Get ready to experience a dessert that's about to revolutionize your baking game! These Thin Mint Cupcakes aren't just another boring chocolate treat - they're a decadent explosion of rich chocolate and refreshing mint that will transport your taste buds to pure bliss. Imagine biting into a moist, chocolatey cupcake with a cool mint frosting that melts in your mouth, capturing the essence of everyone's favorite Girl Scout cookie. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming the ultimate dessert hero at your next gathering!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp peppermint extract
- 1 cup chocolate chips
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tbsp cocoa powder
- 1 tsp peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk to combine thoroughly and ensure no lumps remain.
- In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and peppermint extract until well blended and smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter in a large mixing bowl until creamy and smooth.
- Gradually add powdered sugar, cocoa powder, and peppermint extract. Beat until light and fluffy, about 3-4 minutes.
- Once cupcakes are completely cool, pipe or spread the chocolate mint frosting generously on top of each cupcake.
- Optional: Garnish with crushed Thin Mint cookies or chocolate mint shavings for extra decoration.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs and buttermilk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense cupcakes.
- Check Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Cool Completely: Let cupcakes cool entirely before frosting to prevent the frosting from melting.
- Frosting Technique: Use a piping bag for professional-looking swirls, or a simple offset spatula for a rustic finish.
- Storage Tip: These cupcakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
- Make Ahead: You can prepare the cupcake batter and frosting a day in advance to save time on the day of serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 5g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 85mg
