Thin Mint Cupcakes Recipes

THIN MINT CUPCAKES

Steps:

• 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.

THIN MINT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
• For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
• For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
• For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
• Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
• Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.