Thin Mint Cupcakes
Mint and chocolate combine to make Thin Mint Cupcakes that are rich and decadent. Festive green icing and mint cookies on top make this look bakery worthy.
Servings: 24
Calories: 207kcal
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.
Notes
Refrigerate the leftover cupcakes in an air tight container for up to 4-5 days. You can store the cupcakes without frosting at room temperature for up to 2 days.
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 53mg | Fiber: 1g | Sugar: 22g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
