Thin Mint Cupcakes

By Ellie

12 Person

75 Minutes

0 Calories

Chocolate cupcakes dipped in chocolate ganache and topped with minty Thin Mint cookie frosting! These Thin Mint Cupcakes are adorable and topped with the famous cookies themselves, who could resist? Not me! And you can bet I ate my fair share of cookies while I baked.

Ingredients

Mint Cookie Frosting

10 Thin Mints finely crushed sifted if you want to pipe frosting
greed food coloring
3-4 cups powdered sugar more if needed
1 tsp. vanilla extract
1 1/2 tsp. peppermint or mint extract
1 cup butter softened

Chocolate Ganache

1/3 cup heavy whipping cream
1 cup chocolate chips

Chocolate Cupcakes

2 tsp. vanilla extract
3/4 cup buttermilk or milk
3/4 cup sour cream
1/2 cup butter melted
3 eggs
1 box Cake Mix

Method

01

Preheat oven to 350 degrees and line pans with cupcake liners. (Mine are already grease proof so they keep their color.)
02

Sift cake mix into a large bowl to remove any lumps. Add the rest of the cake ingredients and stir until smooth.
03

Fill cupcake liners 3/4 full and bake for 18-20 minutes or until an inserted knife comes out clean. Let cool.
04

Chocolate ganache: Melt chocolate chips and cream together and stir until smooth. You can do this on the stove top or in the microwave.
05

Dip the tops of your cupcakes in the ganache and turn right side up to let set.
06

Mint Cookie Frosting: Beat butter until smooth. Add mint and vanilla extract and 2 cups powdered sugar. Continue to add more powdered sugar until the frosting it thick enough. If it becomes too thick, add a tablespoon of milk.
07

Stir in as much green food coloring as desired and then gently fold in cookie crumbs. (Note: I sifted my crushed cookies because I knew I wanted to pipe out my frosting and I didn't want the tip to get clogged.)
08

Pipe frosting over the ganache on the cupcakes and top with a Thin Mint and extra crushed cookie pieces.

Related Tags

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Thin Mint Cupcakes

4.8

( By Ellie )

01 Information

Grade medium
Serving 12 servings
Prep Time 40 Mins
Cook Time 35 Mins
Total Time 75 Mins

02 Ingredients

Mint Cookie Frosting

10 Thin Mints finely crushed sifted if you want to pipe frosting

greed food coloring

3-4 cups powdered sugar more if needed

1 tsp. vanilla extract

1 1/2 tsp. peppermint or mint extract

1 cup butter softened

Chocolate Ganache

1/3 cup heavy whipping cream

1 cup chocolate chips

Chocolate Cupcakes

2 tsp. vanilla extract

3/4 cup buttermilk or milk

3/4 cup sour cream

1/2 cup butter melted

3 eggs

1 box Cake Mix

03 Method

Step 1

Preheat oven to 350 degrees and line pans with cupcake liners. (Mine are already grease proof so they keep their color.)

Step 2

Sift cake mix into a large bowl to remove any lumps. Add the rest of the cake ingredients and stir until smooth.

Step 3

Fill cupcake liners 3/4 full and bake for 18-20 minutes or until an inserted knife comes out clean. Let cool.

Step 4

Chocolate ganache: Melt chocolate chips and cream together and stir until smooth. You can do this on the stove top or in the microwave.

Step 5

Dip the tops of your cupcakes in the ganache and turn right side up to let set.

Step 6

Mint Cookie Frosting: Beat butter until smooth. Add mint and vanilla extract and 2 cups powdered sugar. Continue to add more powdered sugar until the frosting it thick enough. If it becomes too thick, add a tablespoon of milk.

Step 7

Stir in as much green food coloring as desired and then gently fold in cookie crumbs. (Note: I sifted my crushed cookies because I knew I wanted to pipe out my frosting and I didn't want the tip to get clogged.)

Step 8

Pipe frosting over the ganache on the cupcakes and top with a Thin Mint and extra crushed cookie pieces.

04 Author