Thin Mint fanatics, these cupcakes are for YOU! Delightfully minty cupcakes that taste exactly like the classic Girl Scout favorite, loaded with extra Andes mints for more minty goodness!
Ingredients
1 box chocolate cake mix, plus ingredients on back of box
1 small box instant chocolate pudding mix
2 tsp peppermint extract
1 cup Andes mints, chopped
FOR THIN MINT BUTTERCREAM:
2 sticks butter, at room temperature
½ cup cocoa powder
1 tsp vanilla extract
1 tsp peppermint extract
4 cups powdered sugar
½ cup Thin Mints, finely crushed
18 full Thin Mint cookies
White non-pareils, if desired
Instructions
Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Prepare cake mix according to package directions with ingredients on back of the box. Beat in the two teaspoons of peppermint extract and the dry pudding mix and stir to combine. Lastly, fold in the Andes mints.
Fill each muffin tin about ¾" full of batter. Bake for approx. 13-16 minutes or until a toothpick inserted near the center comes out clean or with very few crumbs. Cool the cupcakes completely.
In the bowl of a stand mixer, cream together the butter and cocoa powder until combined and creamy. Beat in the vanilla & peppermint extracts. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Lastly, gently fold in the crushed Thin Mint cookies.
Fill a piping bag attached with a closed-star tip with the frosting. Pipe the frosting high on top of each cupcake. Sprinkle with white non-pareils, if you'd like, and garnish with a Thin Mint cookie. Serve immediately. Store leftovers airtight in the fridge or room temperature for a few days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/03/05/andes-thin-mint-cupcakes/