These mint chocolate cupcakes are my all time favorite dessert. It’s sort of like eating your favorite Thin Mint Girl Scout cookie with a mint chocolate cupcake wrapped around it.
I’m not going to lie, I pretty much love mint chocolate anything. Ice cream, cake, did I mention ice cream? And especially Girl Scout cookies. Every year when Thin Mints come around, I make these cupcakes.
Mint Chocolate Cupcakes
This cupcake recipe is just like that. I had no idea how delicious a cupcake could be until I put my favorite cookies and mint and chocolate together. The frosting is so rich and so decadent – and I love that.
The ingredient list for these cupcakes is really simple. They’re probably all ingredients you have in your pantry right now.
The only exception is I don’t really keep mint extract typically or aqua gel food coloring. But, the mint extract is delicious, and when I have it in my pantry, I find reasons to use it. I’m not going to lie, I had to order the teal-colored gel food coloring online. I use the Wilton brand, so here’s a link where you can find it – or you should be able to find it at Hobby Lobby or Michael’s, anywhere that has a cake decorating section.
How to Make Thin Mint Cupcakes
The ingredients for making these cupcakes are very similar to other cupcake recipes. You’ll blend all of your wet ingredients and sugars in your stand mixer, and in another bowl, you’ll sift the flour, baking powder, salt, and cocoa until it’s all blended together. Then you’ll add the dry ingredients to the wet ingredients a little at a time in the stand mixer.
The super secret ingredient to these cupcakes…
You crush half the chocolate mint cookies in a Ziploc bag, and then you add them to the mixing bowl and stir to blend.
Keep in mind at this point that if the batter appears kind of thick or a little dry, add a little more cream, maybe one teaspoon a time until it’s smooth. But once you have a nice cupcake consistency, you’re going to line a muffin tin cupcake liner and fill them about halfway full with the chocolate mint batter.
These cupcakes will bake at 350 for 15 to 20 minutes, or until they pass the toothpick test. Once they’re cooked, you want to make sure and remove them and put them on a wire rack to cool. Make sure they cool completely. We don’t want icing melting all over our warm cupcakes. (Wait… that actually sounds kind-of delicious!)
Chocolate Mint Cookie EVERYTHING!
This mint icing is the best. You can make the icing as you’re leaving the cupcakes to cool. You’re going to add butter, vanilla, cream, and mint extract to a mixing bowl and then blend with the whisk attachment on your stand mixer until it’s smooth and creamy. Add the aqua food coloring gel 1/2 teaspoon at a time until you get the color you desire.
You can put the mixing bowl with the frosting still in it in the fridge while the cupcakes are cooling. When the cupcakes are totally cooled, take the frosting out of the refrigerator, place it in a pastry bag, and use a small star tip. Or if you’re like me and you don’t do a lot of pastry bags, I just use a Ziploc bag and I nip off the very edge, and pipe frosting onto the cupcakes in a swirl.
Sprinkle with confetti sprinkles and extra crushed cookie crumbs. And place a half cookie in the frosting before serving.
Yep, this cupcake is decadent, but it’s absolutely my favorite. If you’re looking for a healthier option, I also have these healthy chocolate muffins that I even let my kids eat for breakfast because they’re so good for you. (I have even added mint extract to them too!) But for today, I’ve awesome cupcakes.
These cupcakes give you the minty chocolate cookies everyone loves, with the sweet smooth texture of a homemade chocolate cupcake, some yummy mint frosting, and suddenly you've got an old favorite in a brand new dessert. These are wonderful for parties, or buffets, and they're sure to be a hit.
- 2 cups flour - sifted
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup cocoa
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup heavy cream
- 2 large eggs
- 1 package of chocolate mint cookies
- 1 stick of butter - softened
- 1 teaspoon vanilla
- 1/4 cup heavy cream
- 1 - 2 teaspoons mint extract according to taste
- 2 - 3 cups powdered sugar
- Aqua color Gel food coloring I used Wilton
- Multi colored confetti sprinkles
In the mixing bowl of a stand mixer, mix the sugar, brown sugar, oil, vanilla, cream and eggs, until well blended and creamy.
In another bowl, sift the flour, and add the baking soda, baking powder, salt, and cocoa, and stir until well blended.
Combine the flour mixture with the egg and milk mixture a little at a time until all the flour is added, and all ingredients are well blended.
Crush half the chocolate mint cookies in a Ziploc bag, and add them to the mixing bowl, and stir to blend. NOTE - if the batter appears to thick or dry, add a little more cream, a teaspoon at a time, until smooth.
Line a muffin tin with cupcake liners, and fill them 1/2 full with the chocolate mint batter.
Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
When cupcakes are done, remove from oven to a wire rack to cool. While cupcakes are cooling, make the frosting.
Add the butter, vanilla, cream and mint extract to a mixing bowl, and blend with the whisk attachment until smooth and creamy.
Add the Aqua food coloring gel a 1/2 teaspoon at a time until you get the color desired.
Place the mixing bowl in the refrigerator while the cupcakes cool.
When the cupcakes are completely cooled, take the frosting out of the refrigerator, and place it in a pastry bag, using the small star tip.
Pipe frosting onto cupcakes in a swirl, coming to a peak.
Sprinkle with confetti sprinkles, and crushed cookie crumbs, and place a cookie in the frosting before serving. Enjoy!