Ande's Mint Chocolate Cupcakes

Ande's Mint Chocolate Cupcakes


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Who can say no to a classic mint and chocolate combo? These Ande's Mint cupcakes are sure to leave everyone wanting more. Serve this chocolatey dessert with a scoop of your favorite ice cream.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 1 package chocolate cake mix
  • 1 package instant chocolate pudding mix
  • 1 C. sour cream
  • 1 C. vegetable oil
  • 4 eggs, beaten
  • 2 tsp. vanilla extract
  • 1/2 C. warm water
  • 1/2 C. crushed Ande's Mints
  • Extra Ande's Mint, to top off the cupcakes
  • For the frosting:
  • 1 container vanilla frosting
  • 4-5 drops green food coloring
  • 1 plastic bag, to pipe the frosting
  • 1/4 tsp. peppermint extract

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Preheat oven to 350 degrees and line muffin pan with paper liners. Spray the liners with cooking spray to prevent sticking. Using a mixer, combine cake mix, pudding mix, sour cream, oil, vanilla, eggs, and warm water. Mix well until smooth. Gently fold in the Ande's Mint crumbles. Pour the batter into the muffin tins until they are 3/4 full. Bake 20 minutes, or until the cupcakes are cooked through. Allow the cupcakes to cool.
In a small bowl, combine frosting, food coloring, and peppermint extract. Cut a small corner off of the plastic bag and fill the bag with the frosting mixture. Once the cupcakes are cool, pipe the frosting on top. Place additional Ande's Min on top if desired.

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