Thin Mint Cookie Chocolate Cupcakes
Description
Use a few of those Thin Mint Cookies to take your cupcakes to a new level. Make them for birthday parties, St. Patrick's Day or for no special day at all.
Ingredients
Cupcakes:
1/2 c. unsweetened cocoa powder
3/4 c. all-purpose flour
1/2 t. baking soda
3/4 t. baking powder
1/4 t. salt
2 large eggs, room temperature
1/2 c. granulated sugar
1/2 c. light brown sugar
1/3 c. vegetable oil
2 t. vanilla extract
1/2 c. buttermilk
8 Thin Mint cookies, crumbled
Frosting:
8 oz. package reduced-fat cream cheese, softened
1/2 c. white sugar
1 t. vanilla extract
1/2 t. almond extract
2 c. heavy cream
Directions
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Cupcakes:
Preheat oven to 350 degrees.
In a large bowl, mix cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a medium bowl, whisk eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients; add half of the buttermilk; gently stir about 5 times.
Repeat with the remaining wet ingredients and buttermilk.
Add 8 crumbled Thin Mint cookies to the mix; fold in; stir until just combined. (batter won’t be thick)
Pour the batter into cupcake liners, about 3/4 full.
Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Frosting:
Combine cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit mixer with the whisk attachment; mix on medium speed until smooth. While mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while continuing to whip until cream can hold a stiff peak.
You can tin the frosting green with a little food coloring, if desired. Decorate with more crushed Thin Mint cookies, green sprinkles or a chocolate chip on top.