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