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Sweet Easy Recipes: Andes Mint Oreo Chocolate Cupcakes

Rich chocolate cupcakes with Oreo crust and creamy mint frosting—perfect for St. Patrick’s Day or anytime you crave a minty chocolate treat.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer desserts easy recipes, chocolate, Desserts, easy recipes, food receipt easy recipes, quick and easy recipes, sweet easy recipes
Servings: 24 cupcakes
Author: Betty

Ingredients

  • 1 box Devil's Food cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 24 Oreo cookies
  • 1 batch mint buttercream frosting
  • Chopped Andes mints for garnish

Instructions

  1. Preheat oven to 350°F and line a cupcake pan with liners.
  2. Place one whole Oreo cookie at the bottom of each cupcake liner.
  3. In a large mixing bowl, combine cake mix, sour cream, oil, eggs, milk, and vanilla. Mix until smooth.
  4. Fold in mini chocolate chips.
  5. Fill each liner 3/4 full with batter over the Oreo.
  6. Bake for 18–22 minutes or until a toothpick comes out clean.
  7. Cool cupcakes completely before frosting.
  8. Pipe mint buttercream on top and sprinkle with chopped Andes mints.

Notes

Use green food coloring in the mint buttercream for a festive look. Store in an airtight container for up to 3 days.