Thin Mint Cupcakes
User Reviews
4.5
180 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
12 -14 cupcakes
Thin Mint Cupcakes
Report
Thin Mint Cupcakes blend classic chocolate flavors with a minty frosting and chocolate ganache. The cupcakes themselves are moist and tender, made with cocoa powder and a mix of granulated and brown sugar. A smooth chocolate ganache coats the cooled cupcakes before they are topped with a mint-flavored buttercream frosting, which is tinted green. This layered approach balances rich chocolate with refreshing mint notes and a creamy texture.
Description
Thin Mint Cupcakes start with a chocolate base featuring cocoa powder, flour, and a blend of sugars, eggs, oil, and vanilla to create a tender crumb. The cupcakes bake evenly and cool before being dipped in a rich chocolate ganache made by melting chocolate chips with heavy cream, adding a glossy finish. The frosting combines softened butter with vanilla and carefully adjusted mint extract and powdered sugar, delivering a creamy, mint-flavored topping tinted green for a classic Thin Mint appearance. The result is a coordinated combination of chocolate, cream, and mint that highlights each component distinctly.
Share:
Ingredients
For the Cupcakes
- 2 egg
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup flour
- ½ cup cocoa powder unsweetened
- 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 extract add this gradually to taste as the intensity of mint extract varies from brand to brand, or peppermint extract
- 2-3 cups powdered sugar
- green food dye
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".
Genuine Reviews
User Reviews
Overall Rating
4.5
180 reviews
Excellent
Other Recipes
You'll Also Love
