Thin Mint Cupcakes

Thin Mint Cupcakes! These are incredibly delicious and SO easy!

Chocolate cupcakes dipped in chocolate ganache and topped with minty Thin Mint cookie frosting!  These Thin Mint Cupcakes are adorable and topped with the famous cookies themselves, who could resist?  Not me!  And you can bet I ate my fair share of cookies while I baked 🙂

Thin Mint Cupcakes made from a cake mix!

 I made Thin Mint Cupcakes last year that were topped with a chocolate mint frosting, but this year I really wanted to bring back the GREEN! It’s just more festive when you get the color in there!

Delicious and easy Thin Mint Cupcakes

 Ganache.  If you haven’t topped your cupcakes with ganache before, you need to start! It really puts any cupcake over the top and makes each bite taste like a million bucks 🙂  It also helps to seal in the moisture in the cake.

How to ganache cupcakes, so easy and makes your cupcakes a ton better!

Love mint? Make sure and check out my Skinny Shamrock Shake (that I’m still dreaming about it was that good), my cute Shamrock Shake Cupcakes and my Andes Mint Cake!

Thin Mint Cupcakes

Thin Mint Cupcakes


Chocolate Cupcakes:
1 box Devil's Food Cake Mix
3 eggs
1/2 C. butter, melted
3/4 C. sour cream
3/4 C. buttermilk or milk
2 tsp. vanilla extract
Chocolate Ganache
1 C. chocolate chips
1/3 C. heavy whipping cream
Mint Cookie Frosting:
1 C. butter, softened
1 1/2 tsp. peppermint or mint extract
1 tsp. vanilla extract
3-4 C. powdered sugar, more if needed
greed food coloring
10 Thin Mints finely crushed, sifted if you want to pipe frosting


1. Preheat oven to 350 degrees and line pans with cupcake liners. (Mine are already grease proof so they keep their color.)
2. Sift cake mix into a large bowl to remove any lumps.
3. Add the rest of the cake ingredients and stir until smooth.
4. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until an inserted knife comes out clean.
5. Let cool.
6. Chocolate ganache: Melt chocolate chips and cream together and stir until smooth. You can do this on the stove top or in the microwave.
7. Dip the tops of your cupcakes in the ganache and turn right side up to let set.
8. Mint Cookie Frosting: Beat butter until smooth. Add mint and vanilla extract and 2 cups powdered sugar. Continue to add more powdered sugar until the frosting it thick enough. If it becomes too thick, add a tablespoon of milk. Stir in as much green food coloring as desired and then gently fold in cookie crumbs. (Note: I sifted my crushed cookies because I knew I wanted to pipe out my frosting and I didn't want the tip to get clogged.)
9. Pipe frosting over the ganache on the cupcakes and top with a Thin Mint and extra crushed cookie pieces.

7 thoughts on “Thin Mint Cupcakes

  1. 1

    1000x yes on this recipe. Oh my gosh!

  2. 2
    Susan Lodato says:

    These cupcakes look amazing! If I wanted to use a gluten free cake mix and that mix only makes 12 cupcakes would I use the same ratio of buttermilk and sour cream?

  3. 3
    Giselle says:

    Where did you buy your grease proof cupcake tin tray? Thanks

  4. 4
    Rebecca Henry says:

    I just made these this a.m. for my Bible study tonight. Oh my word! The cake is amazing in itself, but the frosting is heavenly with the crushed cookies mixed in it. I made mini cupcakes in gold wrappers and topped them the same as yours, but added some gold chunky sugar sprinkles. They are beautiful and delicious! Thank you!!

  5. 5
    thong tin says:

    Good article. I’m experiencing many of these issues as well..

  6. 6
    Megan T. says:

    How many cupcakes does this recipe make?

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