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!
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 12-14 cupcakes
Ingredients
For the Cupcakes
2eggs
½cupgranulated sugar
½cupbrown sugar
⅓cupvegetable oil
2teaspoonsvanilla extract
¾cupflour
½cupunsweetened cocoa powder
½teaspoonbaking soda
¾teaspoonbaking powder
¼teaspoonsalt
½cupbuttermilk or milk
For the Ganache
⅔cupchocolate chips
3tablespoonsheavy whipping cream
For the Mint Frosting
¾cupbuttersoftened
1teaspoonvanilla extract
1 - 1-1/2teaspoonsmint or peppermint extractadd this gradually to taste as the intensity of mint extract varies from brand to brand
2-3cupspowdered 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".