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Thin Mint Fudge Cupcakes, oh my! And this recipe is so easy!
4.8 from 5 votes

Thin Mint Fudge Cupcakes


  • CHOCOLATE CAKE: for cake mix recipe see above
  • 1 1/2 C. all-purpose flour
  • 1 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs at room temp
  • 1 C. sugar
  • 1 C. brown sugar packed
  • 2/3 cup oil
  • 1 C. buttermilk or milk
  • 1 Tbsp. vanilla extract
  • 12 Thin Mints finely crushed
  • 3/4 C. butter
  • 1/3 C. unsweetened cocoa powder
  • 2-3 C. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. peppermint extract
  • 1-2 Tbsp. milk


  1. 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!
  2. 2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. 3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
  4. 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.
  5. 5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
  6. 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.
  7. 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!
  8. 8. Pipe over the fudge layer on the cupcakes and top with cookie pieces and extra Thin Mints!