THIN MINT CUPCAKES

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Thin Mint Cupcakes image

Provided by Food Network

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 22

2 cups crushed chocolate wafers
1 stick unsalted butter, melted
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
2 sticks unsalted butter, softened
2 cups confectioners' sugar
Pinch of salt
1 teaspoon mint extract
1 drop green food coloring, optional
8 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 cup heavy cream
2 teaspoons mint extract

Steps:

  • Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
  • For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
  • For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
  • For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
  • Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
  • Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.

NotChris
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These cupcakes are the best!


Kash Stargen
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I'm so glad I found this recipe.


King Chand
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These cupcakes are so delicious, I could eat them every day.


Mehathab MK
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I can't wait to make these cupcakes again!


Tammy Maduwuba
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These cupcakes are a great way to use up leftover Thin Mints.


Ssenyonjo Abraham
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I highly recommend these cupcakes to anyone who loves Thin Mints.


Kamran Ahmad
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These cupcakes are the perfect treat for any occasion.


Ishtiaq Malik
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I love that these cupcakes are made with real Thin Mints.


mighty darlington
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These cupcakes are so easy to make and they taste amazing.


Shazia Naveed
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I've made these cupcakes several times and they're always a hit.


Hansi khan
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These cupcakes are the perfect combination of chocolate and mint.


Md Rijon
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I made these cupcakes for a bake sale and they sold out in minutes!


Betty Lucero
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Yum!


Sama Hossen
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These cupcakes are dangerous! They're so good that I could easily eat a dozen of them.


Hafiz
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I'm not a baker, but these cupcakes turned out great! They were moist and fluffy, and the mint frosting was perfect.


Mohamed Chahine
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These cupcakes were a huge hit at my party! They were so easy to make and they tasted just like Thin Mints.