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Thin Mint Cupcakes

4.34 from 3 votes

Ingredients
  

Chocolate Cake:

  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 C. butter melted and slightly cooled (or oil)
  • 1 C. buttermilk or milk
  • 1/2 C. sour cream or plain yogurt
  • 2 tsp. vanilla extract

Thin Mint Frosting:

  • 1 C. butter softened (NEVER melted)
  • 1/3 C. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1/4 C. milk or sour cream
  • 10 Thin Mint cookies finely crushed*
  • 2 1/2- 3 1/2 C. powdered sugar

Extra Thin Mints for decoration

  • NOTE:
  • *I crush my cookies and then put through a sifter I only use what falls through! This way, when I pipe my cupcakes the piping tip doesn't get clogged :)

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a small bowl and set aside.
  • 3. In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth.
  • 4. Stir in cake mix.
  • 5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  • 6. Let cool.
  • 7. Thin Mint Frosting: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies (see NOTE above) and slowly add in powdered sugar until you reach your desired consistency.
  • 8. Pipe onto cooled cupcakes and top with sprinkles and extra cookies!