Starting off with a cake mix these Mint Chocolate Cupcakes are super easy to whip up and are full of that mint and chocolate flavor that we all love. While feeding a crowd these cupcakes are a family hit.

I’m a huge cupcake lover. Always have been, always will be, lets just say I’m a huge cake lover and cupcakes are just mini cakes that are in hand-held form.

Mint and Chocolate are two of my favorite flavors to mix together, they work so well and play off one another perfectly. They are one of those matches that just work.

While I love the flavor all year long, we love making these around this time of year, especially for St. Patrick’s Day. It is a tradition that I do, make these every year for the kids and family.

We haven’t strayed from it yet, and I don’t believe that we ever will. Everyone in our house just adores cupcakes as much as I do, so they are always a safe bet.

Plus they are easy! Nothing super special about these cupcakes other than that they are super amazing tasting, light and fluffy and complemented with a luscious buttercream that you just want to eat with a spoon.

Some of my other favorite cupcake recipes that we have on our site include: Hi-Hat Cupcakes, Banana Cupcakes and Strawberry Cupcakes.

WHY THIS RECIPE WORKS:

Starting with a cake mix that is doctored up this is a super easy recipe.
This makes a large batch of 24, so enough to feed a crowd.
The buttercream is a fun tint of green that is optional but highly recommended.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Devil’s food cake mix
Eggs
Butter
Buttermilk
Vanilla greek yogurt
Vanilla extract
Andes Mints
Powdered sugar
Milk
Mint extract
Green food coloring, optional
Sprinkles

HOW TO MAKE MINT CHOCOLATE CUPCAKES, STEP BY STEP:

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
In a large mixing bowl, whisk together cake mix, eggs, melted butter, buttermilk, yogurt, and vanilla for 2 minutes. Stir in chopped mints.
Scoop batter into cupcake tin, fill until ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack until cooled enough to frost, about 20 minutes.
While cupcakes are cooling cream butter until light and fluffy; 3-5 minutes.
Add powdered sugar in 1 cup at a time, occasionally adding 1 tablespoon at a time. Whip until ingredients are incorporated. Consistency should be light and fluffy.
Mix in mint extract and green food coloring.
Frost cupcakes, top with sprinkles, and press in an Andes Mint.

I DON’T HAVE BUTTERMILK, WHAT CAN I DO?

While I highly suggest buttermilk for this recipe to make them nice and rich, you can use regular milk if you want. But you can also easily make your own buttermilk at home.

To do this for this recipe take one cup of milk and add 1 tablespoon white vinegar or lemon juice and stir. Let sit for 5-10 minutes, stir again and use in the recipe as called for.

DO I HAVE TO USE VANILLA GREEK YOGURT?

I love using this as it adds just a touch of sweetness to the recipe. But you can use plain or regular greek yogurt for this recipe as well.

You will want to use yogurt in some form as it adds moisture to the cupcakes without adding any extra liquid so it achieves the texture that we want.

CAN I USE ANYTHING ELSE BESIDES ANDES MINTS?

While we use the Andes in the cupcakes themselves along as a garnish they are highly recommended. If you can’t find them or want to use something different Walmart has mint fudge baking chips that you can use as well.

We want that mint aspect to shine through in the cupcake and frosting as well so some sort of mint addition really is necessary for the flavor that we are going for.

HOW TO STORE:

These can be stored in an airtight container where they will keep in the refrigerator for up to 3-4 days.

These can also be frozen frosted or unfrosted. Place cupcakes in a freezer container and they will keep in the freezer for up to 3 months.

If frosted let defrost in the refrigerator overnight, if unfrosted you can let defrost on the countertop, make frosting and decorate.

TIPS AND TRICKS:

Make sure to use mint extract and not peppermint.
You can use any of your favorite chocolate cake mixes as your base.
Plain, vanilla or regular greek yogurt will work for this.
Salted or unsalted butter will also work fine.
These make a large batch, since we are using a cake mix I do not suggest cutting in half.
We like to use a Wilton 1M tip for piping.
These can be frozen, see my tips above.

Love mint and chocolate together and single serving desserts? Then you absolutely cannot go wrong making these Mint Chocolate Cupcakes!

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Mint Chocolate Cupcakes