St. Patrick’s Day Andes Mint Oreo Chocolate Cupcakes

What sets this apart from the usual mint cupcake

I love chocolate cupcakes with a whisper of mint, but I wanted something that surprises you with mint in both texture and flavor. These St. Patrick’s Day Andes Mint Oreo Chocolate Cupcakes pack chopped Andes Mints and mint Oreos right into the batter, then finish with a peppermint buttercream that’s colored green if you like the festive look. If you’re curious about other Oreo ideas, I once adapted this method for a dipped version I wrote about over here white chocolate dipped Oreos, and that same playful spirit shows up in these cupcakes.

The mint surprise inside the batter

Before you bake a single cupcake, gather everything. The full ingredients list I use every time is: 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 large egg, 1 cup buttermilk, 1/3 cup vegetable oil, 1 teaspoon vanilla extract, 1 cup boiling water, 1 cup Andes Mints, crushed, 1 cup mint Oreos, chopped, 1 1/2 cups butter, softened, 4 cups powdered sugar, 1 tsp peppermint extract, Green food coloring (optional).

The method is straightforward and I keep the baking steps intact so you can follow along reliably:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Carefully stir in the boiling water until the batter is smooth.
5. Fold in crushed Andes Mints and chopped mint Oreos.
6. Fill cupcake liners about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow cupcakes to cool completely.
9. For the frosting, beat softened butter until creamy, then gradually add powdered sugar.
10. Mix in peppermint extract and green food coloring if using.
11. Frost the cooled cupcakes with the mint frosting and top with additional Andes Mints and mint Oreos.

Tip 1: Use boiling water to bloom the cocoa—this keeps the cake tender and gives the chocolate a deeper flavor without extra cocoa.

How to know when it’s done right: the toothpick check in step 7 still matters. You want a few moist crumbs, not batter; that means the crumb is tender but fully baked. The tops should spring back lightly when pressed.

I used to think mint belonged only on top

That changed the first time I folded candy into batter. The Andes Mints melt slightly in the heat, creating little ribbons of mint-chocolate through the cupcake. The chopped mint Oreos add both crunch and little pockets of cream that don’t disappear entirely in the oven. This is where the texture contrast becomes the point of the recipe.

Tip 2: Chop the mint Oreos unevenly—some small crumbs and a few larger chunks. Too fine and they disappear; too big and they sink. Toss them with a tablespoon of flour before folding in if you notice sinking in your batter.

If you like copying classic textures, this approach is a fun experiment. I learned a similar trick when adapting a Hostess-style cupcake, which you can read about if you want a slightly different chocolate experience chocolate creme cupcakes Hostess copycat.

The frosting that keeps everything bright

The buttercream here is simple: 1 1/2 cups softened butter beaten until creamy, then 4 cups powdered sugar added gradually. Stir in 1 tsp peppermint extract and a dab of green food coloring if you want the holiday green. The peppermint flavor should be present but not overwhelming—start with less and taste as you go.

Tip 3: For a silkier frosting, add a tablespoon of heavy cream or milk if the buttercream is too stiff. If it’s too soft, add more powdered sugar a little at a time.

Variations and substitutions:

• If you can’t find Andes Mints, use peppermint baking chips or finely chopped dark chocolate with an extra 1/2 tsp peppermint extract.
• Swap buttermilk for 1 cup milk plus 1 tablespoon white vinegar, rested for 5 minutes—this replicates the tang and keeps the cake tender.
• For a less sweet option, omit the mint Oreos and fold in 1/2 cup toasted chopped nuts for texture instead.

Storage, leftovers, and the reheating trick

Leftover cupcakes stay best in an airtight container in the fridge for up to 4 days. If you want to freeze them, do so before frosting: cool completely, wrap individually in plastic wrap, and freeze up to 2 months. Thaw in the fridge overnight and frost the next day for the best texture.

Tip 4: If you frost before storing in the fridge, allow cupcakes to come to room temperature for 30 minutes before serving. This softens the frosting and lets the flavors open.

To revive a slightly stale cupcake, pop it in the microwave for 8-10 seconds—watch closely—then add frosting. It refreshes the crumb without drying it out.

A tiny personal touch I always add

I have a small tradition: on St. Patrick’s Day I plate these with a tiny pile of chopped Andes Mints at the center and a full mint Oreo leaned on the side, like a little edible accent. I pair them with coffee in the morning and, if it’s an evening treat, a stout beer that plays off the chocolate. If you’re planning a birthday with mint-chocolate vibes, I’ve used a version of this batter for celebrations and it pairs beautifully with a simple vanilla or chocolate frosting; try the birthday combo I experimented with here chocolate and vanilla birthday cupcakes for serving ideas.

Serving suggestion: Offer these as the final course for a chocolate-forward menu—coffee, a mild cheddar on the side for those who like savory-sweet contrasts, or a scoop of vanilla ice cream.

Conclusion

If you want the design inspiration or the original version that sparked my tweaks, you can check the source recipe at St Patrick’s Day Andes Mint Oreo Chocolate Cupcakes – 4 Sons ‘R’ Us.

Andes Mint Oreo Chocolate Cupcakes

Delicious chocolate cupcakes filled with Andes Mints and mint Oreos, topped with a creamy peppermint buttercream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Cupcake Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup boiling water
• 1 cup Andes Mints, crushed
• 1 cup mint Oreos, chopped

Frosting Ingredients

• 1.5 cups butter, softened
• 4 cups powdered sugar
• 1 teaspoon peppermint extract
• green food coloring (optional)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Carefully stir in the boiling water until the batter is smooth.
5. Fold in crushed Andes Mints and chopped mint Oreos.
6. Fill cupcake liners about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow cupcakes to cool completely.

Frosting

1. Beat softened butter until creamy, then gradually add powdered sugar.
2. Mix in peppermint extract and green food coloring if using.
3. Frost the cooled cupcakes with the mint frosting and top with additional Andes Mints and mint Oreos.

Notes

Store leftover cupcakes in an airtight container in the fridge for up to 4 days. You can freeze them before frosting for up to 2 months. For a silkier frosting, add a tablespoon of heavy cream or milk if the buttercream is too stiff.