Is there a better time of year than Girl Scout season? I pretty much crave thin mints and samoas all year long, so when I go in the grocery store and see those cute girls at their table selling my favorite cookies I just can’t help but buy a box!….or two…OK, seriously, I bought 4 boxes. And, I don’t even feel bad about it! Especially since an extra box of thin mints makes it possible for me to make these delicious cupcakes!
Rich, chocolatey cupcakes with crushed thin mints in the cake, and a mint buttercream frosting. These are to die for!
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Makes 1 dozen cupcakes
1/2 cup butter
1/2 cup cocoa powder
1 tsp salt
1/2 cup water
1 cup flour
3/4 cups sugar
3/4 tsp baking soda
1 large egg
1/2 cup plain yogurt
1 tsp pure vanilla extract
1 sleeve Girl Scout Thin Mint Cookies (16 cookies), lightly crushed
For the mint buttercream:
1/2 cup butter, room temperature
3 cups powdered sugar
1 tsp mint extract
2 Tbsp milk
Preheat oven to 350 degrees F. Line cupcake pan with paper liners.
In a large bowl, whisk together flour, sugar and baking soda. Set aside
In a small saucepan over medium-low heat, melt the butter, cocoa powder, salt and water. Cook until melted and smooth. Remove from heat.
Add the warm butter/cocoa mixture to the dry ingredients and stir until combined. Whisk in the egg. Add the sour cream and vanilla and stir well. Fold in the crushed cookies.
Pour batter into cupcake liners, filling each liner about 2/3 full. Bake in preheated oven for 17-18 minutes or until a toothpick inserted into a cupcake comes out clean.
While cupcakes cool, prepare the butter cream.
Beat butter until fluffy and smooth. Slowly beat in the powdered sugar. Add the mint extract and whip until combined. Add milk. Add extra milk to thin the frosting further, or some extra powdered sugar to make it thicker, until you reach your desired consistency.
Frost cupcakes. Top with a thin mint cookie and drizzle with melted chocolate, if desired.
Recipe adapted from Bake Your Day.