Thin Mints are the best. They look a little boring… all brown, but WOW do they pack a lot of goodness in them! So I wanted to make a cupcake to match.. all brown but the frosting is pepperminty and cookie-crumbly deliciousness 🙂 I added some awesome green liners and some sprinkles for color and topped them with a cookie!
The house I grew up in had two tall front doors made of glass. No need for a peep hole or wondering whose at the door when it looks like a giant window.
We got the traditional doorbell ringers–salesmen selling security systems, product pushers, political campaign workers, and the kids down the street selling wrapping paper. But nothing made us run faster to the door than the girls in green vests with boxes of cookies.
THIN MINT CUPCAKES | FOOD RECIPES
1box devil’s food cake mix
1/2C.buttermelted and slightly cooled (or oil)
1C.buttermilk or milk
1/2C.sour cream or plain yogurt
Thin Mint Frosting:
1C.buttersoftened (NEVER melted)
1/3C.unsweetened cocoa powder
1/4C.milk or sour cream
10Thin Mint cookies finely crushed*
2 1/2- 3 1/2C.powdered sugar
Extra Thin Mints for decoration
*I crush my cookies and then put through a sifterI only use what falls through! This way, when I pipe my cupcakes the piping tip doesn’t get clogged 🙂
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Thin Mint Frosting: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies (see NOTE above) and slowly add in powdered sugar until you reach your desired consistency.
8. Pipe onto cooled cupcakes and top with sprinkles and extra cookies!