Thin Mint Cupcakes

By carvalhohm

Ingredients

• Chocolate Cupcakes
• Recipe adapted from Family, Stamping and Food
• 24 Thin Mint Cookies
• 2 cups flour
• 1 cup cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup melted butter, cooled
• 2 eggs
• 1 cup milk
• 2 1/2 ounces Andes Creme de Menthe baking chips
• 1 tablespoon heavy cream

Details

Adapted from sourkrautkrafts.blogspot.com

Preparation

Step 1

1) Preheat oven to 350. Line 24 cupcake wells with paper liners. Place Thin Mint cookie in the bottom of each liner.

2) Combine flour, cocoa, baking powder, baking soda, and salt in bowl. Set aside.

3) Beat sugar and melted butter together on medium speed until well combined.

4) Add eggs and beat to combine.

5) Beginning with flour mixture, add flour and milk alternately with three additions of flour and two additions of milk, beginning and ending with flour. Beat until just combined.

6) Fill cupcake liners 1/3 full with batter. Place Thin Mint truffle in center of each and top with more batter until 2/3 full. Bake in preheated oven for 19-26 minutes or until tops of cupcakes spring back when lightly touched.

7) Cool in pan on rack for ten minutes, then remove from pan and transfer to wire rack to cool completely.

8) While cupcakes are still warm, melt Andes baking chips and heavy cream in saucepan over low heat until smooth. Spread thin layer of chocolate on top of each cupcake.

*Thin Mint Filling:*

26 Thin Mint cookies, finely crushed (I used food processor)
4 1/2 ounces cream cheese, softened

Blend crushed Thin Mints and cream cheese until fully mixed. Shape into 1" balls, place on baking sheet, and refrigerate while making batter.

*Mint Buttercream:*
12 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
3 tablespoons heavy cream
1/4 teaspoon peppermint oil
Green food coloring (optional)

1) In large mixing bowl, cream butter for 45-60 seconds.

2) Add powdered sugar and beat until mixture comes together.

3) Scrape down sides of bowl and add heavy cream, peppermint oil, and food coloring (if desired). Beat until combined and then beat an additional 45 seconds. If necessary, add more powdered sugar for desired consistency.