Thin Mint Cupcakes
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The original recipe used a cream cheese frosting and kept it white, but I decided to switch things up a bit. I went with a classic buttercream frosting instead and added a little green food coloring to give these cupcakes a festive St. Patrick’s Day look. The minty cookies paired with the sweet buttercream make these cupcakes completely irresistible.
These cupcakes are made from scratch, but don’t let that scare you away. The recipe comes from Martha Stewart and is wonderfully simple – everything mixes together in just one bowl. Most of the ingredients are pantry staples you probably already have on hand, with buttermilk being the only possible exception. If you don’t have buttermilk, you can easily substitute it by mixing ½ cup milk with ¼ cup sour cream, and it works perfectly.
This recipe is almost as easy as making cupcakes from a boxed mix. If you really want to save time, you could even use a boxed devil’s food cake mix and still get great results. But if you decide to make the cupcakes from scratch, don’t be surprised when you see the batter – it’s quite runny, and that’s exactly how it should be. The recipe says it makes 18 to 24 cupcakes, but I usually end up with about 20.
For a fun finishing touch, I like to cut the mint cookies into quarters and place a piece on top of each cupcake. It adds a little extra crunch and makes the cupcakes look even more festive.
One tip, though – only add the cookie topping to the cupcakes you plan to eat right away. If they sit overnight, the cookies tend to soften from the frosting’s moisture, and those mint cookies are definitely best when they’re crisp.
The cupcakes themselves have a light mint flavor that pairs perfectly with the rich chocolate cake. It’s just enough mint to give you that classic Thin Mint taste without overpowering the chocolate. If you prefer a stronger mint flavor, you can replace the vanilla extract in the frosting with ⅛ to ¼ teaspoon of mint extract. Start with the smaller amount, give it a taste, and add a little more if you’d like a bolder mint flavor.
Ingredients for Thin Mint Cupcakes
- UNSWEETENED COCOA POWDER
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING SODA
- BAKING POWDER
- SALT
- EGGS
- WATER
- BUTTERMILK
- GIRL SCOUT THIN MINT COOKIES OR KEBBLER GRASSHOPPER COOKIES
- BUTTER
- POWDERED SUGAR
- VANILLA
- MILK
- GREEN FOOD COLORING
Instructions for Chocolate Mint Cupcakes
Start by preheating your oven to 350 degrees. Line a standard muffin tin with paper cupcake liners and set it aside.
In a large bowl, whisk together the dry ingredients – cocoa powder, flour, sugar, baking soda, baking powder, and salt until everything is well combined. Add in the eggs, warm water, buttermilk, oil, and vanilla extract, then mix until the batter is smooth and fully blended. Gently fold in the crushed mint cookies, making sure they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for about 20 minutes, or until the tops spring back lightly when touched. Remove the cupcakes from the pan and transfer them to a wire rack to cool completely before frosting.
While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, vanilla, salt, and 1 tablespoon of milk, mixing until the frosting is smooth. If the frosting seems too thick, add the remaining milk 1 teaspoon at a time until it reaches your desired consistency. Beat the frosting on medium-high speed until it becomes light and fluffy. Add a few drops of green food coloring and mix until you reach your desired shade of green.
Once the cupcakes have cooled, spread or pipe the frosting on top of each one. For a festive finishing touch, cut the remaining mint cookies into quarters and place a piece on top of each cupcake. This recipe makes about 1824 cupcakes.
Frequently Asked Questions
Can I use a boxed cake mix instead of making the cupcakes from scratch?
Yes! If you want to save time, you can use a boxed devil’s food cake mix instead of the homemade batter. Just prepare the mix according to the package directions and stir in the crushed mint cookies before baking.
What cookies work best for this recipe?
Girl Scout Thin Mints work great, but Keebler Grasshopper cookies or even store-brand mint chocolate cookies work just as well. Any thin chocolate mint cookie will give you that classic flavor.
Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes 1–2 days in advance and store them in an airtight container. Frost them the day you plan to serve them for the best texture.
How should I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best flavor.
Can I freeze these cupcakes?
Yes. Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature and frost before serving.
Can I make minty frosting?
Absolutely. If you prefer a stronger mint flavor, replace the vanilla extract in the frosting with ⅛ to ¼ teaspoon mint extract. Start with a small amount since mint extract is very strong.
Tips & Tricks for the Best Mint Chocolate Cupcakes
- Don’t worry if the batter looks runny. This chocolate cupcake batter is naturally thin and bakes up perfectly moist.
- Crush cookies into small pieces. Smaller pieces distribute better throughout the batter and give you mint flavor in every bite.
- Only add the cookie garnish right before serving. Cookies soften if they sit on the frosting overnight.
- Use gel food coloring for vibrant green frosting. It gives better color without thinning the frosting.
- Use a cookie scoop for even cupcakes. This helps all the cupcakes bake evenly.
- Let cupcakes cool completely before frosting. Warm cupcakes will melt the buttercream.
For more recipes like this, try:
- Giant Chocolate Fudge Mint Cookie
- Mint Chocolate Chip Cake Mix Cookies
- Chocolate Mint Brownies
- Mint Chocolate Chip Brownie Sundae Bars
Thin Mint Cupcakes
Real Mom Kitchen
Equipment
Ingredients
- ¾ cup cocoa powder
- 1 ½ cups flour
- 1 ½ cups sugar
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 large eggs
- ¾ cup warm water
- ¾ cup buttermilk
- 3 Tbsp canola oil
- 1 sleeve Girl Scout thin mint cookies or 1/2 a package Kebbler Grasshopper cookies crushed plus additional 6 cookies for garnish
Buttercream:
- 1 cup butter softened
- 32 oz powdered sugar
- 2 tsp vanilla
- ¼ tsp salt
- 2 Tbsp milk divided
- green food coloring
Instructions
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- In a bowl, whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt together. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth. Fold in crushed cookies.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.
- Transfer cupcakes to wire racks, and let cool.
- In a bowl, beat the butter together until smooth. Gradually add powdered sugar, vanilla, salt, and 1 Tbsp of the milk until blended and smooth. If frosting is too thick, add remaining 1 tablespoon milk, 1 teaspoon at a time, until smooth. Beat on medium-high speed until light and fluffy. Add in desired amount of green food coloring to get that right shade of green.
- Frost cupcakes and cut each of the 6 cookies into 4 and top each cupcake with a piece of the cook. Makes 18-24 cupcakes.
Nutrition
