Mini Thin Mint Cupcakes Recipe
User Reviews
5
2 reviews
Excellent
Mini Thin Mint Cupcakes Recipe
Report
Adorably delicious mini cupcakes recipe featuring Thin Mint Girl Scout cookies. Devil's Food Cake base, thin mint cookie icing & garnish.
Share:
Ingredients
For the Cake:
- devil's food cake mix 1 box
- 3 egg
- ½ cup butter slightly cooled, melted
- 1 cup milk
- ½ cup sour cream
- 2 tsp. vanilla extract
For the Frosting:
- 1 cup butter softened
- 1/3 cup cocoa powder unsweetened
- 2 tsp. vanilla extract
- 1 tsp. peppermint extract
- ¼ cup sour cream or milk
- 10 thin mint cookie finely crushed*
- 2 ½ - 3 ½ cups powdered sugar
- Thin Mints cookies extra for decoration
- *After you crush the cookies send them through a sifter and use only what falls through.
Instructions
- Preheat your oven to 350 degrees.
- Sift the devil's food cake mix into a bowl and set aside.
- In a large bowl, combine the eggs, butter, milk, sour cream, and vanilla extract.
- Stir in the cake mix.
- Once mixed thoroughly, fill each mini-cupcake space of your mini-cupcake pan ¾ of the way full.
- Bake for 8-10 min. or until an inserted toothpick comes out clean.
- While cupcakes are cooling, make the frosting.
- Beat the softened butter for 2 min.
- Add cocoa powder, vanilla extract, peppermint extract, and milk or sour cream (I used sour cream) and beat again.
- Mix in crushed cookies and slowly add in powdered sugar until you reach your desired consistency.
- Pipe frosting on to cooled cupcakes and top with sprinkles.
- Cut extra cookies into quarters and put one quarter on top of each of the cupcakes.
Nutrition Information
Show Details
Serving
1g
Calories
125kcal
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 125kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
