Thin Mint Cupcakes

For the cupcakes:
Sift the dry ingredients. Add eggs, milk, oil and vanilla. Mix well. Add the boiling water. The batter will be very runny. Pour the batter into a measuring cup to make filling the cupcake liners easier.

Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

For the frosting:
Whip the heavy cream until stiff peaks forms, add about 1/4 cup of powdered sugar, 4-6 drops of food color and 4-6 drops of extract, depending on how strong of mint flavor you want and what color you want it. Place whipped cream in a decorator bag, I used the Wilton plastic bag with a 1M tip.

For assembly:
Spread hot fudge, straight from the jar, onto the cupcake. By trial and well, lots of error, I discovered that heating up the hot fudge, even for a few seconds, made it drip down the sides of the cupcake making a big mess.

Pipe on the frosting and top with a Thin Mint Cookie (if desired). Enjoy!