Boozy Andes Mint Cupcakes

These are the best Boozy Andes Mint Cupcakes I’ve ever had. Sweet, minty, chocolatey and just the right amount of liquor to make these drunk cupcakes fun!

I’m not kidding. These are so dang good.

Someone I knew used to make drinks she called a Grasshopper–and I THINK that the recipe was just like this one…and it sure tastes the same.

So, maybe these perfect little boozy Andes Mint cupcakes should be called Grasshopper cupcakes, but, I’m not really sure anyone would know what that meant but me! LOL!

What You Need to Make this Boozy Andes Mint Cupcake Recipe

• Vanilla Cupcakes
  • 2 1/2 cup flour
  • 1 cup granulated sugar
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn vinegar
  • 2 tspn vanilla
  • 1/3 cup butter
  • 1 cup water
• 1/4 cup Creme de Menthe
• 1/4 cup Creme de Cocoa
• 1 can of your favorite vanilla frosting
• 1 tspn mint extract
• 5-10 drops green food coloring
• 1/4 cup mini-chocolate chips
• Largest Star Piping Tip
• Piping Bag

And, just as an aside, if you’re making these yummy drunk cupcakes for a crowd, but you’re kind of pressed for time, you can always call ahead to your local grocer and order plain, un-frosted cupcakes.

Yeah, what a time-saver, huh?!

How to Make these Boozy Andes Mint Cupcakes

Step 1

To make the cupcakes, preheat oven to 350-degrees. Combine dry ingredients in a medium sized bowl. Combine wet ingredients (including butter) in a second medium sized bowl. Add dry ingredients to wet ingredients in ⅓ increments, mixing thoroughly between each increment. Spoon into lined cupcake pan. Bake for 30-minutes or until a toothpick comes out clean.

Cool cupcakes completely before decorating. Because warm icing is no bueno.

Step 2

Place the Creme de Menthe and Creme de Cocoa into a small mixing bowl. Stir until completely combined.

Step 3

Using a large decorating tip, make a hole in the top of each cupcake, saving the remnants from each hole for use filling the hole in a moment.

Step 4

Place 1-2 teaspoons of the Creme mixture in each cupcake hole.

Step 5

Replace the top of each cupcake hole. Add mint extract to the frosting and stir until completely combined. Go ahead and sloppily add some of the uncolored frosting to your decorator’s bag. Mix 5-10 drops of green food coloring with the frosting and stir until the frosting is completely consistently minty green throughout. Then fill the decorating bag with the green frosting. Frost the cupcakes in a circular fashion, swirling from the inside to the outside then back toward the inside.

Step 6

Drop a few chocolate chips on top. Because why not?!

Step 7

Enjoy!

Other Great Drunk Cupcake Recipes You Might Like

• Tequila-Infused Margarita Cupcakes
• Strawberry Margarita Cupcakes with Tequila
• Mint Julep Cupcakes with Jim Beam Frosting 

If you love this awesome Boozy Cupcake Recipe, but you’re not quite ready to whip out your apron, just pin this to your favorite drunk cupcakes board on Pinterest so you can find it quick later!