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Chocolate Mint Cups Recipe

Hi friends! Today, we’re combining the best of both taste worlds with this easy to make chocolate mint cups recipe.

Chocolate mint cookie cup with green frosting and a square of chocolate on top.

Making Chocolate Mint Cups

I don’t know about you but I personally love the combination of mint and chocolate no matter what shape or form; whether it’s in a chocolate bar, as an icecream flavor or simply a sweet baked dessert. The mint breaks down the sweetness of the chocolate making it a refreshing treat to enjoy.

Adding a square of chocoalte to the top of the frosting.

Ingredients Needed:

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Cookie Cups

  • 1 1/3 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup softened room temperature unsalted butter
  • 1/2 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


Frosting Ingredients

  • ½ cup softened to room temperature unsalted butter
  • 1 ½ cups confectioners sugar
  • 2-3 tablespoons milk or heavy cream
  • ¼ teaspoon peppermint or mint extract 
  • 3-4 drops green food dye
  • Andes Mints (optional)
Wet and dry ingredients needed to make chocolate mint cups.

Chocolate Mint Cups Recipe:

Preheat oven to 350°F. Prepare a 24-count mini muffin pan with non-stick cooking spray.

In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.

In another large mixing bowl cream together the butter, granulated sugar, and brown sugar. Once fully mixed add in the egg and vanilla extract and mix until well combined.

Slowly add in the dry ingredients to the wet butter mixture and mix until just combined, scraping the sides of the bowl to ensure all ingredients are fully mixed.

Mixed dry baking ingredients in a bowl next to a tin muffin pan.

Using a cookie scoop or small spoon evenly distribute the cookie dough into all cavities of the mini muffin pan.

Scooping chocolate cookie dough into muffin pan.

Bake at 350°F for 12 -13 minutes.

Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup.

Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling.

Frosting

In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.

Then add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food coloring and mix until fully incorporated.

Green frosting in a bowl next to baked cookie cups.

Pipe the mint frosting into the cookie cups and top with half of an Andes mint.

Serve and enjoy!

Chocolate mint cookie cup with green frosting placed on a cake stand next to chocolate wrappers.

These chocolate mint cups are best stored in the refrigerator in an air tight container.

Chocolate mint cookie cup with green frosting and a square of chocolate on top.

Chocolate Mint Cups Recipe

Jane and Sonja
Combining the best of both taste worlds with this easy chocolate mint cups recipe.
No ratings yet
Prep Time 25 mins
Cook Time 13 mins
Course Dessert
Cuisine American
Servings 24 cookie cups
Calories 163 kcal

Ingredients
  

Cookie Cups

  • 1 1/3 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened room temperature
  • 1/2 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1 ½ cups confectioners sugar
  • 2-3 tablespoons milk or heavy cream
  • ¼ teaspoon peppermint or mint extract
  • 3-4 drops green food dye

Topping

  • Andes Mints, cut into pieces

Instructions
 

  • Preheat oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray
  • In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
  • In another large mixing bowl cream together the butter, granulated sugar, and brown sugar. Once fully mixed add in the egg and vanilla extract and mix until well combined.
  • Slowly add in the dry ingredients to the wet butter mixture and mix until just combined, scraping the sides of the bowl to ensure all ingredients are fully mixed.
  • Using a cookie scoop or small spoon evenly distribute the cookie dough into all cavities of the mini muffin pan.
  • Bake at 350°F for 12 -13 minutes.
  • Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup.
  • Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling.

Frosting:

  • In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.
  • Then add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food coloring and mix until fully incorporated.
  • Pipe the mint frosting into the cookie cups and top with half of an Andes mint.

Nutrition

Calories: 163kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 27mgSodium: 53mgPotassium: 39mgFiber: 1gSugar: 16gVitamin A: 248IUCalcium: 11mgIron: 1mg
Keyword chocolate, dessert, mint
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Collage image of ingredients and finished mint chocolate cookie cups.
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