Thin Mint Cupcakes
Thin Mint Cupcakes make a wonderful treat for Easter, a birthday celebration, or an average Wednesday afternoon. You don’t need to have major plans scheduled to indulge in these cupcakes!
Ingredients
For the Cupcakes
- 1 box Dark chocolate cake mix
- Water, as directed on cake mix package
- Oil, as directed on cake mix package
- Eggs, as directed on cake mix package
- 1/2 tsp Mint extract
- 1/4 cup Girl Scouts Thin Mints™ Seasoning Blend
For the Frosting
- 2 sticks Butter, softened
- 1 tsp Pure vanilla extract
- 3-4 cups Powdered sugar
- 1/4 cup Girl Scouts Thin Mints™ Seasoning Blend
- 2 tbsp Milk
- Green food coloring, as desired
- Thin Mint cookies, as desired
Instructions
For the Cupcakes
- Preheat oven to the temperature listed on the cake mix package. Make cake mix as directed on box, using water, oil, and eggs.
- Stir in the mint extract and 1/4 cup Girl Scouts Thin Mints™ Seasoning Blend.
- 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.
For the Frosting
- In a large mixing bowl, combine softened butter, vanilla, 1/4 cup Girl Scouts Thin Mints™ Seasoning Blend, and 1 cup of the powdered sugar. Use an electric handheld mixer to beat until 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. Add in the food coloring and beat until the frosting is the desired color.
- Spread or pipe frosting onto cupcakes and sprinkle with additional Girl Scouts Thin Mints™ Seasoning Blend. You can also garnish each cupcake with half of a Thin Mint cookie.