Description
Indulge in the delightful flavors of St Patrick’s Day Andes Mint Oreo Chocolate Cupcakes, a festive treat that’s sure to impress! These rich chocolate cupcakes feature a refreshing minty twist, perfectly complemented by creamy frosting and crunchy Oreo toppings. Ideal for celebrations or simply satisfying your sweet tooth, these cupcakes bring a burst of color and flavor to any gathering.
Ingredients
Scale
- 1 C all-purpose flour
- ¼ C unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C light brown sugar
- ½ C granulated sugar
- â…“ C canola oil
- ½ C buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 C unsalted sweet cream butter (softened)
- 3 C powdered sugar
- ¼ C ground mint Oreo cookies
- 2–3 drops of mint green food coloring
- 2 tsp mint extract
- 5 tbsp heavy whipping cream
- 1 C Andes baking chips
- 22 Mint Oreo cookies (cut in half)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.
- In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix light brown sugar, granulated sugar, canola oil, buttermilk, egg, and vanilla until combined.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Fill cupcake liners with batter and bake for 18–20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with a mixture of softened butter, powdered sugar, ground mint Oreos, mint extract, food coloring, and heavy cream.
- Top each cupcake with an Andes chip and half an Oreo cookie.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg