Thin Mint Cupcakes

It's Girl Scout Cookie time! Stock up and make Thin Mint Cupcakes.

It’s that time of year when you can find Girl Scout Cookies just about anywhere. If the girl next store wasn’t selling them, head to your local mall or grocery store and you’ll will probably find a booth where you can purchase your favorites. Speaking of favorites, those darn Thin Mint Cookies are my weakness. I could probably eat the whole box. (especially since the boxes are much smaller than ever before). Stick them in the freezer and you have a heavenly treat. Since the cookies are in abundance right now, stock up so you can make these awesome Thin Mint Cupcakes all year long.

It's Girl Scout Cookie time! Stock up and make Thin Mint Cupcakes.

Thin Mint Cupcakes Recipe

Ingredients
Cupcake
1/2 cup unsweetened  cocoa powder

3/4 cup  all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, room temperature

1/2 cup  granulated sugar

1/2 cup  light brown sugar

1/3 cup  vegetable oil

2 teaspoons vanilla extract

1/2 cup  buttermilk

Directions

-Preheat the oven to 350 degrees.

– In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined

-Set aside.

-In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

-Pour half of the wet ingredients into the dry ingredients

– Next add half of the buttermilk

-Gently stir – about 5 stirs

-Repeat with the remaining wet ingredients and buttermilk

-Add 8 crumbled Thin Mint cookies to the mix and fold in

-Stir until just combined. The batter won’t be very thick

-Pour the batter into the liners – fill only 3/4 full

-Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean

–Allow to cool completely before frosting

Making homemade Thin Mint Cupcakes requires a bit more work, but it will be worth it in the end. I am sure if you are short on time you could use a dark chocolate box cake mix, but I would definitely use buttermilk instead of water in the recipe directions. The taste just won’t be quite the same!

5.0 from 2 reviews
Thin Mint Cupcakes
 
Ingredients
  • Cupcake Ingredients
  • Cupcake
  • ½ cup unsweetened cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • Frosting Ingredients
  • Frosting
  • (8 ounce) package reduced-fat cream cheese, softened
  • /2 cup white sugar
  • teaspoon vanilla extract
  • /2 teaspoon almond extract
  • cups heavy cream
Instructions
  1. -Preheat the oven to 350F degrees.
  2. - In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined
  3. -Set aside.
  4. -In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
  5. -Pour half of the wet ingredients into the dry ingredients
  6. - Next add half of the buttermilk
  7. -Gently stir - about 5 stirs
  8. -Repeat with the remaining wet ingredients and buttermilk
  9. -Add 8 crumbled Thin Mint cookies to the mix and fold in
  10. -Stir until just combined. The batter won't be very thick
  11. -Pour the batter into the liners - fill only ¾ full
  12. -Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean
  13. --Allow to cool completely before frosting
  14. Frosting Instructions
  15. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Oh and of course the homemade frosting will top off your Thin Mint Cupcakes in style. Add a few crumbled Thin Mint cookies to the top of each cupcake, so you can enjoy the flavor of Thin Mints from top to bottom of your Thin Mint Cupcakes?

Frosting

1 (8 ounce) package reduced-fat cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups heavy cream

Directions
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Using a cake decorating tool will give you a nice presentation of the frosting on top of your cupcakes.

It's Girl Scout Cookie time! Stock up and make Thin Mint Cupcakes.

 

Be sure to serve with a large glass of ice cold milk! Enjoy each and every bite. I am sure you will want to make sure you buy a few extra boxes of Girl Scout Cookies so you can enjoy Thin Mint Cupcakes all year long!

What’s your favorite flavor of Girl Scout Cookie?

Michele Brosius
Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!
Michele Brosius
Michele Brosius

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