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1. Preheat oven to 350 degrees and line pans with cupcake liners. (Mine are already grease proof so they keep their color.)
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2. Sift cake mix into a large bowl to remove any lumps.
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3. Add the rest of the cake ingredients and stir until smooth.
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4. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until an inserted knife comes out clean.
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5. Let cool.
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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.
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7. Dip the tops of your cupcakes in the ganache and turn right side up to let set.
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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.)
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9. Pipe frosting over the ganache on the cupcakes and top with a Thin Mint and extra crushed cookie pieces.