Thin Mint Cupcakes Recipe

Name: Thin Mint Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Sugar; 1 cup Brown Sugar, Not Packed; 1-3/4 cup Flour; 3/4 cups Cocoa Powder; 1-1/2 teaspoon Baking Soda; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 2 whole Eggs; 1 cup Milk; 1/2 cups Oil; 2 teaspoons Vanilla; 1 cup Boiling Water; _____; FOR THE FROSTING:; 2 cups Heavy Whipping Cream; 1/4 cups Powdered Sugar; 4 drops Peppermint Extract; 4 drops Green Food Color; _____; FOR THE TOPPING:; 24 whole Thin Mint Cookies, If Desired; 1 jar Hot Fudge (16 Ounce Jar)

Servings: persons

FOR THE CUPCAKES:
1 cup Sugar
1 cup Brown Sugar, Not Packed
1-3/4 cup Flour
3/4 cups Cocoa Powder
1-1/2 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
2 whole Eggs
1 cup Milk
1/2 cups Oil
2 teaspoons Vanilla
1 cup Boiling Water
_____
FOR THE FROSTING:
2 cups Heavy Whipping Cream
1/4 cups Powdered Sugar
4 drops Peppermint Extract
4 drops Green Food Color
_____
FOR THE TOPPING:
24 whole Thin Mint Cookies, If Desired
1 jar Hot Fudge (16 Ounce Jar)

1
For the cupcakes:
2
Sift the dry ingredients. Add eggs, milk, oil and vanilla. Mix well. Add the boiling water. The batter will be very runny. Pour the batter into a measuring cup to make filling the cupcake liners easier.
3
Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.
4
Cool completely before frosting.
5
For the frosting:
6
Whip the heavy cream until stiff peaks forms, add about 1/4 cup of powdered sugar, 4-6 drops of food color and 4-6 drops of extract, depending on how strong of mint flavor you want and what color you want it. Place whipped cream in a decorator bag, I used the Wilton plastic bag with a 1M tip.
7
For assembly:
8
Spread hot fudge, straight from the jar, onto the cupcake. By trial and well, lots of error, I discovered that heating up the hot fudge, even for a few seconds, made it drip down the sides of the cupcake making a big mess.
9
Pipe on the frosting and top with a Thin Mint Cookie (if desired). Enjoy!

1936

kcal

Calories

142

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Sugar, 1 cup Brown Sugar, Not Packed, 1-3/4 cup Flour, and more.

Yes, Thin Mint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thin Mint Cupcakes

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