Description
Delightful chocolate cupcakes with minty green frosting and a hidden Oreo cookie surprise.
Ingredients
Scale
- 1 cup 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, room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
- 12 Oreo cookies (1 per cupcake liner)
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 3–4 drops green gel food coloring
- 6 Oreo cookies, finely crushed
- 12 Andes mint pieces, chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Place one whole Oreo cookie flat at the bottom of each liner.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Slowly pour in the hot water or coffee and mix on low until smooth.
- Fill each liner about two-thirds full with batter over the Oreo base.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- In a separate bowl, beat the softened butter until light and creamy.
- Gradually add the powdered sugar, mixing on low until incorporated, then beat until smooth.
- Add the peppermint extract and heavy cream, mixing until fluffy.
- Mix in the green food coloring until you achieve the desired shade.
- Gently fold in the crushed Oreo cookies for texture in the frosting.
- Pipe the frosting onto the cooled cupcakes and garnish with chopped Andes mints before serving.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, chocolate, mint, Andes, Oreo, St. Patrick's Day