There is only one flavor combination that rivals with my love of chocolate + peanut butter. Yes, it is true. I like something almost as much as I love my daily dose of chocolate-y peanut butter.
Chocolate + Mint.
Velvety, rich chocolate combined with crisp, cool mint is a heavenly combination. It satisfies my chocolate craving and leaves my mouth feeling clean and refreshed. Pretty good for a dessert, right?
As a child, one of my favorite memories of going out to eat includes restaurants that gave mints when they brought the check – especially Andes Mints at Olive Garden! My sister and I would quickly grab up the Andes Mints and enjoy them after a carb-loaded, pasta-filled dining experience. Funny how I never reach so quickly for the check now ;)
These miniature cupcakes bring back wonderful childhood memories with the flavors of milk chocolate and sweet mint.
These soft and fluffy bite-sized cupcakes are topped with a creamy, mint frosting and pieces of Andes Mints.
You will be swept away by the taste and have zero guilt due to the miniature size of this delectable dessert!
Mini Andes Mint Cupcakes
Makes 36 mini-cupcakes
- 1 1/2 cups flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup olive oil
- 1 cup water
- 2 tsp vanilla
- 1 tbsp apple cider vinegar
- 1/2 cup butter, softened to room temperature
- 4 cups powdered sugar
- 4 tbsp milk
- 1/2 tsp mint extract
- 3 drops green food coloring
- 1 drop yellow food coloring
- Andes Mint chips for topping, optional
For cupcakes: Preheat oven to 350 degrees and line a mini-cupcake pan with mini-cupcake liners. Mix all dry ingredients together in a large bowl and then add in wet ingredients. Stir until well blended; there will still be a few lumps in the batter. Spoon batter into cupcake liners, filling almost to the top. Bake for 10-12 minutes, until an inserted toothpick removes clean. Remove from pan and allow to cool on a wire rack completely.
For frosting: Combine butter and 2 cups powdered sugar in an electric mixer. Add in milk, mint extract and remaining sugar. Once mixed, add in food coloring and blend until combined.
When cupcakes are completely cooled, top with frosting and Andes Mint chips. Enjoy!
In addition to being ridiculously tasty, these cupcakes would be perfect for your St. Patrick’s Day party in a few weeks. Green cupcakes + green beer sounds like a good party to me! ;)
What are your favorite flavors to combine with chocolate?