thin mint cupcakes.

It's been quite awhile since I've done a recipe or DIY post so I figured it was long overdue. So, I may have ordered an entire case of Thin Mint Girl Scout cookies earlier this spring...and every time I open the pantry there they are. Staring at me. I figured I should try and use them and get them out of the house...so here you go, Thin Mint Cupcakes! I found tons of recipes on Pinterest, but this one from Your Cup of Cake is my favorite...I made just a few slight modifications...

Thin Mint Cupcakes

Chocolate Cake Ingredients:

• 1 box devil's food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup milk
• 1/2 cup sour cream
• 2 teaspoons vanilla extract

Thin Mint Frosting Ingredients:

• 1 cup butter, room temperature (NOT melted)
• 1/3 cup cocoa powder
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup sour cream
• 10 Thin Mint cookies, crushed
• 4 cups powdered sugar
• Chocolate sprinkles
• Extra Thin Mints for decoration (cut in half)

Directions:

1. Preheat oven to 350 degrees and line pans with cupcake liners (I used green to scream 'MINT!')
2. Pour cake mix into a small bowl and set aside
3. In a large bowl, combine eggs, butter, milk, and vanilla extract until smooth
4. Stir in cake mix
5. Fill cupcake liners 2/3 full and bake for approximately 18 minutes, or until an toothpick or knife comes out clean
6. Let cool completely 
7. On to the frosting! 
8. Using an electric mixer, beat butter for 2 minutes
9. Add cocoa powder, vanilla extract, peppermint extract, and sour cream and beat again
10. Add crushed cookies, and add in powdered sugar (one cup at a time) until frosting is stiff enough to make peaks
11. Using a frosting bag or gun, pipe frosting onto cooled cupcakes 
12. Top with sprinkles and extra cookies!

And voila, my favorite cookies are now my new favorite cupcakes! Enjoy!

xoxo,