THIN MINT CUPCAKES

These thin mint cupcakes pair perfect chocolate cupcakes with an easy mint buttercream frosting. Top each Girl Scout Cupcake with a cookie for the best chocolate mint dessert.

- Boston Girl Bakes

Thin Mint Cookies

key ingredient

INGREDIENTS:

For the cupcakes – granulated white sugar – all-purpose flour – natural Cocoa powder – baking powder – baking soda – salt – large eggs – milk – vegetable oil – vanilla extract – 1boiling water For the frosting (this is a single batch - I always make 3 batches to frost all the cupcakes) – unsalted butter – confectioners sugar – heavy cream – vanilla extract – peppermint extract – green food coloring optional – Thin Mint cookies for decoration optional

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1. Heat oven to 350°F. Prepare two muffin pans with cupcake liners.

PREHEAT OVEN

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. In a measuring cup microwave 1 cup of water (or heat on stovetop). Stir in instant espresso. Add boiling water to batter. Stir to combine. (batter will be thin) to the cake batter. Fill each cupcake well about 3/4 cup full of batter.

STIR TOGETHER

3. Bake for 22-25 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. Repeat with the additional cupcake batter (about 6 additional cupcakes)

BAKE

4. For the frosting (note this is for a single batch, I always make 3 batches to frost all these cupcakes. If you like high swirls like I do then you will want to make a triple batch as well) combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your vanilla extract, peppermint extract, and heavy cream. Beat on medium-high for 8 minutes.

MAKE THE FROSTING

5. With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with a cookie. I also crushed up a few cookies and decorated with the cookie crumbs. Store at room temperature for up to 2 days. Refrigerate for up to 3 days, just bring back to room temperature before serving.

FROST & DECORATE

Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Thin Mint Cupcakes!

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Enjoy!

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