Thin Mint Cupcakes

This is part one of a two-part birthday baking bonanza!  Two of my roommates were born a couple weeks apart, which means lots of celebrations and lots of baking for me.  I’m keeping next week’s cupcake recipe a secret, but I think this one will hold you over until then.  I chose this recipe because Roomie #1 and I were chomping down on Girl Scout cookies the other week and she was all over the Thin Mints while I stuffed my face with Samoas.

I had heard about the Keebler bootleg versions of Girl Scout cookies and decided to give them a try (they were half the price of the real versions, so I really had no choice!).  They are just as good as the real thing!  And they’re available year-round!  Definitely give them a try–you’ll thank me later.

So, I was so ashamed when I went to the baking aisle at the grocery store and picked up a box of cake mix.  My goal was to steer away from processed foods, but I don’t have the time to make everything from scratch this time.  Please don’t think any less of me; the guilt has been hard enough.

Anyways, happy, happy birthday to my dear roomie!  Tune in next week for another AMAZING cupcake recipe 🙂

Thin Mint Cupcakes
adapted from The Cooking Channel
(makes 24 cupcakes)

1 box chocolate cake mix, plus ingredients on back of box (I replaced oil with unsweetened apple sauce to be healthier)
24 Thin Mint cookies (or the Keebler knockoff: Grasshopper cookies), crushed
12 (or 24) Thin Mint cookies, halved
Mint Buttercream frosting (recipe below)

  1. Preheat oven to 350 degrees F. Line two muffin tins with about 24 paper liners. Scoop 1 tbsp of crushed cookies on the bottom of each cup and press until even.  Set aside.
  2. Prepare cake mix according to package directions.  Portion batter evenly among muffin cups, about 2/3 full, and bake for approximately 15-18 mins or until a toothpick inserted in the center comes out clean. Cool completely.
  3. Frost with buttercream frosting and top with half (or a whole) cookie.

Mint Buttercream
adapted from The Cooking Channel

2 sticks butter, softened
1 tsp mint extract
2 cups powdered sugar
1 pinch of salt
1 drop green food coloring (optional)

  1. In the bowl of a stand mixer, beat butter until light and fluffy. Gradually begin adding powdered sugar in, about one cup at a time, until combined.  Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes.
  2. Transfer into a pastry bag (or a plastic bag with a corner cut off) and pipe frosting onto cooled cupcakes.

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