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5.0 from 3 votes

Mini Thin Mint Cupcakes Recipe

Adorably delicious mini cupcakes recipe featuring Thin Mint Girl Scout cookies. Devil's Food Cake base, thin mint cookie icing & garnish.

Prep Time
20 mins
Cook Time
20 mins
Calories: 125 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 1 box Devil's Food cake mix
  • 3 eggs
  • ½ cup melted butter slightly cooled
  • 1 cup milk
  • ½ cup sour cream
  • 2 tsp. vanilla extract
For the Frosting:
  • 1 cup butter softened
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • ¼ cup sour cream or milk
  • 10 Thin Mint Cookies finely crushed*
  • 2 ½ - 3 ½ cups of powdered sugar
  • Extra Thin Mints for decoration
  • *After you crush the cookies send them through a sifter and use only what falls through.

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees.
  2. Sift the devil's food cake mix into a bowl and set aside.
  3. In a large bowl, combine the eggs, butter, milk, sour cream, and vanilla extract.
  4. Stir in the cake mix.
  5. Once mixed thoroughly, fill each mini-cupcake space of your mini-cupcake pan ¾ of the way full.
  6. Bake for 8-10 min. or until an inserted toothpick comes out clean.
  7. While cupcakes are cooling, make the frosting.
  8. Beat the softened butter for 2 min.
  9. Add cocoa powder, vanilla extract, peppermint extract, and milk or sour cream (I used sour cream) and beat again.
  10. Mix in crushed cookies and slowly add in powdered sugar until you reach your desired consistency.
  11. Pipe frosting on to cooled cupcakes and top with sprinkles.
  12. Cut extra cookies into quarters and put one quarter on top of each of the cupcakes.

Nutrition Information

Serving 1g Calories 125kcal (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 125

% Daily Value*

Serving 1g
Calories 125kcal 6%

* Percent Daily Values are based on a 2,000 calorie diet.