Mini Thin Mint Cupcakes Recipe
Adorably delicious mini cupcakes recipe featuring Thin Mint Girl Scout cookies. Devil's Food Cake base, thin mint cookie icing & garnish.
Ingredients
For the Cake:
- 1 box Devil's Food cake mix
- 3 eggs
- ½ cup melted butter (slightly cooled)
- 1 cup milk
- ½ cup sour cream
- 2 tsp. vanilla extract
For the Frosting:
- 1 cup butter (softened)
- 1/3 cup unsweetened cocoa powder
- 2 tsp. vanilla extract
- 1 tsp. peppermint extract
- ¼ cup sour cream or milk
- 10 Thin Mint cookies (finely crushed*)
- 2 ½ - 3 ½ cups of powdered sugar
- Extra Thin Mints for decoration
- *After you crush the cookies (send them through a sifter and use only what falls through.)
Instructions
- Preheat your oven to 350 degrees.
- Sift the devil's food cake mix into a bowl and set aside.
- In a large bowl, combine the eggs, butter, milk, sour cream, and vanilla extract.
- Stir in the cake mix.
- Once mixed thoroughly, fill each mini-cupcake space of your mini-cupcake pan ¾ of the way full.
- Bake for 8-10 min. or until an inserted toothpick comes out clean.
- While cupcakes are cooling, make the frosting.
- Beat the softened butter for 2 min.
- Add cocoa powder, vanilla extract, peppermint extract, and milk or sour cream (I used sour cream) and beat again.
- Mix in crushed cookies and slowly add in powdered sugar until you reach your desired consistency.
- Pipe frosting on to cooled cupcakes and top with sprinkles.
- Cut extra cookies into quarters and put one quarter on top of each of the cupcakes.
Nutrition
Serving: 1g, Calories: 125kcal (6%)