir in chocolate mint pieces.
  • Fill each cup up about 2/3 full with batter.
  • Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Let cool.
  • Mix frosting with peppermint extract and a few drops of green food coloring. Frost cupcakes.
  • Decorate each cupcake with one Andes unwrapped mint on top.


If using a piping bag to frost the cupcakes, mix canned frosting with about 1/2 cup to 1 cup of powdered to stiffen a bit.


Calories: 178kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 29mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 101IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.4mg

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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Recipe Rating


  1. I’m just wondering why you use a brownie mix rather than a cake mix? Better? Not too dense though?

  2. Carol Siegrist says:

    Hi Amy,
    I just wondered about how many cupcakes this recipe makes?? Thanks.

    1. Hi Carol,

      The recipe makes about 14 cupcakes. I hope you try them out. They’re delicious!