I LOVE, love, love Thin Mint Girl Scout Cookies. So, these Thin Mint Chocolate Cupcakes are an awesome idea to use your cookies (if you have any left!). Plus, you can’t beat mint recipes for St. Patrick’s Day.
If you are out of Girl Scout cookies (or just don’t like a hint of mint), you can leave out the cookies to make a delicious chocolate cupcake.
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup buttermilk
8 crumbled Thin Mint cookies (or Keebler Grasshoppers)
Preheat the oven to 350F degrees. In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined and set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Next add half of the buttermilk and gently stir (about 5 stirs). Repeat with the remaining wet ingredients and buttermilk
Add 8 crumbled Thin Mint cookies to the mix and fold in. Stir until just combined. The batter won’t be very thick
Pour the batter into the liners (fill only 3/4 full)
Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.