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For the cupcakes:
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Preheat oven to 350u00b0F. Place paper liners in muffin pans and put one cookie on the bottom.
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Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth.
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Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl.
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In a stand mixer, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Fold in chopped Thin Mint(R) Cookies.
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Scoop batter into the lined cups, about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.
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For the buttercream frosting:
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In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar, a few spoonfuls at a time, until incorporated. Slowly drizzle in the milk and whip until combined. Mix in the mint extract. Add the rest of the powdered sugar until your desired consistency has been achieved.
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Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with 1/2 a cookie and sprinkles.
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Enjoy!
