Thin Mint Cupcakes

Thin Mint Cupcake

Thin Mints are the best. They look a little boring… all brown, but WOW do they pack a lot of goodness in them!  So I wanted to make a cupcake to match.. all brown but the frosting is pepperminty and cookie-crumbly deliciousness 🙂 I added some awesome green liners and some sprinkles for color and topped them with a cookie!

Thin Mint Cupcakes

The Story:

The house I grew up in had two tall front doors made of glass.  No need for a peep hole or wondering whose at the door when it looks like a giant window.

We got the traditional doorbell ringers–salesmen selling security systems, product pushers, political campaign workers, and the kids down the street selling wrapping paper.  But nothing made us run faster to the door than the girls in green vests with boxes of cookies.

Thin Mint Cupcakes

Thin Mint Cupcakes


Chocolate Cake:
1 box devil's food cake mix
3 eggs
1/2 C. butter, melted and slightly cooled (or oil)
1 C. buttermilk or milk
1/2 C. sour cream or plain yogurt
2 tsp. vanilla extract
Thin Mint Frosting:
1 C. butter, softened (NEVER melted)
1/3 C. unsweetened cocoa powder
2 tsp. vanilla extract
1 tsp. peppermint extract
1/4 C. milk or sour cream
10 Thin Mint cookies finely crushed*
2 1/2- 3 1/2 C. powdered sugar
Extra Thin Mints for decoration
*I crush my cookies and then put through a sifter, I only use what falls through! This way, when I pipe my cupcakes the piping tip doesn't get clogged 🙂


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Thin Mint Frosting: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies (see NOTE above) and slowly add in powdered sugar until you reach your desired consistency.
8. Pipe onto cooled cupcakes and top with sprinkles and extra cookies!

My simple photo set up by the window…

Food Photography

A HUGE thank you to all my readers for your support for my first two “Saturday” posts… “I learned to write when I was 17” AND “You’re living a dream, but it might not be yours.”  Thanks for the “likes,” shares, pins and comments!  Each one really means a lot to me 🙂


Looking for more minty treats? (click the photos for recipes!)

Thin Mint and Andes Mint Rice Crispy Treat

Ultimate Grasshopper Cookies

Andes Mint Puppy Chow

Andes Mint Cupcakes

26 thoughts on “Thin Mint Cupcakes

  1. 1
    Rachel says:

    Those look so good! And as always, your pictures are amazing. What lens do you use?

  2. 2
    Bianca says:

    Yummm…I love mint. Looks delicious.

  3. 3
    Kit says:

    Thanks for your blog and all your hard work! I hope to make these very soon. 😀

  4. 4

    Thin mints are the best!! I love them frozen on ice cream, these cupcakes look like divine. I love how there are crushed cookies in the frosting

  5. 5
    Judy says:

    Which brand of box cake mix do you prefer?

  6. 6
    Ashton says:

    I love that you show your set up 🙂 And these cupcakes look so fab!! I’m doing a week of thin mint cookie recipes this week on Something Swanky, so this is PERFECT!

  7. 7
    Amy says:

    How many does these make? They look so good!

  8. 8
    Jill says:

    Saw you over on Time to Sparkle. These cupcakes look awesome! My husband loves Thin Mints, so I think I’ll make him a batch of these. Thanks for sharing.

  9. 9
    Julie says:

    I LOVE Thin Mints! Yum! Question: Why do you Peppermint extract instead of just “mint” extract?..there’s a difference and the store sells both. Peppermint is more candy-cane tasting. Mint is more the green-mint taste. Thanks for all your fun stories and yummy inspiration!

    • 9.1

      If you notice on the ingredients for thin mints and Andes mints the extract used is Peppermint and not mint. I find peppermint to be more fresh, but you can use whichever you prefer!

  10. 10

    I think these look gorgeous! I love all the chocolate in the cupcake with the hit of green from the liner!!!

  11. 11

    these look so cute and yummy!! Made with my favorite Girl Scout Cookie!! Oh, and I loved your Sat. post series! Very inspiring indeed!!

  12. 12
    Erica says:

    about how many cupcakes does this recipe make?

  13. 13
    Myesha says:

    What kind of liners are you using? You can’t even see the chocolate cake through the paper liners! Amazing!!!!

  14. 14
    Karissa says:

    Hello! I love your site. So inspiring! So I made these tonight and they were delicious! But I did have a problem making the frosting thick enough, even after lots of powder sugar. Any ideas where I might have gone wrong? I am a bit new to the baking world. Thanks so much!

  15. 15
    Erin says:

    How does this base cake compare to the Andes mint base cake? I noticed several differences,..why did you change some ingredients but end with pretty much the same cake type? I also have an additional question: does it matter if I use salted or unsalted butter? If salted butter is used, to what degree does that affect the overall taste? Thanks for your advice.

  16. 16
    Janette says:

    I literally just found a box of thin mints in my pantry that i totally forgot about! These are happening! Thanks so much for sharing the recipe!

  17. 17
    Sarah Martina says:

    You are so talented! I love the idea of incorporating the essence of the cookies into the frosting and not just the cake… yum!
    Do you mind sharing what piping to you used for these? I love the final look. *new subscriber*

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