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Chocolate Mint Cups Recipe

Combining the best of both taste worlds with this easy chocolate mint cups recipe.
Prep Time25 mins
Cook Time13 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, mint
Servings: 24 cookie cups
Calories: 163kcal
Author: Jane and Sonja


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


  • Andes Mints, cut into pieces


  • 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.


  • 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.


Calories: 163kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 248IU | Calcium: 11mg | Iron: 1mg