Thin Mint Cupcakes

While I'm sure Thin Mint cupcake recipes have been out there on the internet for years I'm going to pretend I'm clever in coming up with my own version. For that reason, I didn't even bother Googling the subject for fear that my own creativity would be tainted by others' ideas. So if this has already been done I apologize for the repeat recipe. If it hasn't you can applaud me for my genius. :)

Girl Scout Cookie season is in full swing and I am both blessed and cursed to have my very own troop leader/cookie pusher on staff at work. My co-worker nicely brings in cases of cookies on the very first day of the sale and keeps restocking her supply until the very last day. As a result, I've got brightly colored boxes of all of Thin Mints, Caramel deLites, and Tagalongs/Peanut Butter Patties tantalizing me from across the room. Since I bake so much I'm usually able to resist going hog wild but I will buy a box of each of my favorites. While I love the flavors I'm always disappointed by how artificial and preservative-laden they taste when compared to freshly baked goods. One box of each is usually enough to tide me over until the following year.

Oddly, while I like chocolate and mint I don't get as excited about Thin Mints as most cookie customers seem to be. If they sold smaller portions I'd be happy with half a sleeve and then calling it quits for the year. But find a way to add cake and frosting to the mix and I'm game. Inspired by my Oreo truffle cupcakes I got to brainstorming how to incorporate Thin Mints into a cupcake and came up with a decadent, Thin Mint-laden creation.

As with the Oreo cupcakes, I lined the bottom of each cupcake with a cookie and whipped up a cream cheese cookie filling, only instead of Oreos I used Thin Mints. Paired with moist chocolate cake and topped with a a dollop of melted Andes mints and mint buttercream frosting the experience is like eating an overgrown Thin Mint. Mmmmm! Fortunately, nutritional information is not available so you don't have to feel guilty when you eat more than the suggested portion size as I always do with Girl Scout Cookies. There isn't a thing I'd change about these cupcakes and I have a feeling I'll be tempted to make then again this time next year.

Thin Mint Filling
Recipe adapted from Inside BruCrew Life

26 Thin Mint cookies, finely crushed (I used a 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 a baking sheet, and refrigerate while making the batter.

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

1) Preheat oven to 350 F. Line 24 cupcake wells with paper liners. Place a Thin Mint cookie in the bottom of each liner.
2) Combine flour, cocoa, baking powder, baking soda, and salt in a 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 the 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 the 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 a wire rack to cool completely.
8) While cupcakes are still warm, melt Andes baking chips and heavy cream in a saucepan over low heat until smooth. Spread a thin layer of chocolate on top of each cupcake.

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 a large mixing bowl, cream butter for 45-60 seconds.
2) Add powdered sugar and beat until the mixture comes together.
3) Scrape down the sides of the 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.