Thin Mint Cupcakes From The Cupcake Diaries

Do you love the Girl Scout Thin Mint Cookies?

Do you find yourself eating whole sleeves at a time?

Well, this recipe will definitely satisfy your craving for thin mint cookies any time of the year! If you ended up eating the last “saved” box of Thin Mints in the freezer, don’t despair, because any mint wafer will work (I used Keebler).

The recipe is from The Cupcake Diaries Cookbook, and the ladies of the TLC’s series DC Cupcakes. With the crushed mint cookies added to the batter, and then sprinkled on top of the chocolate ganache, these cupcakes are awesome.

Beware, if you continue to munch on the thin mints, and pop random amounts of them into your mouth while you’re baking, you may find you barely have the amount you need for the cupcakes. Not that I did that or anything, but….just sayin’.

Don’t worry about special ingredients such as the European-style butter or the Valrhona cocoa powder – - if you have them great, if not, just use good quality ingredients, and your cupcakes will be great!

Some pictures of the process, and then the recipe!

Thin Mint Cupcakes
Makes 18 cupcakes

For the Cupcakes:

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 Tablespoons European-style unsalted butter, at room temperature (Plurga brand recommended)
1 ¼ cups sugar
2 large eggs, at room temperature
1 ¼ teaspoons pure vanilla extract (Madagascar Bourbon recommended)
1 cup whole milk, at room temperature
½ cup Valrhona cocoa powder, sifted (may substitute another good-quality cocoa powder)
1 cup crushed Thin Mint cookies (approximately 12 cookies)

For the Frosting:

½ cup heavy cream
1 cup Callebaut semisweet chocolate chips (may substitute other good-quality semisweet chocolate chips)
6 whole fresh mint leaves, plus 18 additional leaves for serving
1 cup crushed Thin Mint cookies (approximately 12 cookies)

For the Cupcakes:

Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.

Sift together the flour, baking soda, and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating on low speed just until incorporated.

Using a spatula, fold the crushed Thin Mint cookie crumbs into the batter.

Use a standard-size ice-cream scoop to fill each baking cup with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:

Lay a large piece of wax paper on your work surface.

Combine the heavy cream, chocolate, and 6 mint leaves in a medium heat-proof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with one cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to stand for 5 minutes before proceeding.

Cover the tops of each of your cupcakes with your crushed Thin Mint crumbs. Top with a fresh mint leaf for a special garnish and enjoy!