Thin Mint Cupcake Recipe By SIU's Niki Davis
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Thank you to Niki Davis for sharing this fun Thin Mint cupcake recipe! She is Southern Illinois University Carbondale's hospitality, tourism and event management program manager and professor of practice!
Yield: 12 cupcakes
Time: 1 hour
Cupcake ingredients:
½ cup unsweetened cocoa powder
1 cup boiling water
½ cup butter, softened
1 cup white sugar
2 eggs
½ teaspoon peppermint extract
1⅓ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Frosting ingredients:
½ cup butter, softened
4½ cups powdered sugar
½ teaspoon peppermint extract
2-3 drops green food coloring (optional)
4 tablespoons heavy cream
12 Thin Mint Girl Scout cookies
Directions:
Preheat your oven to 350 degrees F. Combine the cocoa powder and boiling water in a bowl. Mix until smooth and set aside. Cream together the butter, sugar and eggs in a mixing bowl then add the mint extract and mix until incorporated.
In a separate mixing bowl, combine the flour, baking powder, baking soda and salt. Slowly combine the dry ingredients with the wet ingredients, alternating with the chocolate.
Scoop the batter into lined muffin tins, filling each about 2/3 full. Bake about 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove and let cool before frosting.
While the cupcakes are cooling, prepare the frosting by creaming the butter until light and fluffy. Add the powdered sugar, peppermint extract and food coloring; mix until combined. Add milk by the tablespoon until the frosting reaches your desired consistency.
Frost each cupcake and nestle a Thin Mint cookie into the frosting. Or crumble the cookies and sprinkle the crumbles on top of the icing.
Try these Girl Scout Cookie recipes!
