It's Girl Scout Cookie Time! I have wanted to make Thin Mint Cupcakes ever since last summer when I made a Thin Mint Cake. When I made that cake, I was very lucky to find Thin Mints in June, but I had to wait until Girl Scout Cookies went on sale again to make the Thin Mint Cupcakes.
I brought these to a dinner party, and had plan to make these well in advance, so as soon as I saw Girl Scouts at my local grocery store, I grabbed a few boxes. This was a bit problematic because Mr. Apron LOVES Thin Mints. I worried if I would still have any cookies left when I needed them. I gave him one box, then put the other two boxes in the freezer with strict instructions that these were off-limits. Mr. Apron left them alone, and I was able to buy him a few more boxes since then to make sure he got enough Thin Mints before he has to wait another year for cookies.
I used my favorite devil's food cupcake recipe and to make these extra special I put a thin mint on the bottom of each cupcake. For the frosting, I used a whipped cream based frosting, similar to the one I use for Cookies and Cream Cupcakes and added crushed thin mints. I added creme de menthe to the frosting for the mint flavor and that also gave it the green hue. I only used two tablespoons but more or less could added based on preference.
Thin Mint Cupcakes
Devil's Food Thin Mint Cupcakes
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup boiling water
24 Thin Mints
In a mixing bowl, cream butter with sugar and vanilla, beating until light and fluffy. Add eggs, beating well after each addition. In a separate bowl, combine flour, cocoa, baking soda, and salt; add to creamed mixture, alternating with buttermilk, beating well after each addition. Add boiling water; beat until smooth.
Place a Thin Mint on the bottom of each muffin tin line with a cupcake liner.
Pour batter into muffin tins on top of Thin Mints. Bake at 350° for 18 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Mint Cookies and Cream Frosting
2 Cups Whipping Cream
4 Table Spoons powdered sugar
2 Tablespoons Creme de Menthe
One Dozen Thin Mints Crushed
One Dozen Thin Mints Halved for garnish
Combine cream, sugar and Creme de Menthe in a bowl. Beat with a whisk attachment for 5 minutes until stiff peaks form. (More creme de menthe can be added depending on taste.) Fold in crushed Thin Mints. Frost cooled cupcakes. Garnish with Thin Mint halves.