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Andes Mint Cupcakes - Stuffed Chocolate Cupcake Filling Ideas

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This chocolate stuffed Andes Mint Cupcakes recipe will always be on the top of my favorites list of Andes Mint recipes. These stuffed cupcakes have it all: chocolate, candy filling, and a decadent frosting that is insanely scrumptious.

inside of andes mint cupcakes, showing chopped up andes candy pieces and frosting inside the cupcake

It took a little while to figure out how much to fill cupcakes for this Andes Mint Cupcake recipe, because I didn't want to go overboard with the candy.

So, I decided to put just a teaspoon or so of chopped Andes candy pieces into the center of the cupcake and then top the frosted cupcakes with even more candy to decorate them.

If you're looking for more party treats, you might enjoy these bite size chocolate truffle cake balls.

And, our No Bake Chocolate Cookies and Red, White and Blue Cake are always big winners.

Are Andes Mints Gluten-Free?

Andes mints ARE gluten free! Which means, with a few substitutions for the cupcake recipe, you could totally make this recipe into an indulgent gluten free stuffed cupcake recipe.

How Much Do You Fill Cupcake Liners To?

Chocolate filled cupcakes are an amazing treat. These are especially good to serve as a birthday or holiday treat.

The cupcake recipe for these Andes Mint Chocolate Cake cupcakes is very straightforward. Follow the directions in the recipe below, and mix up the cupcake batter.

Then, you'll fill each cupcake liner 2/3's of the way full and bake for about 20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.

Topping And Filling For Andes Mint Cupcakes

The topping and filling for our stuffed chocolate cupcakes seems very indulgent, and calorie wise they certainly are. However, the recipe itself is easy and very straightforward.

Use a cupcake corer to hollow out the inside of each cupcake. Then, fill in the middle of each cupcake with chopped up Andes mints. Top that with frosting using a Piping bag.

After that, decorate the top of the cupcakes with shaved chocolate and drizzled white almond bark that you've mixed with green food coloring.

Supplies Needed To Make Andes Mint Cake Filled Cupcakes

  • 12 count muffin pan | If you don't already have one on hand, a cupcake or muffin pan is used for so many recipes, including mini-meatloaf.
  • Cupcake liners | Stay prepared for baking days with a stack of cupcake liners in your baking cabinet.
  • Batter dispenser | This handy dispenser helps to reduce a mess while making cupcakes. It also works great for making pancakes.
  • Piping bag | Keep a few piping bags around, because they are so useful for decorating cakes, cookies, candy and cupcakes.
  • Cupcake corer | This cupcake corer is essential for a uniform hollowed our center for making cupcakes with a surprise inside. Stuffed cupcakes have never been better.
  • Cupcake storage container | Keep your stuffed to perfection cupcakes fresh with this container. It makes it easy to store cupcakes in the fridge and then take them with you to events.
top of andes mint cupcakes decorated with chopped up andes mint candy pieces

Stuffed Cupcakes Cupcake Filling Ideas

If you're trying to figure out how to fill cupcakes, filling the cupcakes with candy pieces is a great idea. You could also fill them with a chocolate ganache, or a different type of candy.

Could I Use Andes Mint Baking Chips?

You could totally use Andes mint baking chips instead of the regular Andes mint candies. In fact, you could do a twist on this recipe and use Andes peppermint chips instead.

Yield: 14 servings

Andes Mint Cupcakes - Stuffed Chocolate Cupcake Filling Ideas

chocolate filled andes mint cupcakes

Love chocolate and mint? You will love this chocolate mint cupcake that is stuffed with Andes mints. The frosting is so thick and creamy and the entire dessert just melts in your mouth.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Instructions

Cupcakes

  1. Add the dry cupcake ingredients to a large bowl. Mix together and set aside.
  2. In a stand mixer, add the wet ingredients to the mixer bowl. This includes eggs, sugar, brown sugar, oil, and vanilla.
  3. Turn the mixer on a medium speed and mix until the batter is a nice light lemon color.
  4. Slowly add in the flour mixture, alternating adding some of the flour mixture with the milk, until all ingredients have been added, and mixed together.
  5. Turn off the mixer and scrape the sides of the mixing bowl with a spatula, and then mix again on high speed for about 10 seconds. You don't want to overmix, but you want to make sure that all the ingredients are incorporated into the batter.
  6. Turn the mixer off again.
  7. Line a cupcake pan with cupcake liners and look carefully at how high to fill the cupcakes. You want to fill them just 2/3 of the way full with the mint cupcake batter. You can fill them with a liner or a batter dispenser.
  8. Bake the cupcakes at 350 Fahrenheit for 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Place the cupcakes on a cooling rack and let them cool completely before frosting them.

Frosting

  1. Add the butter, cream cheese, and vanilla to your mixer bowl and whip the frosting using the mixer's whisk attachment until light and fluffy.
  2. Add in the powdered sugar a little bit at a time until nicely mixed. Mix in a few drops of heavy cream at a time to reach the perfect icing consistency.
  3. If the frosting is too thick, add a tablespoon more heavy cream and blend. If it's too thin, add in a tiny amount of powdered sugar at a time and blend.

Assembly

  1. After the cupcakes cool completely, insert a cupcake corer into the center of each cupcake, and pull out the center of the cupcake. Repeat with all of the cupcakes. Set aside the cupcake cores if desired. You can use these to make cake ball truffles.
  2. Unwrap and chop a package of Andes mints using a sharp knife. Chop the chocolate mints into small pieces.
  3. Add 1-1 1/2 cups of frosting into a frosting piping bag. Set aside.
  4. Fill each cupcake center with a teaspoon of chopped-up mints and then pipe frosting into the center of the cupcake. You need to fill the remaining part of the center and fill the top of the cupcake.
  5. Repeat this with each cupcake. Sprinkle additional chopped Andes mints on the top of the frosting, and then garnish each cupcake with a whole Andes mint candy.
  6. Use a vegetable peeler to create shaved chocolate curls with the candy bar. Hold the chocolate bar packaging by your hand and unwrap half of the chocolate bar. Run the peeler along the chocolate bar, shaving the chocolate. Sprinkle chocolate shavings over the frosted cupcakes.
  7. Melt the almond bark in the microwave in 20-second intervals, stirring in between. Once it is completely melted, remove it from the microwave and add a drop of gel food coloring. Drizzle the green bark over the frosted cupcakes using a back-and-forth motion.
  8. Serve cupcakes immediately, or refrigerate in a cupcake storage container until time to serve. The cupcakes will keep in the refrigerator for 4 days.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 241Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 43mgSodium 154mgCarbohydrates 15gFiber 3gSugar 6gProtein 4g

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Author

  • Jessica McCoy

    Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.

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