thin mint — Housewife's Whimsy

My mother in law bought us a box of Girl Scout Thin Mint cookies a couple of weeks ago. She knows they are my favorite and has graciously bought me a box from her students each year Alex and I have been married. I got to thinking and I really wanted to create a cupcake that showcased the fantastic min-chocolate taste of the cookies.These cupcakes were a hit with everyone who tasted them. The cake is a light and airy chocolate-mint with a delicious glaze and an amazing Thin Mint buttercream on top. When this all combines you pretty much have a girl scout cookie in a cupcake! If you only make one thing from my blog, so far this would be the item to make.

I used Thin Mints as garnish for the cupcakes and I feel like they really tied the whole thing together. Also people had an easy time identifying them since they are a beloved girl scout cookie. If you don’t have thin mints on hand you can just omit them from the recipe and it will taste pretty much the same.

Chocolate-Mint Cupcakes:For Cupcakes:¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterFor Glaze:4oz Chocolate Chips½ Cup Heavy Cream¼ Teaspoon Peppermint Extract¼ Cup Corn SyrupFor Frosting:6 Tablespoons Butter2 ½ Cups Powdered Sugar½ Teaspoon Peppermint Extract¼ Cup Mint-Chocolate Glaze½ Cup Crushed Thin MintsPreheat the oven to 350 and prepare a cupcake tin with liners.Mix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean. Let cool completely before glazingTo make the glaze heat the chocolate chips and heavy cream in a heat proof bowl until melted. Stir the extract and corn syrup until well combined.

Once the cupcakes have fully cooled dip the tops of them into the glaze and set on top of a rack with wax paper underneath. Let the glaze harden before you move onto the next step.

To make the frosting beat the butter until light and creamy. Add the powdered sugar, extract and leftover chocolate glaze. Beat until light and fluffy. Add the crushed thin mints to the bowl and fold it into the icing.

Scoop the icing into a piping bag and decorate the cookies. Using a sharp knife cut Girl Scout cookies in half and use them as garnish.

[amd-yrecipe-recipe:14]

Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson