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!

Lizzy from Your Cup of Cake is here today with some fantabulous cupcakes. Oh how I could go for one right now, without a box in sight! Thanks so much for guest posting today, Lizzy!

I am so happy to be back here guest posting for the sweet and gorgeous Jamie! I’m Lizzy from Your Cup of Cake and cupcakes are my specialty! I can hardly find a drawer in my house that isn’t full of cupcake liners and sprinkles!

Thin Mint Cupcakes

I’m not sure about you, but I was a proud and faithful Girl Scout. I loved camping and hiking and earning all the badges, but I mostly did it for the cookies. Not just any cookie… the Thin Mints. I’ll admit I sampled way too many cookies while I was in the kitchen making this recipe, whoops!

Thin Mint Cupcake Recipe

Adding a layer of chocolate ganache to any cupcake really takes it to the next level, plus it seals in the moisture of the cake! So this is a really great trick to use for wedding or parties where you know the cupcakes will be sitting out for a while. You can always add a little more or less whipping cream depending on how thick or thin you want the ganache to be. And remember, if the ganache cools down and gets too thick to dip your cupcakes in, just pop it back in the microwave for a 10-15 second “zap” and it will be good to go!

Thin Mint Cupcakes 1

If you love mint desserts, make sure and check out my adorable Shamrock Shake Cupcakes my Andes Mint Cake–it’s dripping in chocolate and rimmed with Andes Mints!

Thin Mint Cupcakes

Ingredients:

For the Chocolate Cupcakes

  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk or milk

For the Chocolate Ganache

  • 2/3 cup chocolate chips
  • 3 tablespoons heavy whipping cream

For the Mint Frosting

  • 3/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons mint or peppermint extract
  • 2-3 cups powdered sugar
  • green food dye

Directions:

For the Cupcakes

  1. Preheat oven to 350°F and line pans with cupcake liners.
  2. In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.
  3. 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.
  4. Add milk and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix.
  5. 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

  1. 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.
  2. Dip cooled cupcakes into the ganache and turn right side up to let set.

For the Mint Frosting

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