Get ready to transform your favorite childhood cookie into a mind-blowing dessert that will make your taste buds dance! These Girl Scout Cookie Cupcakes are not just a treat - they're a nostalgic journey wrapped in chocolatey, minty perfection. Imagine biting into a cupcake that combines the classic Thin Mints cookie with rich, moist chocolate cake and decadent frosting. Whether you're a cookie lover, a baking enthusiast, or just someone who enjoys spectacular desserts, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box of Thin Mints cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- Crush 1/2 cup of Thin Mints cookies into fine crumbs. Set aside the remaining cookies for garnish.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Mix well to ensure even distribution of ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Fold in the crushed Thin Mints cookie crumbs, stirring gently to distribute evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cupcakes with chocolate frosting using a piping bag or offset spatula.
- Garnish each cupcake with a whole or half Thin Mints cookie on top for decoration.
- Serve and enjoy your Girl Scout Cookie Cupcakes!
Tips
- Use room temperature ingredients to ensure a smooth, well-mixed batter
- Don't overmix the batter - this can lead to tough, dense cupcakes
- For extra mint flavor, add a drop of peppermint extract to the batter
- Make sure to crush the Thin Mints finely for even distribution
- Let cupcakes cool completely before frosting to prevent melting
- Use a piping bag for a professional-looking frosting finish
- Store cupcakes in an airtight container to maintain freshness
- For a fun variation, try using different Girl Scout Cookie flavors
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 75mg
