A cousin recently mentioned some delicious Thin Mint cupcakes she was making, and I decided to try my own version. I didn’t have an exact recipe, but these cupcakes turned out wonderfully. I shared some with my Phoenix Rice Krispies Challenge team and sent a batch with my husband to work—everyone enjoyed them. A quick note: these are very chocolatey and rich, so you might want a glass of milk nearby.
If you don’t have a box of Girl Scout Thin Mints on hand, you can substitute Keebler Grasshopper Fudge Mint Cookies or a similar chocolate-mint sandwich cookie. The flavor and texture work equally well with either option.
Thin Mint Cupcakes
Ingredients:
1 chocolate cake recipe (or one box chocolate cake mix), prepared according to package or recipe directions but not baked yet
About 1 box Thin Mints (or equivalent chocolate-mint sandwich cookies)
Chocolate Mint Frosting (recipe below)
Directions:
Prepare the chocolate cake batter according to your chosen recipe or the box instructions, but do not bake yet. Preheat the oven to 325°F (160°C). Line 24 cupcake wells with paper liners and lightly spray them with nonstick cooking spray.
Coarsely chop about 20 Thin Mint cookies into small pieces roughly the size of peas. Stir the chopped cookies into the prepared batter so they are evenly distributed. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. Remove the cupcakes from the oven and let them cool completely before frosting—several hours is best to ensure the frosting spreads smoothly.
When the cupcakes are cool, frost them with the Chocolate Mint Frosting below. Gently slice 12 whole Thin Mint cookies in half with a serrated knife and use the halves to garnish the frosted cupcakes.
Chocolate Mint Frosting
Ingredients:
1 cup shortening
1 cup unsalted butter, room temperature
2 pounds powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1/2 teaspoon mint extract (or peppermint extract, to taste)
1/2 cup Dutch-processed cocoa powder
1/4 to 1/2 cup water, as needed to reach spreading consistency
Directions:
In a large mixing bowl, combine the shortening, room-temperature butter, vanilla, and mint extract. Using a stand mixer or hand mixer on medium speed, beat until the mixture is smooth and well combined.
Add the Dutch-processed cocoa powder and mix until incorporated. Gradually add the powdered sugar, mixing on low at first to prevent a sugar cloud, then increase the speed as the sugar is incorporated.
If the frosting is too stiff, add water one tablespoon at a time, beating between additions, until the frosting reaches a smooth, spreadable consistency suitable for piping or spreading on cupcakes. Adjust mint extract to taste if you prefer a stronger mint flavor.
Spread or pipe the frosting onto cooled cupcakes and garnish with a halved Thin Mint cookie for a classic presentation. These cupcakes keep well in an airtight container at room temperature for a day or refrigerated for longer storage—bring to room temperature before serving if chilled.