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Thin Mint Cupcakes

By Eat More Chocolate Team    

July 22, 2015

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Thin Mint Cupcakes are rich chocolate cupcakes smothered with chocolate ganache and minty frosting, then topped with Thin Mints!

  • Prep: 30 mins
  • Cook: 15 mins
  • 30 mins

    15 mins

    45 mins

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Directions

FOR THE CUPCAKES

Preheat oven to 350°F and line pans with cupcake liners.

In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.

In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Pour in half of these dry ingredients into the oil mixture and stir.

Add milk and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix.

Fill cupcake liners half full and bake for 15-20 minutes or until and inserted knife comes out clean. Let cool.

FOR THE CHOCOLATE GANACHE

Place chocolate chips and whipping cream in a small microwave-proof bowl and microwave for 40 seconds. Remove and stir and continue to microwave until smooth.

Dip cooled cupcakes into the ganache and turn right side up to let set.

FOR THE MINT FROSTING

Beat butter until smooth.

Add vanilla and mint extract and beat again.

Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).

Add as much green food dye as desired.

Pipe on over ganache and top cupcakes with Thin Mints (if you still have some frozen in the freezer which we did)

Ingredients

FOR THE CHOCOLATE CUPCAKES

2 eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1/3 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk or milk

FOR THE CHOCOLATE GANACHE

2/3 cup chocolate chips

3 tablespoons heavy whipping cream

FOR THE MINT FROSTING

3/4 cup butter, softened

1 teaspoon vanilla extract

1 1/2 teaspoons mint or peppermint extract

2-3 cups powdered sugar

green food dye

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