Wednesday, February 20, 2013

Thin Mint Cupcakes with Mint Buttercream

Thin Mint Cupcakes with Mint Buttercream

Those sweet Girl Scouts are out and about again this year and I’ll be darned if I can’t walk by their table at the grocery store and pass up buying a box (or four.  Just kidding.)  Last year I bought some thin mints and ate (without shame) too many to be able to create a recipe.  So I made some cookies with Tagalongs.  This year, though, I tore into the box when I got home but instead of digging right in, I crushed them up and threw them into a rich and moist chocolate cake recipe!

I’m not the world’s biggest fan of chocolate.  Most of you know I’d rather have some Twizzlers, butterscotch or sprinkles.  That is all true until you are talking about chocolate and mint.  Nothing stops me when a box of thin mints are around and these Thin Mint Cupcakes are the perfect way to enjoy my favorite Girl Scout Cookies.  Just look at how rich the batter looks: (don’t worry, it tasted amazing too!)

Thin Mint Cupcakes

The second day we lived in our new house, we were up to our ears in paint when our doorbell rang.  It was our new neighbors bringing us some treats.  So the following weekend I made these Thin Mint cupcakes to share back with them.  The cake is so moist and decadent without being too sweet.  It was the perfect match for the Thin Mints and the mint buttercream.

Thin Mint Cupcakes with Mint Buttercream

PrintPrint Recipe

Thin Mint Cupcakes with Mint Buttercream

Yield: 12 cupcakes

Total Time: 40 min

Rich chocolate cupcake recipe with crushed Thin Mint Girl Scout Cookies and topped with a homemade mint buttercream frosting.


1/2 cup unsalted butter
1/2 cup cocoa powder (I used Hershey Special Dark – but use what you prefer)
1 teaspoon kosher salt
1/2 cup water
1 cup all-purpose flour
3/4 cups granulated sugar
3/4 teaspoons baking soda
1 large egg
1/2 cup low-fat plain (or vanilla) yogurt
1 teaspoon pure vanilla extract
1 sleeve Girl Scout Thin Mint Cookies (16 cookies), crushed slightly

for the mint buttercream:
1/2 cup butter, room temperature
3 cups powdered sugar
1 tsp. mint extract
2 Tbs. milk, more if needed


Heat to 350 degrees. Line a 12-cavity cupcake pan with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar and baking soda. Set aside.

In a small saucepan over medium-low heat, melt the butter, cocoa powder, salt and water together. Stir and cook until melted. Remove from heat.

Add about half of the butter/cocoa mixture to the dry ingredients. Add the remaining butter/cocoa mixture and stir until fully combined. Whisk in the egg and stir well. Add the yogurt and the vanilla and stir well. Stir in the crushed cookies.

Portion the batter evenly into the lined cupcake pan, filling each liner about 3/4-full.
Bake in the preheated oven for 17-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely

while the cupcakes cool, prepare the buttercream:

In the bowl of a stand mixer, whip the butter with a paddle attachment until smooth. Add the powdered sugar and slowly incorporate until smooth and fluffy. Add the mint extract and salt and whip just to combine. Stream in the milk.

For a thicker frosting, skip the milk, or just add more powdered sugar. If the frosting needs thinned out, add a little more milk.

Frost the cupcakes any way you like.

Cassie’s Notes:
If you don’t have any Thin Mints on hand, try adding crushed Oreo cookies or any of your favorite snack cookies.

Cake recipe adapted from Bi Rite Market's Eat Good Food cookbook via Two Peas and Their Pod.

Thin Mint Cupcakes


74 Responses to “Thin Mint Cupcakes with Mint Buttercream”

  1. #
    Lisa @ Garnish with Lemon — February 21, 2013 @ 8:08 am

    You had me at Thin Mint! Yum!

  2. #
    Erin | The Law Student's Wife — February 21, 2013 @ 8:15 am

    SUCH a fun idea. Love live thin mints! They are so classic, and I love the thought of turning them into a mint-frosted cupcake. So pretty too!

  3. #
    Nutmeg Nanny — February 21, 2013 @ 8:32 am

    I would have a hard time not eating 12 of these in one sitting. So delicious looking!

  4. #
    Hayley @ The Domestic Rebel — February 21, 2013 @ 9:24 am

    Oh good lord. This is INSANE! I bet these taste DIVIIIINE frozen! 🙂

  5. #
    Carla @ Carlas Confections — February 21, 2013 @ 11:25 am

    Ill buy a box of these please! 😀 So pretty, and PERFECT frosting technique Cassie!!! Love!!

  6. #
    sarah k @ the pajama chef — February 21, 2013 @ 12:13 pm

    oh yum! i don’t know if the cupcake or the frosting is better here! usually it’d be the cake all the way, but with these i’m not sure… 🙂

  7. #
    Laurie {Simply Scratch} — February 21, 2013 @ 12:53 pm

    Oh good heavens Cassie! These are my favorite GS cookies and you put them in cupcakes! I. DIE.

  8. #
    sally @ sallys baking addiction — February 21, 2013 @ 2:39 pm

    Cassie! I love that there are crushed cookies INSIDE the cupcake batter. oh my goodness. 🙂 I honestly think I could eat thin mints… for the rest of my life!! And cupcake too. perfect lol!

  9. #
    Rachel @ Baked by Rachel — February 21, 2013 @ 3:28 pm

    Seriously?! I want to be your neighbor.

  10. #
    Angie @ Big Bear's Wife — February 22, 2013 @ 9:41 am

    Our new neighbors brought over peanut butter cookies to us before Christmas and I have failed and not taken anything to them! This looks like the perfect recipe to make for them!

  11. #
    Brenda @ a farmgirl's dabbles — February 22, 2013 @ 11:26 am

    Yum!! I’d love to have JUST ONE!!

  12. #
    Marly — February 23, 2013 @ 8:47 am

    I love chocolate and mint together – how perfect in a cupcake!

  13. #
    JanetFCTC — February 24, 2013 @ 12:09 pm

    I’m right there with you on not being able to resist the GS cookies, Cassie. I’m not sure if it’s a good thing or a bad thing that I haven’t seen any Girl Scouts hanging around outside the grocery stores when I’ve been there. But I HAVE to find them now… cause I really want these cupcakes *sobs pitifully*

  14. #
    Mercedes@Satisfy My Sweet Tooth — March 1, 2013 @ 9:24 am

    Yes please! I haven’t purchased a box of my own yet, but plenty of people at work have been sharing their stashes of Girl Scout Cookies!

  15. #
    Shaina — March 5, 2013 @ 10:56 am

    Perfection in a cupcake. I need these.

  16. #
    Jenny — March 13, 2013 @ 12:04 am

    My Daisy troop made them for the 101st Birthday of Girl Scouts today. What a hit! LOVE them and will make them for a bake sale for my son’s Cub Scout Pack. Thank You!!

    • Cassie replied: — March 13th, 2013 @ 5:27 pm

      This made my day, so glad they were a big hit! 🙂

  17. #
    Lance Maese — April 25, 2013 @ 3:40 am

    In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small cake that is about the size of a teacup.:,

    <Remember to visit our favorite blog site *,*;:"

  18. #
    Elizabeth — March 6, 2014 @ 10:44 pm

    My daughters troop is in the middle of cookie sales so I made these for the meeting on her birthday … Every Mom asked for the recipe!


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