Mint Cookies and Cream Cupcakes

Mint cookies and cream cupcakes are moist dark chocolate cupcakes studded with mint Oreo cookies, swirled with mint cookies and cream buttercream frosting. These cupcakes would be perfect as a St. Patrick’s Day treat or mint chocolate lovers.

Ingredients for Mint Cookies and Cream Cupcakes

Mint Cookie Cupcakes

• Dark cocoa powder – I love using Hershey’s Dark Cocoa Powder.
• Chocolate chips: – Dark or semisweet chocolate chips.
• Boiling water – To boil water, I use a glass liquid measuring cup that is microwave safe. The water boils in about 90 seconds.
• All-purpose flour – Be sure to level your measuring cups!
• Granulated sugar – For sweetness.
• Baking soda – Leavening agent to help the cupcakes rise.
• Salt – Salt enhances the flavor of the cupcakes.
• Eggs – Room temperature.
• Vegetable oil – You could also use canola oil or another neutral baking oil.
• Vanilla extract – Vanilla extract also enhances the flavor of the chocolate.
• Mint Oreo cookies – Chocolate sandwich cookies with mint cream filling finely chopped.

Mint Cookies and Cream Buttercream Frosting

• Unsalted butter – Room temperature unsalted butter for easy creaming.
• Powdered sugar – Only sift if your powdered sugar is very lumpy.
• Salt – A bit of salt enhances the flavor of the buttercream and contrasts the sweetness.
• Mint extract – Use mint extract as opposed to peppermint extract for this recipe.
• Vanilla extract – A bit of vanilla extract adds a bit more flavor to the buttercream.
• Heavy cream – Heavy cream makes the buttercream light, fluffy, and smooth.
• Mint Oreo cookies – Mint Oreos add extra mint flavor. Be sure they are very finely ground.
• Green gel food coloring – A couple drops of green gel food coloring gives the buttercream a beautiful, minty green color.

How to Make Mint Cookie Cupcakes

These mint cookie cupcakes are incredibly easy to make! All you need is mixing bowl and a whisk!

1. Preheat oven to 350 degrees F. Prepare a cupcake pan with 12 cupcake liners.
2. Combine dark cocoa powder, chocolate chips, and boiling water. Mix and set aside.
3. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
4. Pour chocolate mixture into the dry ingredients and whisk until combined.
5. Add in vegetable oil, eggs, and vanilla extract. Whisk until smooth.
6. Fold in chopped mint Oreo cookies.
7. Portion the cupcake batter into the cupcake liners using a large cookie scoop.
8. Bake for approximately 20 minutes.
9. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

How to Make Mint Cookies and Cream Buttercream Frosting

To make mint cookies and cream buttercream frosting, I recommend using a stand mixer for the best results. You can use a paddle attachment or a whisk attachment based on your personal preference. If you do not have a stand mixer, you can also use an electric hand mixer.

1. Whip room temperature butter for about 5 minutes until light, fluffy, and pale in color.
2. Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining powdered sugar and continue to mix on low speed.
3. Add mint extract, vanilla extract, and salt and continue to mix on low until combined.
4. Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed. Add a few drops of green gel food coloring if desired.
5. Turn the mixer to medium-high speed and whip the buttercream for about 3-5 minutes.
6. Add mint Oreo cookie crumbs and mix on low speed until combined.
7. (Optional) Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and make the buttercream silky smooth.