Thin Mint Cupcakes…

I recently bought a few boxes of Girl Scout cookies. It was probably a big mistake. They’re all so yummy and very tempting. In order to get them out of the house, I’m going to turn them all into cupcakes and sweet treats for my coworkers. The first dessert I made tonight was with thin mints.

Thin Mint Cupcakes
Thin Mint Cupcakes

Ingredients:

Cupcakes:
1 Box Chocolate Cake Mix (As well as Oil, Eggs and Water according to the instructions on the back of the box)
2 Sleeves Thin Mints

Mint Frosting:
2 Sticks Butter, room temperature
8 oz. Cream Cheese, room temperature
1 1/2 teaspoons Vanilla Extract
3/4 teaspoon MINT Extract (Do not use Peppermint Extract)
4 1/2 Cups Powdered Sugar
Green Food Coloring

Directions:

1. Preheat the oven and prepare the cupcakes according to the back of the box. Reserve 12 Thin Mints for the topping, and put the rest of the cookies in a large ziplock bag to crush. Add the crushed thin mints to the cake batter and stir until combined. Bake the cupcakes as you normally would.
Thin Mint Batter
2. While the cupcakes are cooling, start to prepare the frosting. Mix the butter and cream cheese together with an electric mixer in a large bowl. Add in the extracts and mix together.
frosting
3. Gradually add the sugar and mix well. Once the batter is combined, add in the food coloring until you achieve your desired color.
Mint Frosting
4. Cut the thin mints in half and place one cookie on each each cupcake after they’ve been frosted.
Frosting Cupcakes

ENJOY!

…stay tuned for the next Girl Scout treat!

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