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Thin Mint Cupcakes


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

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
  2. 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.
  3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.
  4. Transfer cupcakes to wire racks, and let cool.
  5. 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.
  6. 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.
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