Sometimes it’s acceptable to have a cupcake for breakfast. And then lunch too.
No judging people.
Related: I have a tiny little Daisy Scout shacking up under my roof. She is cute, bubbly and selling cases of cookies. Including Thin Mints.
Also related: Things around my house have been a wee bit hectic since the start of the new year. Cleary. I have been asbent. My apologies. I’ve missed you all.
As my bestie would tell you, it’s clear that life is returning to a healthy balance around these parts. I am cooking and baking again. That is what I do when life is normal(ish). I feed the world.
And today I am feeding the world (and myself) Thin Minty Cupcakes.
These little bundles of wonderfulness came to be because A) I have too many Thin Mint cookies within a 6 foot vicinity of my kitchen B) I am hormonal and C) Someone special deserved cupcakes today.
After researching chocolate mint cupcake recipes for longer than I care to publicly admit, I settled on three different components. The batter recipe is basic enough that I had everything in my pantry. A Thin Mint truffle center and a Dark Cocoa Mint Buttercream. Dooood. Done.
Finger lickin’ DONE.
You will need:
A Girl Scout to sell you cookies
1 1/2 Cup Flour
3/4 Cup Cocoa Powder
1 1/2 Cups White Sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 Eggs, room temperature
3/4 cup buttermilk (I added 1 T white vinegar to 3/4 Cup milk, let stand for 5 minutes)
3 tablespoons vegetable oil or melted butter
3/4 cup warm water
1 teaspoon peppermint extract
Thin Mint cookies for the bottoms of the cupcakes and to garnish
Thin Mint Truffles
25 Thin Mint cookies, crushed (I used a Ziploc bag and a rolling pin)
1 package 1/3 Less Fat Cream Cheese, softened
Dark Chocolate Mint Buttercream
1 Cup Butter, room temperature
1/2 Cup Crisco
Dark Cocoa Powder, to taste
Vanilla, to taste
Evaporated milk, 1-4 Tablespoons until desired consistency is reached
Mint extract, to taste
Preheat your oven to 350 Degrees.
Place your cupcake tins into your pans and put one Thin Mint cookie into each tin. Eat two cookies for good measure.
Mix softened cream cheese and crushed Thin Mints in a small bowl, using a hand mixer. Roll into 1/2 balls. Resist the urge to eat the balls. Place on a plate and refrigerate until ready to use.
Mix your dry ingredients, whisk well and set aside. Add the eggs, buttermilk, oil, water and mint extract. Beat, on low speed, for 1-2 minutes until batter is no longer lumpy.
Pour a bit of batter over each cookie, then place a cream cheese truffle in the center of each tin. Continue pouring batter over the truffle until the tins are 2/3 full.
Bake for 20-22 minutes until the top of your cupcakes spring back when touched.
Remove from the cupcake pan immediately and allow to completely cool.
To make the frosting: Mix the softened butter and Crisco with a mixer until well blended. Slowly add the dark cocoa, powdered sugar and evaporated milk, alternating until you reach the desired constancy. Add the mint extract and a hint of vanilla. Beat one more time to combine well.
Spoon the frosting into a pastry bag or Ziploc bag and snip the corner. Frost each cupcake and then top with a piece of Thin Mint cookie to garnish.
Dive head first into the cupcake.
Me: Nom nom nom. Milk please. Gulp. Ahhhhhhhhh. The crunch mint base is the perfect finish. And oh the creamy center with a hint of crunch.
SuperHub: Wow. That’s good. And I am not a huge mint fan. But that was good. Can I have another?
Sam: I don’t like the frosting. Can you scrape it off? I like this Mommy!