Thin Mint Cupcakes

Feb 7th

I like to drink hot chocolate and eat thin mints. If you take a sip of the hot chocolate and then quickly bite into the cookie, it gets all melty and happy in your mouth. That’s my thin mint story for you. You probably have of your own, because the thin mint is the best girl scout cookie there is (except for caramel delight, aka, samoan – was samoan not PC?). Anyways, this cupcake matches it in flavor but instead of being hard and processed in a gargantuan factory somewhere, it’s warm and made in your oven!

The cake part of this cupcake is my stand-by favorite. You don’t need an electric mixer! Just a microwave, some bowls, and a whisk! Know how you can squeeze a store bought or box cupcake into a tiny little ball because it’s so spongy? Just TRY to do that to this one. It’s almost brownie-like in its density. It makes me want to do a little dance. Also, these are the cupcakes we use routinely in the school kitchens. If freshman boys can make these cupcakes, YOU can make these cupcakes!

Mini cupcakes, like mini scones, are fantastic because you COULD just eat one and not feel guilty, OR you could eat three and rationalize that it’s the same as eating just one regular sized cupcake!

I spooned the frosting on instead of piping it on with that plastic bag trick; I felt like if it was piped on it might be too reminiscent of toothpaste. The sprinkles are fun and add a little crunch. Once thin mints actually come out, I will break them in half and garnish the cupcake with a half of cookie stuck into the frosting. I’m pretty pumped.

Thin Mint Cupcakes

Makes 36 Mini or 12 Regular

Cupcakes slightly adapted from America’s Test Kitchen


8 tbsp. unsalted butter, cut into chunks

1/3 c. semisweet or bittersweet chocolate chips

1/2 c. cocoa powder

3/4 c. all purpose flour

1/2 tsp. baking soda

3/4 tsp. baking powder

2 eggs

3/4 c. sugar

1 tsp. vanilla

1/2 tsp. salt

1/2 c. sour cream (low-fatĀ is fine, don’t use nonfat)


1 stick unsalted butter, room temperature (8 tbsp)

1-2 tbsp. milk

1 tbsp. light corn syrup

2 c. powdered sugar

1/4 tsp. mint extract (or peppermint if you can’t find mint)

Green food coloring, gel liquid (start with just a drop, add as you like)

Sprinkles, if you like


1. Preheat oven to 350 and line a muffin tin (mini muffin pan or regular)

2. Combine butter, cocoa and chocolate chips in a glass bowl and microwave for 30 seconds. Stir, and then microwave in 15 second increments, stirring each time, until smooth. Set aside to cool at room temperature.

3. Whisk flour, baking soda, baking powder together in a small bowl.

4. Whisk eggs in a medium bowl. Add sugar, vanilla, and salt and whisk until fully incorporated.

5. Add cooled chocolate mixture to egg mixture and whisk until combined.

6. Add about one half of the flour mixture and whisk until combined.

7. Add sour cream and whisk until combined.

8. Add the rest of the flour mixture and whisk until combined.

9. Divide batter evenly among muffin pan cups. Bake 10 – 12 minutes for mini cupcakes, and 18-20 for regular sized. Cupcakes are done when you touch the top gently with your finger tip and it is springy, not wet.

10. Let cupcakes cool in tin for about five minutes then remove to wire rack to cool completely before frosting.

11. To make frosting, beat butter, milk and mint extract with an electric mixer. Add powdered sugar slowly to achieve the consistency you want. Add green food coloring, just a drop at a time.

12. Frost cupcakes once they’re completely cooled. Sprinkle decorations or just roll frosting directly in it (that’s what I do and it sticks better).

Print Friendly, PDF & Email