The Pioneer Woman Tasty Kitchen
Profile Photo

Thin Mint Chocolate Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious devil’s food cupcake transformed into a minty chocolate cupcake topped with a favorite Girl Scout cookie.

Ingredients

  • FOR THE CUPCAKES:
  • ¾ cups Cocoa Powder
  • ¾ cups Hot Water
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1-¼ teaspoon Salt
  • 1-½ cup Unsalted Butter
  • 2-¼ cups Granulated Sugar
  • 4 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Mint Extract
  • 1 cup Sour Cream
  • 14 whole Thin Mint Cookies, Crushed
  • _____
  • FOR THE FROSTING:
  • 4 cups Confectioners Sugar
  • ½ cups Unsalted Butter, Softened
  • ⅛ teaspoons Salt
  • 1-½ teaspoon Mint Extract
  • ¼ cups Milk
  • 2 dashes Green Food Coloring (more Or Less, Per Preference)
  • 6 whole Thin Mint Cookies, Cut Into Quarters

Preparation

Cupcakes:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla and mint extracts, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Add the crushed Thin Mints to the batter. Mix until just combined.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Frosting:

In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached. Stir in desired amount of green food coloring and stir.

Frost each cupcake with frosting. Top with green sprinkles and a quarter chunk of thin mint cookie

Serve immediately or wait to top the cupcakes with cookies right before serving

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten-free Almond Muffins
Profile Photo by Pooja Khanna in Desserts
These gluten-free protein rich muffins are guaranteed to make your morning...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Moist, Light and Spongy Banana Cupcake
Profile Photo by salomeslittleworld in Desserts
A light, spongy banana cupcake that remains moist for 3 days,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Banana Pudding Cupcakes
Profile Photo by Krystle in Desserts
Tender banana cupcakes topped with fluffy buttercream and vanilla wafers. Your...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Caramel Macchiato Cupcakes
Profile Photo by PW Food & Friends in Desserts
Inspired by a drink at a popular coffee shop, I made...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Peanut Butter Muffins with Chocolate Icing
Profile Photo by Fiona Kennedy - FreeFromFavourites in Desserts
Fluffy gluten-free peanut butter muffins topped with dairy-free chocolate frosting.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy