Monday, February 20, 2012

Pinterest Sunday-Thin Mint Cupcakes

This week's Pinterest Sunday the girls and I put our own twist on an online recipe. We first saw chocolate mint cupcakes on Jenny's blog. Hers was a recipe adapted from Andes Mint Cupcakes found on a blog called Mel's Kitchen Cafe . So I guess our is an adaptation twice removed? We decided to do another girl scout cookie, Thin Mints.

For the cupcakes:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 box of girls scout Thin Mint cookie

Preheat oven to 350°F. Line muffin cups with paper cupcake liners and add a whole Thin Mint cookie to the bottom of each. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the VERY thin. Pour batter into cupcake liner, directly onto the cookie and fill NO MORE THAN 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. Remove from pan and let the cupcakes cool completely on a wire rack. This recipe makes about 24 cupcakes.

For the frosting:

1/2 cup (1stick) butter, softened to room temperature
4 ounces (1/2 package) cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 1/2 cups)
1/4 cup heavy cream
1/2 teaspoons pure vanilla extract
1 teaspoons peppermint extract
Green food coloring


While cupcakes are baking; in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved. Refrigerate until ready to use.

After baking 24 cupcakes, place remaining Thin Mints into a zip lock baggie and crush with a rolling pin or hammer. Once cupcakes are completely cool, pipe a generous amount of mint butter cream frosting and top with crushed cookies.

 You can see the cookie on the bottom, MMMMM!

Yummy! These were definitely a hit and we are proud of ourselves for our new invention!