Preheat oven to 350 F. Line a cupcake pan with paper lines.
Combine sugar, eggs, cream, and butter, and whisk till combined.
In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
Slowly add the flour mixture into the sugar and butter mixture, whisking to incorporate.
Once fully mixed in, fold in the Thin Mint crumbs.
Fill cupcake liners about halfway full. Bake 25-30 minutes. Cool in the pan for approximately 5 minutes, then move to a wire rack to cool completely.