If you love the Girl Scout Thin Mint cookie, you’re going to be more than excited once you take a bite of these Thin Mint Cupcakes.
Just like the cookie, they’re minty, chocolatey and just so—perfect!
Thin Mint Cupcakes
I love the Girl Scout cookies—all of them.
But my favorite is definitely the thin mint.
I like to put them the freezer and hide them from the kids, so I can eat them all.
Although, sharing them is not so terrible. LOL!
So, with my last box of Thin Mints, I decided I’d make the fun go a little bit further by making these Thin Mint Cupcakes.
They’re really easy—and fantastically moist, which makes a cupcake so much more yummy.
And that’s what I really wanted, you know?
Because, that was my last box of Thin Mint cookies.
I have to wait a whole freaking year to get more—those little ladies won’t be outside my grocery store for like FOREVER.
I mean, I get it, they’re available to purchase online now, but it’s not the same.
And I refuse to buy them with no little girl in the loop. LOL!
Because my kiddos were wanting some thin mints, it was totally worth it to kind of “spread the cookies out” by making the cupcakes.
Even without the cookies, the cupcakes are freaking fantastic.
You can make them whenever—you don’t even have to include a little girl in the transaction. LOL!
When I brought these to my mom’s house to have after a little family dinner, it was like I’d made my mom’s day (apparently she’d run out of thin mint cookies a couple of weeks ago).
She loved them so much, she asked me to jot down the recipe for her right then and there!
So, see? Even mom thinks they’d be great anytime you want a thin mint…
If you’re ready to make your own Thin Mint Cupcakes, let’s do this!
Oh, you’re all out of mint extract?
But you can totally pin this to your favorite cupcake recipes board on Pinterest, so you can find it again really fast when you’re ready.
Oh, and if you love these Thin Mint Cupcakes, drop a 5-star rating on the recipe, below, so we know you’d like to see more yumminess like this!
- For Cupcake Base:
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup hot water
- 1/3 cup unsweetened baking cocoa
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 cup granulated white sugar
- 2 eggs
- 1 package cream cheese
- 1 teaspoon mint extract
- 3/4 cup dark chocolate pieces
- For Frosting:
- 2 3/4 cups confectioners' sugar
- 6 Tablespoons unsweetened cocoa powder
- 6 Tablespoons butter
- 5 Tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- Thin Mint Cookies
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, baking soda, salt, and baking powder, set aside.
- In a small bowl, mix water and cocoa until dissolved, set aside.
- In a large bowl (this is feeling like Goldilocks a bit), cream both sugars, butter, and eggs.
- Next, add cream cheese and mint extract to the large bowl.
- On a low speed, blend dry mixture into the large bowl, then when fully combined blend in cocoa mixture.
- Add chocolate and mix by hand.
- Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.
- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
- Top each cupcake with one Thin Mint.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 332mgCarbohydrates: 52gFiber: 2gSugar: 37gProtein: 4g