Let it snow with these charming, chocolatey Winter Mint Chip Cupcakes. Each cupcake becomes a tiny winter scene, topped with snowy buttercream and piped evergreen trees for a festive holiday treat.
Want to skip the extras? Use the skip-to-recipe button at the top left or the table of contents below to jump straight to the recipe.
At Sweet C’s I include tips and explanations in my recipes because I’m a home cook who learns by understanding how and why a recipe works. My goal is to help even the most beginner home cook feel confident in the kitchen.
Table of contents
- Winter Mint Chip Cupcake Recipe
Winter Wonderland Mint Chip Cupcakes
Peppermint and chocolate are classic holiday flavors that evoke cozy winter nights and snow-dusted landscapes. These cupcakes pair rich chocolate with minty chips and are decorated to look like a miniature winter scene.
I love using chopped Andes mints in this recipe—their smooth mint-chocolate flavor makes each bite extra special. Decorate simply or go all out with piped trees, powdered sugar “snow,” and sprinkles for a festive presentation.
Key Ingredients and Why They Matter
- All-purpose flour – provides structure; use cake flour for a softer crumb.
- Granulated sugar – sweetens the cupcakes and helps with texture.
- Unsweetened cocoa powder – gives a rich chocolate flavor and dark color.
- Baking soda and baking powder – create lift for a light, tender cupcake.
- Salt – enhances and balances flavors.
- Water – thins the batter slightly so cupcakes bake up moist and airy.
- Vegetable oil – keeps cupcakes moist; neutral-flavored oil works best.
- Vanilla & peppermint extract – vanilla adds warmth; peppermint boosts the minty holiday flavor.
- Eggs – provide structure and help the cupcakes rise.
- Andes mints – chopped for mint chips throughout the cupcakes.
- Butter, powdered sugar, heavy cream – make a stable buttercream that pipes well for trees and snowy details.
- Decorations – green food coloring, granulated sugar or white sprinkles, and powdered sugar for finishing touches.
Method overview:
- Mix the batter: Whisk dry ingredients in a large bowl. Add oil, water, vanilla, and peppermint; combine. Add eggs and mix until just combined.
- Fold in mints and bake: Fold chopped Andes mints into the batter. Use an ice-cream scoop to fill liners about two-thirds full and bake at 350°F for 18–20 minutes. Cool completely before frosting.
- Make the buttercream: Beat room-temperature butter with vanilla, then add powdered sugar gradually. Add heavy cream as needed until the frosting holds its shape for piping.
- Prepare colors: Reserve about half the frosting for white snow topping, and tint the remaining frosting green for trees.
- Decorate: Pipe white frosting and dip gently into white sprinkles or granulated sugar for a snowy base. Pipe layered dollops of green frosting to form trees and dust with powdered sugar for a snowy finish.
Tips and Tricks
Support tall piped trees: If your piped trees are unstable, insert a toothpick into the cupcake and pipe the tree over it to act as a trunk.
Vary decorations: Add sugar pearls or small candies to the trees as ornaments, or keep the look rustic and simple. Use shimmer or luster dust for a sparkling snowy finish.
FAQs
Can I freeze these? Yes. Freeze cupcakes and frosting separately, then thaw in the fridge and assemble when ready. Thaw frosting in the refrigerator, not at room temperature.
How should I store leftovers? Store leftover cupcakes in an airtight container in the refrigerator for 4–5 days. Bring them to room temperature for about an hour before serving.
Winter Mint Chip Cupcake Recipe
If you try this recipe, please leave a rating and a comment — I love hearing how your cupcakes turn out!
Only have 30 minutes for dinner? Sign up for 30-minute dinner plans delivered to your inbox!
Find my favorite tools and ingredients in my Amazon storefront.
Recipe (yields 12 cupcakes)
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 eggs
- 1 cup Andes mints, chopped
Buttercream Frosting
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 cup unsalted butter, room temperature
- 3 tbsp heavy whipping cream
Decorations
- Green food coloring
- Granulated sugar or white sprinkles
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add oil, water, vanilla, and peppermint extract and mix until combined. Add eggs and mix just until combined.
- Fold in chopped Andes mints with a spatula.
- Use an ice cream scoop to fill each liner about two-thirds full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For the frosting, beat butter and vanilla until smooth. Gradually add powdered sugar on medium speed. Add heavy cream as needed until the frosting holds its shape for piping. Reserve about half the frosting for white snowy topping.
- Tint the remaining frosting green for trees and transfer it to a piping bag fitted with a small open star tip.
- Pipe white frosting onto each cupcake, then dip into granulated sugar or white sprinkles to create a snowy base. Pipe stacked dollops of green frosting to form trees (three or more dollops per tree).
- Sift powdered sugar over the finished cupcakes to create a snowy landscape.
Nutrition (per cupcake, approximate)
Calories: 575 kcal; Carbohydrates: 87 g; Protein: 4 g; Fat: 24 g; Saturated Fat: 11 g; Cholesterol: 76 mg; Sodium: 205 mg; Fiber: 1 g; Sugar: 66 g. Nutrition is an estimate.
Enjoy making these Winter Mint Chip Cupcakes for holiday parties, school events, or cozy nights by the fire. They’re festive, flavorful, and fun to decorate—perfect for sharing with family and friends.