Double Mint Stuffed Chocolate Cupcakes (Oreo and Andes)

16 cupcakes
1 hr 10 min

I have an addiction and it is in the form of mint-flavored chocolate. Thin mint season, anyone? When I was little, our school used to have cake walks and I was going to win this gigantic andes mint cake (2nd grade--obsessed with baking always). But someone got it right before me! I always have this strange memory, but it has manifested into some pretty yummy mint chocolatey treats. This one combines my two favorites, Andes mints and Mint Oreos..YUM. I made a minty buttercream filled with the two toppings, and piped that into the center of a chocolate cupcake. I'm going to make this easy for you--use a box mix! There is nothing wrong with simplifying this for the ease of time. I have a standard chocolate cake recipe I used for mine (sour cream, etc). But, I want you to know that these will taste just as good using a box mix. For that matter, the cupcake is only really a vessel for the minty buttercream goodness, am I right??

Double Mint Stuffed Chocolate Cupcakes (Oreo and Andes)

Recipe details

  • 16  cupcakes
  • Prep time: 35 Minutes Cook time: 35 Minutes Total time: 1 hr 10 min
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Buttercream Frosting

  • 4 C powdered sugar
  • 1 C butter, softened slightly
  • 2 tsp vanilla
  • 1-2 Tbsp milk
  • 3/4 C crushed Andes mints
  • 15-20 crushed mint Oreo cookies

Chocolate cake

  • 3/4 C unsalted butter
  • 2/3 C cocoa powder
  • 3/4 C water
  • 1 and 3/4 C sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 and 3/4 C AP flour
  • 1 and 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C sour cream


Buttercream frosting

Add softened butter and vanilla to the bowl and mix until full combined with a mixer.
Add powdered sugar slowly and continue to mix.
Add milk a little bit at a time until the right consistency is reached. I usually end up using about 2 Tbsp.
Fold in the Oreos and Andes with a spatula. They need to be crushed finely before you do this!

Chocolate Cake

Use your favorite box mix or chocolate cake mix for this! If you choose the above recipe, preheat oven to 350.
Add butter, cocoa, and water to saucepan on medium heat. Melt everything while whisking and then remove from heat.
Pour into large mixing bowl and allow to cool.
Mix in the sugar, followed by eggs, and then extract.
Put the mixer on low and beat in the flour, then the baking soda, salt. Then mix in the sour cream.
Pour into prepared cupcake liners.
Once cooked, carve out a bit of the center of the cupcake, not all the way to the bottom. Set the filling aside to eat, you don't want to waste!
Pipe buttercream frosting into the shallow cavity and around the top of the cupcake. Top with extra crumbled Oreos and Andes mints.


  • You don't need a piping bag for this, you can use a gallon freezer bag and clip the corner off.

The Black Cat Kitchen
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