Thin Mint Cupcakes

Ohhhhh……Girl Scout cookie season. Anybody else love it…..with just a hint of dread? The chocolate and mint combination constitutes one of my biggest weaknesses as far as desserts go. I can be doing great keeping my sugar intake under control…..but once there’s a box of Thin Mints in the house, all bets are basically off. 😉 And I have two nieces in Girl Scouts; there’s no getting away with not buying them! 🙂  I *have* to! 😉

So what to do? Well….I found a solution way better than single-handedly eating the entire box myself. 😉

Took these to work with me the day after I made them – problem solved!  Gone 😉

These cupcakes are all the amazing-ness of the Thin Mint….in cupcake form! A mint cupcake, topped with mint frosting, a Thin Mint cookie, and chopped Andes mints. And the best parts of these cupcakes are hidden in the middle and the base – I put a Thin Mint at the bottom of each cupcake, and I filled them with chocolate ganache. Win, win, win, win, win, win, right?

Okay. Nuff said. Recipe time!!

To be honest, I have yet to find a white cupcake recipe that I’m really in love with. They’ve all been too dense and buttery for my liking – I feel like a white cupcake especially should be moist but light. If you find a scratch recipe you love, send it my way! …..but in the meantime, I’m running with my doctored-boxed-mix standby 😉

Cupcakes:
1 boxed white cake mix
1/2 c vegetable oil
3/4 c water
1/4 c Creme de Menthe liqueur
5 egg whites

Ganache:
1 c (6 oz) chocolate chips
1 c (8 oz) heavy whipping cream

Frosting:
1 package (8oz) cream cheese
1 stick (8T) butter
6-7 c powdered sugar
2-4 T Creme de Menthe liqueur (to taste)
2-4 T milk (to reach desired consistency)
Green food coloring (if desired)

Toppings:
24-48 Thin Mint cookies
20-30 Andes Mints (or more if you tend to eat Thin Mints as you’re baking…)

Instructions:
Preheat oven to 325 F. Line cupcake pans with paper wrappers and place a Thin Mint cookie in the bottom of each one.
Combine oil, egg whites, water, and Creme de Menthe in a bowl, and blend in packaged cake mix. (Essentially you’re making a boxed mix but replacing 1/4 c of the water with mint liqueur. Follow the box’s recipe if it doesn’t match mine.) Beat for about 2 minutes, until well blended. Divide into cupcake liners, filling them about 2/3 full.
Bake for time specified on box; mine took about 16-17 minutes. Cool completely on wire racks.

Meanwhile, make your ganache. Place chocolate chips in a heat-proof bowl. Place whipping cream in a small saucepan and bring almost to a boil over medium/low heat. Pour over chocolate chips and let rest for 2 minutes, then stir until smooth and silky. Chill until thick enough to pipe into cupcake centers, but don’t let it solidify completely.

Once the cupcakes have cooled, you’re ready to core them. There are a few ways you can do this….you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or….you can do what I do and cut a cone-shaped 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 too well for me to feel the need to invest in any fancy corers 😉 Pipe your ganache into your cored cupcakes – it doesn’t have to look pretty, so I often use a zip-lock bag for this part. 😉

To make the frosting, beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Creme de Menthe liqueur and/or until frosting reaches desired taste, color, and consistency. Pipe in large swirls onto your cupcakes (or however you feel like icing them). 😉 Press a Thin Mint cookie into the top of each frosting swirl and sprinkle with chopped Andes Mints. Done and done! Enjoy! 🙂

 

 

 

 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *