There’s an ongoing, friendly debate in our household, but for anyone with a discerning palate, the truth is undeniable: Girl Scout Thin Mints stand in a league of their own. Each year, the arrival of Girl Scout cookie season brings a wave of excitement, culminating in the joyous acquisition of multiple boxes of these iconic chocolate-mint delights. My personal strategy involves stashing a few boxes in the freezer, a brilliant move that ensures I have a secret supply to last throughout the year – often rediscovered as a delightful surprise!
Recently, a friend’s birthday party presented the perfect occasion to unleash my inner baker. I wanted to bring something special, a dessert that would not only be delicious but also spark conversation. While browsing for inspiration, I stumbled upon a cupcake recipe that instantly reminded me of my hidden stash of Thin Mints. It was an “aha!” moment – the perfect opportunity to transform those beloved cookies into a shareable, show-stopping treat.
The Undeniable Charm of Mini Thin Mint Cupcakes
The original recipe I found called for regular-sized cupcakes, but I had a vision for something daintier, something inherently more shareable and irresistible. That’s why I opted for mini Thin Mint cupcakes. This decision proved to be a stroke of genius! Not only did they look incredibly adorable, but their bite-sized nature made them perfectly suited for a party setting. The compliments poured in, and I quickly realized the only downside: they were so easy to pop into your mouth that resisting a second (or third!) became a real challenge.
Why Thin Mints Reign Supreme in the Cookie Kingdom
What is it about Thin Mints that makes them so universally adored? Is it the crisp, chocolatey wafer? The refreshing burst of peppermint? Or the perfect balance of both, encased in a smooth, dark chocolate coating? For many, it’s a nostalgic trip back to childhood, a taste that signifies tradition and the simple pleasure of a well-made cookie. When these cookies appear on doorsteps and in grocery store aisles, it marks a fleeting season of pure deliciousness. Their ability to evoke such strong feelings of joy and anticipation makes them an ideal candidate for elevating into an even more spectacular dessert.
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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.
Rating: 5 from 1 vote
Print Recipe
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 24 mini cupcakes
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
- ⅓ 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 for the smoothest frosting texture.
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Sift the Devil’s Food cake mix into a large bowl and set aside. Sifting helps prevent lumps and creates a lighter cake texture.
- In a separate large bowl, combine the eggs, melted butter, milk, sour cream, and vanilla extract. Whisk these wet ingredients together until well combined.
- Gradually stir the sifted cake mix into the wet ingredients. Mix until just combined, being careful not to overmix, which can lead to tough cupcakes.
- Once mixed thoroughly, prepare your mini-cupcake pan with liners. Fill each mini-cupcake liner about ¾ of the way full with batter.
- Bake for 8-10 minutes, or until an inserted toothpick comes out clean from the center of a cupcake. Keep a close eye on them, as mini cupcakes bake quickly.
- While the cupcakes are cooling completely, begin preparing the delightful Thin Mint frosting.
- In a stand mixer or with a hand mixer, beat the softened butter for 2 minutes until light and fluffy. This aerates the butter, contributing to a smoother frosting.
- Add the unsweetened cocoa powder, vanilla extract, peppermint extract, and your choice of milk or sour cream (sour cream will yield a richer, tangier frosting). Beat again until all ingredients are fully incorporated and the mixture is smooth.
- Mix in the finely crushed Thin Mint cookies. Slowly add the powdered sugar, one cup at a time, beating after each addition, until you reach your desired frosting consistency – thick enough to hold its shape for piping, but still spreadable.
- Once the cupcakes are completely cooled, pipe the frosting onto each one. For an extra festive touch, you can top them with sprinkles before adding the cookie garnish.
- Cut extra Thin Mint cookies into quarters and place one quarter on top of each frosted mini cupcake for the perfect finish and an unmistakable Thin Mint flavor.
Pro Baking Tips for Cupcake Success
Creating perfect cupcakes, especially mini ones, requires a few key considerations. First, ensure all your cold ingredients, like eggs and butter, are at room temperature. This allows them to emulsify better, resulting in a smoother, more uniform batter. Second, avoid overmixing the batter once the dry ingredients are added. Overmixing develops too much gluten, which can lead to dense, chewy cupcakes instead of light, tender ones. Mix just until the streaks of flour disappear. For mini cupcakes, always use paper liners to prevent sticking and make for easy serving. Lastly, do not open the oven door too frequently while baking, as this can cause the cupcakes to sink. Trust the baking time and the toothpick test.
Secrets to a Decadent Thin Mint Frosting
The frosting is where the magic truly happens for these mini Thin Mint cupcakes. Achieving that rich, creamy, and distinctly minty flavor is crucial. Using softened butter is key for a smooth buttercream – if it’s too cold, it won’t cream properly; too warm, and your frosting will be runny. The combination of vanilla and peppermint extracts is important; vanilla rounds out the flavors, while peppermint provides that signature Thin Mint zest. When incorporating the crushed cookies, ensure they are very fine. Sifting them, as suggested in the recipe, removes larger crumbs that could clog your piping bag or create an uneven texture. Adjust the powdered sugar gradually until you reach your preferred consistency. For a lighter, airier frosting, beat for an extra minute or two once all ingredients are combined.
Variations and Customizations
While these mini Thin Mint cupcakes are perfect as is, you can always get creative! If Thin Mints aren’t in season, you can substitute with chocolate wafer cookies combined with a touch more peppermint extract in the frosting. For a different Girl Scout cookie twist, imagine mini Samoa cupcakes or Tagalong cupcakes! You could also experiment with different chocolate cake bases, or even a vanilla cake for a delightful contrast. A drizzle of melted dark chocolate or a sprinkle of chopped mint chocolate candies could add another layer of indulgence.
Serving and Storage Suggestions
These mini cupcakes are best served at room temperature, allowing the frosting to be perfectly creamy. They make an excellent addition to any party platter, dessert bar, or even as a thoughtful homemade gift. To store any leftovers, place them in an airtight container at room temperature for up to 2-3 days. If you need to keep them longer, they can be refrigerated for up to a week, or frozen for up to a month. Just be sure to bring them back to room temperature before serving for the best flavor and texture experience.
Nutrition
Serving: 1g, Calories: 125kcal (6%)
Author: Jessica Pinney
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