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 🙂

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!

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.

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

5 from 8 votes

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Ingredients

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

Instructions

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.

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21 Comments

1000x yes on this recipe. Oh my gosh!

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?

Yes, just half all the other ingredients and they will be perfect!

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

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!!