Mint and chocolate come together to make this decadent and easy Thin mint cupcakes recipe. Pretty green icing and mint cookies on top make this look bakery worthy.
Do you love Thin Mint Cookies? If so, you are going to be so excited about this new recipe for Thin Mint Cupcakes! It has all the flavor of your favorite Girl Scout Cookie. I love easy and delicious cupcake recipes.
We make these year round but they are really pretty on St. Patrick’s Day. Everyone just loves them. If you love mint flavor, try our Andes Mint Cookies Recipe, Mint Chocolate Chip Ice Cream Cake and Grasshopper Pie.
Table of Contents
Why this recipe is wonderful:
Every bite of these mint chocolate cupcakes are amazing, and you will go crazy over the chocolate ganache, mint icing and luscious chocolate cake. It is a burst of flavor in every single bite. Easy step by step instructions make it simple to follow.
Ingredients:
Cupcake Ingredients:
- large eggs
- granulated sugar
- unsweetened cocoa powder
- baking soda
- baking powder
- salt
- milk
Chocolate Ganache Ingredients:
- chocolate chips
- heavy whipping cream
For mint icing:
- butter
- vanilla extract
- mint or peppermint extract
- green food dye
Get all of the ingredients at the bottom of the post.
How to make thin mint cupcakes:
Step 1. First, preheat the oven to 350 degrees and add cupcake liners to the muffin cups. Then, mix the sugar, eggs, brown sugar, vanilla extract and oil until well combined.
Step 2. Whisk together and scrape the sides of the bowl.
Step 3. Next, get a separate large mixing bowl out and combine the dry ingredients together.
Step 4. Now, it is time to add the milk and stir again. Once it is mixed together, add the remaining dry ingredients and make sure to not overmix.
Step 5. Use a cookie scoop to fill each cupcake tin half full. You can use a spoon if you prefer but I love a cookie scoop.
Step 6. Finally, bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool on cooling racks.
Step 7. While the cupcakes are cooking, use that time to make the ganache. First, add the chocolate chips and whipped cream to a small microwave safe bowl.
Step 8. Microwave the chocolate for 40 seconds at a time. Make sure to stir in between each interval. Keep doing this until smooth.
Mint icing
1. First, use your mixer to beat the butter until smooth.
2. Second, add vanilla and mint extract and beat again. Make sure to add the mint extract gradually because the intensity of mint varies from brand to brand.
3. Next, add in the powdered sugar slowly until you have the desired consistency. If it is too thick, add milk to it.
How to Frost the cupcakes.
1. Dip each cupcake into the chocolate ganache. Quickly turn right side up so the ganache can set on top.
2. Second, use the piping bag and frost the cupcakes. I love these Wilton throw away bags or you can also use a Ziploc bag if you don’t one. Just cut the corner off and frost each cupcake.
3. Finally, garnish the cupcakes. This is optional but we love to top each one with a thin mints cookie. You can even crush up a few extra cookies and sprinkle them over the top for more yummy deliciousness!
Pro Tips
- Room temperature ingredients. Whether it is the batter or the icing, room temperature ingredients are best.
- Measure flour accurately. Spoon the flour into the measuring cup instead of scooping it.
- Check your baking powder. Make sure it is not expired.
Frequently Asked Questions
Cover or use a cupcake holder to store the cupcakes. Refrigerate the cupcakes. Allow to come to room temperature before serving.
The cupcakes will last 3-4 days if stored properly.
More easy cupcake recipes:
- Cherry Limeade Cupcake Recipe
- Orange Soda Cupcakes
- Strawberry Lemonade Cupcake Recipe
- Red Velvet Cupcakes Recipe
- Orange Creamsicle Cupcakes
Try this cupcake recipe and find out how amazing it taste. Once you try it, please leave a star recipe rating.
Thin Mint Cupcakes
Ingredients
- Cupcake Ingredients:
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Chocolate Ganache Ingredients:
- 2/3 cup chocolate chips
- 2-3 tablespoons heavy whipping cream
- For mint icing
- 3/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 mint or peppermint extract add this gradually as the intensity of mint extract varies from brand to brand
- 2-3 cups powdered sugar
- green food dye
Instructions
- Cupcakes:
- Preheat oven to 350°F and line pan with silicone or paper cupcake liners.
- In a large bowl, whisk sugar, eggs, brown sugar, vanilla extract and oil together.
- In a different bowl combine all of the dry ingredients – flour, cocoa powder, baking soda, baking powder and salt.
- Pour half of these dry ingredients into the liquid mixture. Stir well.
- Add in the milk and gently stir again. Add in the rest of the dry ingredients, being careful not to over mix.
- Fill the cupcake liners half full and bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely.
- Chocolate Gonache:
- To make the gonache, add the chocolate chips and whipping cream together in a small bowl and microwave for 40 seconds. Remove from the microwave and stir. Continue to microwave until smooth.
- For the mint icing
- Beat butter until smooth.
- Add vanilla and mint extract and beat again.
- Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
- Frost Cupcakes:
- Dip the cooled cupcakes into the gonache and turn right side up to allow gonache to set on top.
