Ingredients
Scale
- 3/4 cup cocoa powder
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 Tbsp canola oil
- 1 sleeve of Girl Scout thin mint cookies or 1/2 a package Kebbler Grasshopper cookies, crushed plus additional 6 cookies for garnish
Buttercream:
- 1 cup (8 oz.) butter, softened
- 2 (16 oz) pkgs powdered sugar
- 2 tsp vanilla
- 1/4 tsp salt
- 2 Tbsp milk, divided
- green food coloring
Instructions
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- In a bowl, whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt together. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth. Fold in crushed cookies.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.
- Transfer cupcakes to wire racks, and let cool.
- In a bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, salt, and 1 Tbsp of the milk until blended and smooth. If frosting is too thick, add remaining 1 tablespoon milk, 1 teaspoon at a time, until smooth. Beat on medium-high speed until light and fluffy. Add in desired amount of green food coloring to get that right shade of green.
- Frost cupcakes and cut each of the 6 cookies into 4 and top each cupcake with a piece of the cook. Makes 18-24 cupcakes.
- Prep Time: 20 Minutes
- cooling time:
- Cook Time: 20 Minutes
- Category: Cake
- Method: Baked
- Cuisine: American
