Mint Cookies and Cream Cupcakes
If you are a fan of mint chocolate and love Oreo cookies, this mint cookies and cream cupcakes recipe is for you! Made with mint cookies and cream cupcakes, mint cookies and cream buttercream frosting and mint Oreo cookies.
Ingredients for Mint Cookies and Cream Cupcakes
Mint Oreo Cupcakes
- Dark cocoa powder – Use dark unsweetened cocoa powder for a rich chocolate flavor. Black cocoa powder would also work well in this recipe.
- Semisweet chocolate chips – You could also use dark chocolate.
- Boiling water
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Eggs – Large eggs, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Pure vanilla extract.
- Mint Oreo cookies – Finely chopped.
Mint Cookies and Cream Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Mint extract – Be sure to use mint extract as opposed to peppermint extract for the correct flavor.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – To help the buttercream become smooth and creamy.
- Green gel food coloring – Optional. A drop or two of green and teal gel food coloring tints the frosting a minty green color.
- Mint Oreo cookies – You can make finely crushed Oreos with a food processor. You can use regular Oreo cookies.
Additional Ingredients
- Mint Oreo cookies – Halved and crumbs, for decoration.
How to Make Mint Cookies and Cream Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Stir the chocolate chips, cocoa powder, and hot water until the chocolate is melted. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add the chocolate mixture to the flour mixture and whisk to combine. Add in the vegetable oil, eggs, and vanilla extract and whisk until the batter is smooth. Fold in the chopped mint Oreo cookies.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 2/3 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
- Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, mint extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Add in green food coloring, if desired. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy. Stir in the Oreo cookie crumbs.
- Assemble the cupcakes: Fill a piping bag fitted with an Ateco 826 piping tip with the buttercream. Pipe a generous swirl of frosting onto the cupcakes. Decorate the cupcakes with halved mint Oreo cookies.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Baking Perfect Cupcakes and 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the most out of this recipe.
- If you want to learn more about my favorite cupcake baking and decorating supplies, be sure to check out this post for more information.
- Learn how to frost cupcakes and my favorite piping tips for frosting cupcakes.
- I do not recommend making the buttercream ahead of time. The cookie crumbs break down and the frosting becomes gray and muddy. Make it the day you plan on using it for the best results.
Frequently Asked Questions
How should I store the cupcakes?
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Can I use regular cocoa powder?
- Yes, you can use regular unsweetened cocoa powder. However, I do prefer using dark cocoa powder or black cocoa powder in this recipe for the richest chocolate flavor and deep color.
Can I turn this recipe into a cake?
- If you are looking to make a mint cookies and cream cake, I recommend trying out my chocolate cake recipe and mint cookies and cream buttercream frosting recipe for the correct ratio and formulation for a cake. You can fold 1 cup of chopped mint Oreo cookies into the chocolate cake batter.
Other Recipes You Will Love
- Mint buttercream frosting
- Mint cookies and cream buttercream frosting
- Cookies and cream cupcakes
- Mint chocolate cupcakes
- Cookies and cream buttercream frosting
click the stars to rate!
Mint Cookies and Cream Cupcakes
Yield: 12 cupcakes
If you are a fan of mint chocolate and love Oreo cookies, this mint cookies and cream cupcakes recipe is for you! Made with mint cookies and cream cupcakes, mint cookies and cream buttercream frosting and mint Oreo cookies.
Equipment
Ingredients
Mint Cookies and Cream Cupcakes
- ¼ cup (45 g) semisweet or dark chocolate chips
- ¼ cup (21 g) dark cocoa powder
- ¾ cup (177 g) boiling water
- ¾ cup (94 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ⅓ cup (73 g) vegetable oil
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- ½ cup (80 g) mint Oreo cookies finely chopped
Mint Cookies and Cream Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2½ cups (300 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- 1 tsp (1 tsp) mint extract
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (30 g) heavy cream
- 1 drop (1 drop) gel food coloring 1 drop green + 1 drop teal for a mint green color
- ½ cup (80 g) mint Oreo cookies finely ground
Additional Ingredients
- 6 (6) mint Oreo cookies halved
- 2 tbsp (30 g) mint Oreo cookie crumbs
Instructions
Mint Cookies and Cream Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract and whisk until the cupcake batter is smooth. Fold in the finely chopped mint Oreo cookies.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ⅔ full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
Mint Cookies and Cream Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low speed until incorporated. Add the vanilla extract and salt and mix on low speed until combined. Drizzle in the heavy cream. Add a drop or two of green and teal gel food coloring, if desired. Scrape the sides and bottom of the bowl to be sure the ingredients are well combined.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Add in the mint Oreo cookie crumbs and mix the frosting on low speed until the cookie crumbs are dispersed throughout the frosting. Scrape the sides and bottom of the bowl as needed. Mix the buttercream for several minutes on low speed to remove air bubbles.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 826 piping tip with the mint cookies and cream buttercream frosting. Pipe a generous swirl of buttercream onto the cooled chocolate cupcakes. Decorate the cupcakes with halved mint Oreo cookies and Oreo cookie crumbs.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
So easy to make and even easier to eat! Absolutely delicious and one of my favorite recipes.
Hi Marie! So glad you loved the recipe! Thanks so much for trying it out.