Thin Mint Cupcakes

This post was inspired by a couple different things. First off, it’s almost St. Patrick’s Day and just like everyone else, this holiday makes me think of everything green. Second, Girl Scout Cookie season is in full swing, whether you are busy trying to sell them or buying them, chances are you have come across some Thin Mints. The challenge will be to not eat all of them before making these awesome cupcakes. Not only are they super cute but they have an entire Thin Mint cookie on the bottom AND a truffle in the middle AND a mint chocolate glaze underneath that pretty mint green frosting. So let’s get started! Here’s a snapshot of the ingredients you’ll need to make them.

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It seems like a lot of ingredients but I promise, it’s easy and so worth it. First thing you’ll need to do is finely crush about 24 Thin Mint cookies. You can use a blender, food processor, or if you’re like me with a set of napping 10 month old twins, a baggie and a rolling pin. They may not be as finely crushed as with a food processor but it’s worth my sanity to have happy and well rested babies. Then blend together the cookies and cream cheese until combined. Next, roll out about 1 inch size balls of the mixture. Do as many balls as cupcakes you are planning on making. This particular recipe is for 24 cupcakes.

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Now, put those in the refrigerator while you work on the rest of the cupcakes. Next up go ahead and put liners in your cupcake pan and place a Thin Mint on the bottom of each one. And perhaps grab an extra one for yourself, it’s important to taste test everything for the safety of others. It’s a sacrifice, really.

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Now on to the batter. This is a simple chocolate cupcake batter that you’ll be making. As with most baking recipes, combine the dry ingredients in a bowl and set aside. This includes the flour, cocoa, baking powder, baking soda and salt. Then beat together the sugar and butter until combined and add eggs one at a time and mix after each. From there, you will need to gradually add in the dry ingredient mixture and milk alternately, starting and ending with the dry ingredients.  Then fill your cupcake liners about 1/3 way with the batter and put one of your truffle balls on top of each.

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Then place more batter on top of the truffle ball so the liners are about 2/3 full. And do your best not to eat any of the leftover batter. You know, raw eggs, blah blah blah. Do what I say, not what I do.

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Now bake those bad boys for 20-24 minutes at 350 degrees. They are done when you press lightly on the top and they spring back. Once finished, remove from oven and while still hot in the pan, carefully sprinkle Andes Creme de Menthe baking chips on top of each cupcake and let sit for a few minutes to melt.

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After a few minutes you should be able to use a knife and spread the melted chips across the top of each cupcake creating a delicious layer of chocolate on top of each. Then remove the cupcakes and place on wire rack to cool completely while you prepare your buttercream frosting.

For the frosting you’ll need your butter at room temperature and then to round it out you’ll need powdered sugar, heavy cream, peppermint oil and green food coloring. I choose to use food coloring gel instead of the drops. It was something I discovered a few years ago, you get much more vibrant colors than the liquid food coloring which I enjoy, plus you don’t have to worry about it thinning out your frosting. Also I found out after I started using it that my Grandmother MaryAnn used to only use gel food coloring and she was brilliant with everything she did so now I do it because she did.

To make the frosting start by creaming your butter with your mixer for about a minute. (Is it just me or does creaming your butter sound like you’re trying to say something naughty without saying the naughty words? May have find a reason to use it, I kinda like it.) Back to being an adult, add in the powdered sugar until it comes together with the butter. Then add in the heavy cream, peppermint oil and food coloring. And I suggest you measure out your peppermint oil over the sink first rather than your mixing bowl. That stuff is powerful and a little bit goes a VERY long way and it’s a clear liquid so it can be hard to tell if you add too much. Beat all of that together until combined. From there, to achieve your desired consistency add in small amounts of cream or powdered sugar. Then you are ready to frost!

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Now frost until your heart’s content! A lot of frosting or a little, it’s all delicious. If you choose to pipe on your frosting I will suggest you double the frosting recipe. Piping tends to use quite a bit but it’s oh so pretty. Then to finish it off, sprinkle on some crumbled Thin Mints on top.

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Now, I’m going to go enjoy myself one of these little cupcakes filled with happiness and send out a “cheers” to all you Irish people and lover of Thin Mints, today we are all friends living in minty harmony!

Don’t forget to have a little fun today!

Thin Mint Cupcakes

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Thin Mint Truffle Ball Ingredients

  • 24 Thin Mint Cookies
  • 4 1/2 oz cream cheese

Directions

  1. Crush cookies into fine crumbs
  2. Blend crushed cookies and cream cheese until combined
  3. Shape into 1 inch balls and place in refrigerator

Cupcake Ingredients

  • 24 Thin Mint Cookies
  • 2 cups flour
  • 1 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups sugar
  • 8 tbsp butter (room temperature)
  • 2 eggs
  • 1 cup milk
  • Andes Creme de Menthe baking chips

Directions

  1. Preheat oven to 350 degrees, line cupcake pans with liners and place a Thin Mint cookie at the bottom of each liner
  2. Combine flour, cocoa, baking powder, baking soda and salt in a bowl and set aside
  3. Beat sugar and butter together until combined
  4. Add eggs one at a time, mixing after each
  5. Add in flour mixture and milk alternately, beginning and ending with the flour mixture. (Add in about a 1/3 of the flour mixture, then half the milk, another 1/3 flour mixture, the other half the milk and then the final 1/3 of the flour mixture. Mix after each addition)
  6. Fill cupcake liners about 1/3 full and place a Thin Mint truffle ball in the center of each then place additional batter on top of truffle ball until liners are about 2/3 full
  7. Bake for approximately 20-24 minutes, cupcakes are done when the tops spring back when lightly touched
  8. When baking is finished, leave cupcakes in cupcake pan and sprinkle tops with Andes Creme de Menthe baking chips. Allow to sit in pan for a few minutes to melt chips
  9. Carefully spread out melted chips with a knife on top of each cupcake and move cupcakes to wire rack to cool completely while you prepare frosting

Mint Buttercream Frosting Ingredients (double recipe if piping frosting)

  • 12 tbsp unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 3 tbsp heavy cream
  • 1/8-1/4 tsp peppermint oil (taste after 1/8 tsp added, add another 1/8 if desired)
  • Green food coloring

Directions

  1. In a large mixing bowl, cream butter for about 1 minute
  2. Add powdered sugar and mix until combined, scraping sides as necessary
  3. Add in heavy cream, peppermint oil, and food coloring and mix until fully combined. Add in additional powdered sugar or heavy cream in small amounts until desired consistency is reached
  4. Generously frost cupcakes
  5. Sprinkle crumbled Thin Mint cookies on top of each and enjoy!

Makes 24 standard size cupcakes

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