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Thin Mint Cupcakes Recipe

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Girl Scout cookies are in abundance right now. You should stock up so you can make these awesome Thin Mint Cupcakes all year long

It's Girl Scout Cookie time! Stock up and make Thin Mint Cupcakes.

Thin Mint Cookies are my weakness. I could probably eat the whole box. (especially since the boxes are much smaller than ever before). Stick them in the freezer and you have a heavenly treat.

how to make thin mint cupcakes

It’s that time of year when you can find Girl Scout Cookies just about anywhere. If the girl next store wasn’t selling them, head to your local mall or grocery store and you will probably find a booth where you can purchase your favorites.

It's Girl Scout Cookie time! Stock up and make Thin Mint Cupcakes.

Ingredients list

This recipe is for a made from a boxed cake mix, but if you have a favorite chocolate cupcake recipe you make from scratch that will work, too.

Cupcakes
1 dark chocolate cake mix
1 cup of water
1/3 cup oil
3 eggs
1/2 tsp mint extract
2 sleeves Girl Scout Thin Mint (or your favorite copycat)

Buttercream Frosting:
2 Sticks of Butter, Softened
1 tsp. vanilla extract
3-4 cups of Powdered Sugar
12 Thin Mints finely crushed
2 Tablespoons milk

These thin mint cupcakes will taste so good, no one will ever know they started with a boxed cake mix.

Cupcake baking directions

I promise these cupcakes will taste so good, no one ever know they started with a boxed cake mix.

CUPCAKES:

Make cake mix as directed on box, using water, oil, and eggs. Your measurements may vary from what we listed. Use the package directions.

Stir the mint extract and 8 finely crushed thin mint cookies into batter.

Fill cupcake liners in muffin cups two-thirds full.

Bake 15 minutes or until a toothpick inserted in the center comes out clean.

Cool 5 minutes; remove cupcakes from pans to cooling racks.

Cool completely.

Oh, and of course the homemade frosting will top off your Thin Mint Cupcakes in style. Add a few crumbled Thin Mint cookies to the top of each cupcake, so you can enjoy the Girl Scout cookie flavors from top to bottom of your Thin Mint Cupcakes.

FROSTING:

In a large mixing bowl combine softened butter, vanilla, and 1 cup of the powdered sugar.

Beat until everything is well mixed and creamy

Slowly continue adding in the additional powdered sugar until the frosting thickens up.

Add milk one teaspoon at a time until frosting is spreadable. You may not need to use all of the milk.

Using a cake decorating tool will give you a nice presentation of the frosting on top of your cupcakes.

Spread or pipe frosting onto cupcakes and sprinkle with crushed cookies.

Add additional whole cookies as a garnish as desired.

Enjoy!

It's Girl Scout Cookie time! Stock up and make Thin Mint Cupcakes.

Be sure to serve with a large glass of ice cold milk! Enjoy each and every bite. I am sure you will want to make sure you buy a few extra boxes of Girl Scout Cookies so you can enjoy Thin Mint Cupcakes all year long!

Yield: 24

Thin Mint Cupcakes

Thin Mint Cupcakes

Ingredients

  • Cupcakes
  • 1 dark chocolate cake mix
  • 1 cup of water
  • 1/3 cup oil
  • 3 eggs
  • 1/2 tsp mint extract
  • 2 sleeves Girl Scout Thin Mint (or your favorite copycat)
  • Buttercream Frosting:
  • 2 Sticks of Butter, Softened
  • 1 tsp. vanilla extract
  • 3-4 cups of Powdered Sugar
  • 12 Thin Mints finely crushed
  • 2 Tablespoons milk

Instructions

  1. CUPCAKES:
  2. Make cake mix as directed on box, using water, oil, and eggs. Your measurements may vary from what we listed. Use the package directions.
  3. Stir the mint extract and 8 finely crushed thin mint cookies into batter.
  4. Fill cupcake liners in muffin cups two-thirds full.
  5. Bake 15 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool 5 minutes; remove cupcakes from pans to cooling racks.
  7. Cool completely.
  8. FROSTING:
  9. In a large mixing bowl combine softened butter, vanilla, and 1 cup of the powdered sugar.
  10. Beat until everything is well mixed and creamy
  11. Slowly continue adding in the additional powdered sugar until the frosting thickens up.
  12. Add milk one teaspoon at a time until frosting is spreadable. You may not need to use all of the milk.
  13. Spread or pipe frosting onto cupcakes and sprinkle with crushed cookies.
  14. Add additional whole cookies as a garnish as desired.
  15. Enjoy!

Notes

Oil, water, and eggs will vary by brand. Please use what is called for on the cake mix you use.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 377Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 46mgSodium 115mgCarbohydrates 63gFiber 0gSugar 59gProtein 1g

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

What’s your favorite flavor of Girl Scout Cookie?

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Cristina at Ava's Alphabet

Saturday 11th of February 2017

These look amazing! Chocolate and mint is such a great combination. Pinned and sharing. Thank you for joining us at Family Joy Blog Link-Up Party. I hope you will join our next party starting Sunday at noon EST.

[email protected]

Wednesday 8th of February 2017

Oh, I've got to find some Thin Mint cookies this weekend. The cupcakes look scrumptious. Thank you for sharing your recipe at the Snickerdoodle Create~Bake~Make link party! Pinned

Julie Christiansen

Tuesday 7th of February 2017

Looking forward to trying these! They look amazing!

Sue from Sizzling Towards 60 & Beyond

Monday 6th of February 2017

ooh these look so yummy thank you for sharing with us at #OvertheMoon Link Party. I've pinned and shared on social media.

Sandra L Garth

Thursday 2nd of February 2017

I know someone who needs a "pick me up" and these would do the trick!

This recipe or post is in no way authorized or associated with the Weight Watchers or myWW Program.