Thin Mint Cupcakes with Chocolate Mint Frosting
These delicious Thin Mint Cupcakes are packed with rich chocolate flavor and topped with a creamy mint frosting.
Servings: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup crushed Thin Mint cookies
- For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp peppermint extract
- 2 tbsp heavy cream
- Green food coloring (optional)
- Chocolate shavings and crushed Thin Mint cookies for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Fold in crushed Thin Mint cookies.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the Frosting: Beat butter until smooth, then gradually add powdered sugar.
- Mix in peppermint extract and heavy cream until light and fluffy. Add green food coloring if desired.
- Frost cupcakes and garnish with chocolate shavings and crushed Thin Mint cookies.