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Totally The Bomb

Thin Mint Cupcakes

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 18
Course: Death By Dessert
Calories: 361
Ingredients Method

Ingredients
  

  • For Cupcake Base:
  • 2 cups all-purpose flour
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cup hot water
  • ⅓ cup unsweetened baking cocoa
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ cup granulated white sugar
  • 2 eggs
  • 1 package cream cheese
  • 1 teaspoon mint extract
  • ¾ cup dark chocolate pieces
  • For Frosting:
  • 2 ¾ cups confectioners' sugar
  • 6 Tablespoons unsweetened cocoa powder
  • 6 Tablespoons butter
  • 5 Tablespoons evaporated milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon mint extract
  • Topping:
  • Thin Mint Cookies

Method
 

For Cupcakes:
  1. Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
  2. In a medium bowl, mix flour, baking soda, salt, and baking powder, set aside. 
  3. In a small bowl, mix water and cocoa until dissolved, set aside. 
  4. In a large bowl (this is feeling like Goldilocks a bit), cream both sugars, butter, and eggs. 
  5. Next, add cream cheese and mint extract to the large bowl.
  6. On a low speed, blend dry mixture into the large bowl, then when fully combined blend in cocoa mixture.
  7. Add chocolate and mix by hand.
  8. 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.
For Frosting:
  1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
  2. 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.
Topping:
  1. Top each cupcake with one Thin Mint.