Thin Mint Cupcakes
These Thin Mint Cupcakes feature a Thin Mint cookie base, mint cupcake, Creme de Menthe frosting, a Thin Mint cookie, and chopped Andes mints!
Servings: 24 cupcakes
Calories: 497kcal
Equipment
- 2 Cupcake pans (24 cups total)
- 1 large cookie scoop (optional, but makes transferring batter to cupcake pans much easier!)
- 1 large piping bag + star tip (linked is a set that contains both)
Ingredients
Thin Mint Cupcakes
- 1 boxed white cake mix (ignore the package directions)
- ½ cup butter (melted and cooled)
- ½ cup buttermilk
- ½ cup Creme de Menthe liqueur
- ½ teaspoon mint extract
- 5 egg whites
Chocolate ganache filling
- 1 cup semisweet chocolate chips (6 ounces)
- ¾ cup heavy whipping cream (6 ounces)
- ½ teaspoon mint extract
Mint Cream Cheese Buttercream frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 2-4 T Creme de Menthe liqueur (to taste)
- 1-2 T milk (if needed to reach desired consistency)
- 2-3 drops liquid green food coloring
Decorations
- 48 Thin Mint cookies (similar cookies available on Amazon if you can't buy them in your area!)
- 20-30 Andes Mints (chopped)
Instructions
Thin Mint Cupcakes
- Preheat oven to 325 F. Line cupcake pans with liners and place a Thin Mint cookie in the base of each cup.
- Combine melted butter, buttermilk, , Creme de Menthe, mint extract, and egg whites, water, and Creme de Menthe in a large mixing or stand mixer bowl. Blend in cake mix until combined. Scrape down the bowl with a spatula, and beat for about 2 minutes, until well blended.
- Transfer batter into cupcake liners, filling each cup about 2/3 full.
- Bake for 15-18 minutes, until the centers feel set and a toothpick comes out clean. Cool completely before decorating - set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to prep your frosting and filling!)
Mint Cream Cheese Buttercream frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Creme de Menthe and mint extract. Add milk if needed to reach a pipeable consistency. Add food coloring and beat until well combined and smooth.
Chocolate ganache filling
- Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until fully melted and smooth. Mix in mint extract. Chill until thick enough to pipe into cupcake centers. (It will be the easiest to work with if you don't let it solidify completely though).
- Once the cupcakes have cooled, cut about a 1/2 inch core from each center. (There are a few ways you can do this....you can buy a cupcake corer, you can try using the rounded end of a large piping tip, or....you can do what I do and cut the core out with a plastic knife. Up to you! I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working well for me for years!)
- Spoon or pipe ganache into cupcake centers.
Decorating
- Transfer mint frosting to a large piping bag fitted with an open star tip. Pipe frosting in large swirls onto each cupcake top. Press a Thin Mint cookie into the top of each frosting swirl. Sprinkle each cupcake with a bit of chopped Andes Mint. Done and done! Enjoy!
Video
Nutrition
Serving: 1cupcake | Calories: 497kcal | Carbohydrates: 61g | Protein: 6g | Fat: 24g
Did you make these Thin Mint Cupcakes?
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