Thin Mint Cupcakes PT75M https://img4.recipesrun.com/201907/2019/1024/e6/9/533175/300x200x50.jpg 12 servings Ingredients: 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 1/3 cup heavy whipping cream 1 cup chocolate chips 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
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Thin Mint Cupcakes

  • 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

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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.

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Thin Mint Cupcakes

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.
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
Ellie Ellie
1078 Recipes
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