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Grasshopper Mint Cupcakes

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I just love anything that combines mint and chocolate.  I was thinking about those yummy chocolate covered “grasshopper” mint cookies the other day and decided right then and there that I’d try a cupcake recipe in those flavors.

One of my favorite trends in the world these days is the invention of the cupcake store.  We have several here in my hometown- one of which was actually invited to compete on the TV show “Cupcake Wars”.  I love to see the different ideas these little bakeries have for cupcake treats.

About a month ago my friend Megan came to visit.  She’s 1/2 of the team at Happily Ever After Cakes out in Pennsylvania and we met 2 years ago in Russia. Since we share a love for all things sweet AND she was flying into Chicago, we decided to try Sprinkles Cupcakes.  It was amazing- really the best cupcakes I’ve had from a bakery.  The cupcakes were simple– but the frostings….oh my.  I’m obsessed with making the salted caramel frosting they have.  It was the best frosting ever.  Here’s some pictures from our trip– so much yumminess in one little store.

The flavors we tried were: Red velvet, Salted caramel, Mocha and Coconut.  We loved them all- but especially the Salted caramel….!

On to our recipe this week— yummy mint grasshopper cupcakes!  (Makes 24)


  • One boxed chocolate cake mix (with water, oil and eggs to make according to box)
  • Approximately 36 Andes Mints
  • 1 stick of salted butter (room temp)
  • 1 stick of unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. mint extract
  • green food coloring


  • Preheat oven to 350 degrees.
  • Make cake mix as directed on box.  Evenly divide it into 24 cupcake papers in muffin tins.
  • Place one Andes mint candy into the center of each unbaked cupcake.

  • Bake at 350 degrees as directed on box.
  • Cool completely.
  • Combine butters, powdered sugar, mint and food coloring in a large mixing bowl and beat on high until very light and fluffy.
  • Place frosting into a zip top bag fitted with a large star decorating tip in one corner.
  • Pipe frosting on each cooled cupcake.
  • Top each cupcake with 1/2 of an Andes Mint Candy.

My thoughts:  These turned out so yummy– just a note that some of the Andes mints sank all the way to the bottom of the cupcake– they still tasted really good in the cupcake– but they weren’t all as fun as the one in my picture (below).  Another note– this frosting recipe makes just enough to frost 24 cupcakes– if you like lots of frosting, double the recipe.  Enjoy!!!!  -r


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

34 responses »

  1. Oh yummy! Love the Andes mint in the cupcake and its an easy recipe. Will have to try this recipe soon.

  2. Your cakes are so beautiful and look very delicious!
    Thanks for the receipe,
    see you

  3. These could be insanely dangerous in my house. 🙂

  4. oh my goodness i didn’t know you were from dc! me tooo i always check this blog i love it!
    and yeah sprinkles has the best cupcakes, screw georgetown cupcakes // dc cupcakes they’re so overrated. you’re hip girlaaah!

  5. I love the idea of placing candies in the middle of unbaked cupcakes. Something I never thought about! I feel like trying tomorrow :-). Thank you for sharing this trick and for your wonderful website.
    p.s. if you every feel like it, you are always welcome to share your recipes on RecipeNewZ!

  6. Love this! I wouldn’t have thought mint chocolate as a summer flavor but it really works! Thanks for a great recipe!

  7. Sprinkles is my favorite cupcakery in the whole world!! As soon as I saw those Sprinkles cupcake on this post, my face lit up 🙂

  8. These look so good, great recipe! I don’t know if you’ve heard, but if the candy bits are tossed in flour before they are added to the cake mix, they will be less likely to sink to the bottom! 🙂

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  10. If you will flour your candy or anything else you want to put in a cake it wont sink to the bottom.

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  12. These look absolutely wonderful! Andes mints are one of my all time favorite candies (my boyfriend actually bought me a bag for part of my Christmas present!). I’m definitely going to try these out.

  13. Have you ever frozen cupcakes (so you can do them ahead for a crowd, and then defrost before frosting?)

    • I have! I put then in an air-tight container and freeze them. I really think fresh-baked is best (the frozen ones always seem a touch dry) but it is sometimes just unavoidable!

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  16. I made these tonight, I used Dove mint and dark choclate swirl candies, yummmmm, thats for this great post, cant wait for my St. Patrick day guests to bite into these!!!

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  19. How would you adapt these to make them mini? Maybe only use half an andes mint in them. i am not sure just making for a fundraiser.

    • I think that would probably work? Give it a try…? Or you could just make them without the mint. Or stick the mint into the frosting on top. Mini cupcakes already have a lot in a small package- I usually skip fillings when I do minis.

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