Thin Mint Cupcakes


Here is a great treat for St. Paddy’s Day! I got the cupcake idea from The Food Librarian. Now she used the Girl Scout’s Thin Mint cookies, I cheated and used Keebler Grasshopper cookies. Either one will do. She made a cream cheese frosting for her cupcakes and left the frosting white. I used a buttercream recipe that uses a little cream cheese. I also used green food coloring in the frosting to make these the perfect St. Patrick’s Treat.

Now, these cupcakes were made from scratch. Don’t let that scare you away. It’s a Martha Stewart recipe and it’s all made in one bowl. It was almost as easy as whipping up a boxed mix. If you want you could easily make these with a boxed devil’s food cake mix if you must. If you do make the cup cakes from scratch, don’t worry when you see the batter. This batter is quite runny. The recipe says it makes 18 to 24 cupcakes, I got 21 out of it.

I also cut some cookies into fourths to put on top of the cupcakes. Just beware that if you add the cookie on top, only add it to the ones you are gonna eat. We didn’t eat all of ours in one day, the next day the cookie on top was really soft from the moisture in the frosting. Those mint cookies aren’t as yummy when they are soft.

These cupcakes had a nice light mint flavor the complemented the chocolate cupcake well. If you want a stronger mint flavor you could omit the vanilla extract from the frosting recipe and add 1/8 to 1/4 tsp. mint extract. Just start with the 1/8 tsp mint and taste it. Then add more if you want it to be stronger.


Thin Mint Cupcakes
 
Ingredients
  • ¾ cup cocoa powder
  • 1½ cups flour
  • 1½ cups sugar
  • 1½ 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 of Girl Scout thin mint cookies or ½ a package Kebbler Grasshopper cookies, crushed plus additional 6 cookies for garnish
  • Buttercream:
  • 1 cup (8 oz.) butter, softened
  • 2 (16 oz) pkgs powdered sugar
  • 2 tsp vanilla
  • ¼ tsp salt
  • 2 Tbsp milk, divided
  • green food coloring
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
  2. 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.
  3. Divide batter among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes.
  4. Transfer cupcakes to wire racks, and let cool.
  5. In a bowl, beat cream cheese and 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.
  6. 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.
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