Thin Mint Cupcakes

Soft chocolate cupcakes topped with light mint buttercream, crushed Thin Mint cookies, and a fresh chocolate-mint flavor that feels like the classic cookie in cupcake form.

Prep Time25

Cook Time20

Total Time45

Keyword: girl scout cookie recipes, thin mint cupcakes

Servings: cupcakes

Calories: 375kcal

Equipment

Ingredients

Chocolate Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot water

Mint Buttercream:

1 cup unsalted butter softened
3 cups powdered sugar
2-3 tablespoons heavy cream
1 teaspoon peppermint extract start small
pinch of salt
green gel food coloring just a small amount!

Topping:

8-10 Thin Mint cookies crushed

Instructions

Make the Chocolate Cupcakes:

Preheat oven to 350°F and line a muffin tin.
In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add egg, milk, oil, and vanilla. Mix until smooth.
Slowly add hot water and mix. Batter will be thin.
Divide into liners (about 3/4 full).
Bake 18–20 minutes until a toothpick comes out clean.
Let cool completely.

Make the Mint Buttercream:

Beat butter until smooth and fluffy.
Gradually add powdered sugar.
Add cream, peppermint extract, and salt.
Mix until combined, then beat for 2–3 minutes until light and fluffy.
Add a tiny amount of green food coloring and mix until you get a soft pale green color.
Taste and adjust mint carefully. A little goes a long way.

Assemble:

Pipe or spread mint buttercream onto cooled cupcakes.
Sprinkle crushed Thin Mint cookies over the top.
Optional: add a small cookie piece on top for decoration.

Notes

You can make cupcakes ahead and frost the next day
Buttercream can be stored in the fridge and re-whipped
Add ganache drizzle if you want a richer version

Nutrition