Sunday Funday: Girl Scout Cookies Cupcakes

thin mint cupcakes

I got this idea from a friend when I got my order of Girl Scout Cookies.  I managed to limit myself to only four boxes (two Thin Mints and two Trefoils), so I’m rather proud of myself.

Thin Mints Cupcakes

This recipe makes 18 cupcakes

For the cupcakes:

  • 12 tbsp. unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 cup buttermilk, room temperature
  • ½ cup sour cream, room temperature
  • 2 tbsp. brewed coffee
  • 1 ¾ cup all-purpose flour
  • 1 cup cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp kosher salt

For the Thin Mint Frosting:

  • 1 cup butter, softened
  • 2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • ¼ cup sour cream
  • 1 tbsp. heavy whipping cream, cold
  • 2 ½ cup powdered sugar
  • 1/3 cup cocoa powder
  • 10 Thin Mint Cookies crushed


Preheat oven to 350 degrees.  Line cupcake tins with paper liners.

In an stand mixer using the paddle attachment, cream the butter, granulated sugar, and brown sugar on high until fluffy, about five minutes.  Lower the speed to medium, and add the vanilla and eggs.  In a separate bowl, whisk together the buttermilk, sour cream, and coffee.  In another bowl, sift the flour, cocoa powder, baking soda, and kosher salt.  On low speed add the buttermilk mixture and the flour mixture alternately in thirds, starting with the buttermilk and ending with the flour.  Mix until blended, and use a rubber spatula to continue folding until well combined.  Fill the cupcake liners to about 2/3 full.  Bake in the middle rack for twenty to twenty-five minutes, until a toothpick comes out clean.  Let cool for ten minutes before frosting.

For the frosting, in the stand mix using the paddle attachment beat the butter for two minutes.  Add the vanilla extract, peppermint extract, and heavy whipping cream and mix until combined.  In a separate bowl, sift together the cocoa powder, the powdered sugar, and some Thin Mint crumbles.  On medium speed, slowly add the powdered sugar mixture and beat until fluffy.  Using a star tipped piping bag, pipe the frosting onto the cooled cupcakes.  Sprinkle with crushed Thin Mint cookies.



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