It’s Girl Scout cookie season! One of my all time favorite cookies are Thin Mints. I decided to combine my love of Thin Mints and cupcakes into a delicious treat. To make these cupcakes you don’t need to have a degree in culinary arts.
For the chocolate cupcakes:
Any store bought chocolate cake mix
1 package of mint chocolate wafer cookie (if Thin Mints aren’t available use Keebler Grasshopper cookies)
3/4 teaspoon peppermint extract or to taste
When it comes to frosting I prefer to make my own.
It makes it easier, add or subtract flavors, colors, or amounts
For the mint frosting:
2 cups confectioners’ sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt
Green food coloring
Color sprinkles (optional)
For the cupcakes:
Preheat oven to the directions on the cake mix box. Mix the cupcakes to the directions on the box. Don’t overbeat your mix or it’ll come out too tough.
Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
For the frosting:
Beat the confectioners’ sugar and butter until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, mint extract salt, and food coloring (if using) and beat on high until sooth, about 3 minutes. Transfer frosting to a piping bag fitted with a decorative tip and pipe onto each cupcake. Top each cupcake with half of a mint chocolate wafer cookie.
Now enjoy! The only problem with this recipe is to not eat them all.