Thin Mint Cupcakes

5 from 1 vote

Thin Mint Cupcakes combine the nostalgia of a Girl Scout cookie with the moist crumb of the cupcake base.

Prep Time45

Cook Time15

Chill Time1 30

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 493kcal

Preheat oven to 350°F. Place cupcake liners in cupcake pan.
In a mixing bowl cream the Sugar and Butter together on medium speed until light and fluffy, about 5 minutes. With the mixer on low, slowly pour in the Coconut Oil, scraping the bowl to ensure batter is well blended. With the mixer on low, add the Eggs, one at a time. Add the Vanilla and blend for 30 more seconds.
1 cup granulated sugar, ½ cup unsalted butter, ¼ cup coconut oil, 2 large eggs, 1 tablespoon vanilla extract
In a medium bowl, whisk the Flour, Cocoa powder, Baking Powder, Baking Soda and salt until combined. Fold the flour mixture into the butter mixture with a spatula or wooden spoon, in three batches, mixing each until blended. Next, add the hot water and whisk to blend.
1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ cup unsweetened cocoa powder
Fill lined cupcake wells to 1/3. (small ice cream scoop works well)
Bake in the center of the oven for approx. 10 minutes. Insert a toothpick into the center to ensure the cupcakes are done (when it comes out clean). Remove from the oven and cool cupcakes on a cooling rack for 20 minutes.

Set a medium heat-safe bowl over a saucepan of simmering water (don’t let the bottom of the bowl touch the hot water. Or, use a double boiler). Place the Chocolate Chips, Cream, and Salt in the bowl. Stir often, until chocolate has melted and ganache is smooth. Remove from heat and stir in the vanilla. Set aside to cool and thicken (60-90 min.) Tip: Ganache should be cooled, but fluid enough to spread on the Peppermint Cream.
½ cup hot water, 2 cups semi-sweet chocolate chips, 1¼ cups heavy cream, ¼ teaspoon salt, 2 teaspoons vanilla extract

Add the softened Butter, vegetable Oil, and Mint together in a mixing bowl, and blend together on medium-low speed until combined. Scrape the sides and bottom of the bowl and blend as needed. Add Confectioners’ Sugar, Peppermint extract, and Half & Half, and continue beating until whipped and creamy.
1½ cups unsalted Butter, 1 tablespoon vegetable oil, 2 tablespoons fresh mint, 4½ cups confectioners’ sugar, 2 teaspoons peppermint extract, 3 tablespoons half & half

Add 2 cups of the Peppermint Cream you made earlier to a small mixing bowl, and stir in the green Food Coloring. Mix well. Add to piping bag with the tip of your choice.
2 cups peppermint cream, 8 drops green Food Coloring

Spread Peppermint Cream in a thick layer over the tops of the cooled cupcakes, forming sharp angle edges. Refrigerate for 30 minutes to set.
Spoon Ganache on top of the cupcakes, and gently spread all over the chilled Peppermint Cream. Return cupcakes to the refrigerator and chill uncovered for an additional 30 minutes. Garnish with small mint leaves if desired.

Storage:

To Store: These cupcakes will keep in the fridge for up to 3 days once assembled. If you make them in advance, store the cupcakes and frosting separately for up to 5 days in the fridge.
To Freeze: Unassembled cupcakes will keep in an airtight container in the freezer for up to 2 months. Allow to come to room temperature before frosting.

Tips:

A small ice cream scoop works well for filling the cupcake wells with batter.
Make sure your butter, oil, eggs, and half&half are at room temperature before baking. This ensures that they will mix into the batter more easily and will lead to the best taste and texture.