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1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
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2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
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3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
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4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
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5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
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6. Spread a layer of the hot fudge sauce onto each cupcake. You can heat up the fudge in the microwave to make it more spreadable, but I wanted mine to have a thick layer so I didn't heat it up.
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7. Thin Mint Frosting: Finely crush your cookies (I used my blendtec) and if you want to use a piping bag you'll need to only use the really fine cookie crumbs, so use a sifter to remove the larger pieces. Beat the butter, cocoa powder, 1 cup powdered sugar, vanilla, peppermint and 1 Tbsp. milk. Continue to add more powdered sugar and milk until you reach your desired consistency, and then stir in the crushed Thin Mints!
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8. Pipe over the fudge layer on the cupcakes and top with cookie pieces and extra Thin Mints!