Raspberry Thin Mint Cupcakes

By Ellie

12 Person

75 Minutes

0 Calories

Thin mints have a new lover… the raspberry! It may seem like a strange combination but these Raspberry Thin Mint Cupcakes will blow your mind! They have raspberry chocolate cake and topped with a cookie crumble Thin Mint frosting so chocolatey I should get my own Girl Scout badge of honor!

Ingredients

THIN MINT FROSTING

10 Thin Mint Cookies finely crushed
1/2 tsp. peppermint extract optional
2 tsp. vanilla extract
2 tbsp. milk
1/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar
1 cup butter softened to room temp

CHOCOLATE RASPBERRY CAKE

1 box Cake Mix
3/4 cups sour cream
1/2 cup oil
3 eggs
1/2-3/4 cup raspberries fresh or frozen

Method

01

Preheat oven to 350 degrees and line pan with cupcake liners.
02

In a large bowl, add raspberries (you can add as many as you want to depend on how strong you want the flavor to be). Use a mixing spoon or spatula to mash the raspberries.
03

Add eggs, oil, sour cream and cake mix. Stir until smooth. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
04

Let cool. Thin Mint Frosting: Beat butter. Add powdered sugar, cocoa powder, milk and vanilla, and peppermint extract and beat until you reach your desired consistency.
05

Add more powdered sugar if you need it to be thicker or more milk to thin it out. Add crushed Thin Mints. If you want to pipe your frosting when you decorate, only add the finely crushed pieces and use the larger pieces as "sprinkles" at the end. I use a mesh sifter to separate the larger pieces.
06

Pipe frosting onto cooled cupcakes and top with fresh raspberries and Thin Mint crumbs!

Related Tags

Thanksgiving Desserts Recipes

Raspberry Thin Mint Cupcakes

4.1

( By Ellie )

01 Information

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

02 Ingredients

THIN MINT FROSTING

10 Thin Mint Cookies finely crushed

1/2 tsp. peppermint extract optional

2 tsp. vanilla extract

2 tbsp. milk

1/3 cup unsweetened cocoa powder

2 1/2 cups powdered sugar

1 cup butter softened to room temp

CHOCOLATE RASPBERRY CAKE

1 box Cake Mix

3/4 cups sour cream

1/2 cup oil

3 eggs

1/2-3/4 cup raspberries fresh or frozen

03 Method

Step 1

Preheat oven to 350 degrees and line pan with cupcake liners.

Step 2

In a large bowl, add raspberries (you can add as many as you want to depend on how strong you want the flavor to be). Use a mixing spoon or spatula to mash the raspberries.

Step 3

Add eggs, oil, sour cream and cake mix. Stir until smooth. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.

Step 4

Let cool. Thin Mint Frosting: Beat butter. Add powdered sugar, cocoa powder, milk and vanilla, and peppermint extract and beat until you reach your desired consistency.

Step 5

Add more powdered sugar if you need it to be thicker or more milk to thin it out. Add crushed Thin Mints. If you want to pipe your frosting when you decorate, only add the finely crushed pieces and use the larger pieces as "sprinkles" at the end. I use a mesh sifter to separate the larger pieces.

Step 6

Pipe frosting onto cooled cupcakes and top with fresh raspberries and Thin Mint crumbs!

04 Author