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St Patrick’s Day Andes Mint Oreo Chocolate Cupcakes

Delicious St. Patrick's Day Andes Mint Oreo Chocolate Cupcakes

Celebrate St. Patrick’s Day with these festive Andes Mint Oreo Chocolate Cupcakes, a delightful blend of mint and chocolate sure to impress your guests.
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Prep Time 20 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 46 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour Substitution: Use gluten-free flour blend for a gluten-free version.
  • 1/2 cup unsweetened cocoa powder Unsweetened cocoa is preferred for balanced sweetness.
  • 1 tsp baking powder Ensure it's fresh for best results.
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup light brown sugar Dark brown sugar can be used for a richer taste.
  • 1/2 cup sugar Adjust based on personal taste preferences.
  • 1/2 cup canola oil Substitution: Vegetable oil can be used as an alternative.
  • 1 cup buttermilk Mix regular milk with vinegar or lemon juice to create an alternative.
  • 1 large egg Use a flax egg for a vegan option.
  • 1 tsp vanilla extract
Frosting Ingredients
  • 1/2 cup unsalted sweet cream butter Use salted butter and reduce added salt for taste balance.
  • 2 cups powdered sugar
  • 1/2 cup ground Mint Oreo cookies Adjust amount based on desired mint intensity.
  • 1 tsp mint extract Adjust quantity to taste as it can be overpowering.
  • 1 drop mint green food coloring Natural coloring can be substituted if preferred.
  • 1/4 cup heavy whipping cream
Toppings
  • 1/2 cup Andes baking chips
  • 6 pieces Mint Oreo cookies Cut in half for garnish.

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • whisk
  • Piping Bag

Method
 

Cupcake Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the light brown sugar, sugar, canola oil, buttermilk, egg, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Spoon the batter into the cupcake liners, filling each about 3/4 full.
  6. Bake for about 21 minutes and check for doneness.
  7. Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting Instructions
  1. Blend ground Mint Oreo cookies into fine crumbs. Beat butter with powdered sugar, heavy cream, mint extract, and Oreo crumbs until creamy.
  2. Pipe the mint frosting onto the cooled cupcakes, swirling for a lovely presentation.
Topping Instructions
  1. Garnish with Andes Baking Chips and halved Mint Oreo cookies.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

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