Thin Mint Cupcakes

Name: Thin Mint Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 -14 cupcakes
Ingredients: 2 eggs; ½ cup granulated sugar; ½ cup brown sugar; ⅓ cup vegetable oil; 2 teaspoons vanilla extract; ¾ cup flour; ½ cup unsweetened cocoa powder; ½ teaspoon baking soda; ¾ teaspoon baking powder; ¼ teaspoon salt; ½ cup buttermilk or milk; ⅔ cup chocolate chips; 3 tablespoons heavy whipping cream; ¾ cup butter; 1 teaspoon vanilla extract; 1 - 1-1/2 teaspoons mint or peppermint extract; 2-3 cups powdered sugar; green food dye

User Reviews

4.5

180 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12 -14 cupcakes

Thin Mint Cupcakes

Iris Warren

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Thin Mint Cupcakes are rich chocolate cupcakes smothered with chocolate ganache and minty frosting, then topped with Thin Mints! Girl Scout or not, this is a dream come true!

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Ingredients

Servings

For the Cupcakes

2 eggs
½ cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil
2 teaspoons vanilla extract
¾ cup flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk or milk

For the Ganache

⅔ cup chocolate chips
3 tablespoons heavy whipping cream

For the Mint Frosting

¾ cup butter softened
1 teaspoon vanilla extract
1 - 1-1/2 teaspoons mint or peppermint extract add this gradually to taste as the intensity of mint extract varies from brand to brand
2-3 cups powdered sugar
green food dye

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Instructions

For the Cupcakes

Preheat oven to 350°F and line pans with cupcake liners.
In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.
In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Pour in half of these dry ingredients into the oil mixture and stir.
Add milk and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix.
Fill cupcake liners half full and bake for 15-20 minutes or until and inserted knife comes out clean. Let cool.

For the Chocolate Ganache

Place chocolate chips and whipping cream in a small microwave-proof bowl and microwave for 40 seconds. Remove and stir and continue to microwave until smooth.
Dip cooled cupcakes into the ganache and turn right side up to let set.

For the Mint Frosting

Beat butter until smooth.
Add vanilla and mint extract and beat again.
Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
Add as much green food dye as desired.
Pipe on over ganache and top cupcakes with Thin Mints! I crushed a few cookies and used them as "sprinkles".