Monday, March 1, 2010

Thin Mint Cupcakes

My thoughtful husband brought home ten, yes I said TEN, boxes of Girl Scout Cookies from work Saturday morning.  This should keep my emotional eating habits supplied for at least the next week or so.  But seriously, I had to think of something to do with some of them so they didn't end up taunting me from the cabinet.  I needed to make two dozen cupcakes for a church event and knew this would be the perfect time to experiment.  They were for the youth group and everyone knows that teenagers eat anything!  So even if they weren't great they wouldn't go to waste.

I took a shortcut here and used boxed cake mix.  I had it handy and I'm not ashamed to admit it. :-)  You can definitely used your favorite chocolate cupcake recipe.

Thin Mint Cupcakes


1 box chocolate cake mix, prepared, or your favorite chocolate cupcake recipe.
1 box Thin Mint Cookies
Double batch mint chocolate buttercream icing, recipe to follow.


Prepare cake batter according to box or recipe and preheat oven as specified.  Line 24 cupcake tins with paper liners.  Chop one sleeve of thin mint cookies into course pieces.  The other cookies can be cut in half to garnish the frosted cupcakes.

I usually use an ice cream scoop to measure out cupcake batter for uniform cupcakes.  In this case, you want the cookie pieces in the middle of the batter.  So put half the batter into the liners, sprinkle with crumbs, then finish filling in the batter.  Bake according to the recipe/box and allow to cool completely.  Frost with Mint Chocolate Buttercream and garnish with cookie halves.  I use a pastry bag and this tip that I ordered from Bake It Pretty to make the pretty swirl of frosting.

Mint Chocolate Buttercream adapted from Wilton


1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear peppermint extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Makes: About 3 cups of icing.


In large bowl, cream shortening and butter with electric mixer. Add cocoa and extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

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