5 from 1 vote
Chocolate and Mint Cupcakes
MINT CHOCOLATE COOKIE CUPCAKES
Prep Time
10 mins
Cook Time
20 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: cupcake, mint
Servings: 12
Calories: 507 kcal
Author: Cynthia Rusincovitch
Ingredients
For the Cupcakes
  • 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
For the Frosting
  • 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
Instructions
  1. In the mixing bowl of a stand mixer, mix the sugar, brown sugar, oil, vanilla, cream and eggs, until well blended and creamy.
  2. In another bowl, sift the flour, and add the baking soda, baking powder, salt, and cocoa, and stir until well blended.
  3. 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.
  4. 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.
  5. Line a muffin tin with cupcake liners, and fill them 1/2 full with the chocolate mint batter.
  6. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  7. When cupcakes are done, remove from oven to a wire rack to cool. While cupcakes are cooling, make the frosting.
  8. Add the butter, vanilla, cream and mint extract to a mixing bowl, and blend with the whisk attachment until smooth and creamy.
  9. Add the Aqua food coloring gel a 1/2 teaspoon at a time until you get the color desired.
  10. Place the mixing bowl in the refrigerator while the cupcakes cool.
  11. 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.
  12. Pipe frosting onto cupcakes in a swirl, coming to a peak.
  13. Sprinkle with confetti sprinkles, and crushed cookie crumbs, and place a cookie in the frosting before serving.  Enjoy!
Nutrition Facts
MINT CHOCOLATE COOKIE CUPCAKES
Amount Per Serving
Calories 507 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Cholesterol 55mg18%
Sodium 171mg7%
Potassium 233mg7%
Carbohydrates 92g31%
Fiber 2g8%
Sugar 71g79%
Protein 4g8%
Vitamin A 330IU7%
Vitamin C 0.1mg0%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.