Are you looking for a minty treat to satisfy that sweet tooth? Today, we’re combining the best of two taste worlds with this easy to make chocolate mint cups recipe.
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.
Ingredients Needed:
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Chocolate Cookie Cups Ingredients
- 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
Mint 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)
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.
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.
Green Mint Frosting Recipe:
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.
Serve and enjoy!
These chocolate mint cups are best stored in the refrigerator in an air tight container.
Chocolate Mint Cups Recipe
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
More Homemade Recipes with Chocolate
- Hershey kiss cookies
- Chocolate dipped sandwich cookies
- Double chocolate zucchini brownies
- No-bake chocolate truffles
- Chocolate and coconut coated mini cakes
- Chocolate cherry smoothie bowl
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