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Thin Mint Cupcakes

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 15 cupcakes

Ingredients

Thin Mint Cupcakes

  • 1 cup sugar
  • 2 eggs
  • 1 cup cream
  • 1 stick butter melted
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt Diamond Crystal
  • 1/2 cup Thin Mint crumbs

Thin Mint Frosting

  • 1/2 stick butter
  • 1/2 cup cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/3 cup cream
  • 1/2 cup Thin Mint crumbs
  • 1/2 cup Andes Creme de Menthe baking chips
  • broken Thin Mint pieces for topping

Instructions

Thin Mint Cupcakes

  • 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.

Thin Mint Frosting

  • Melt butter over low heat. Stir in cocoa powder till the mixture becomes thick.
  • Transfer to a mixing bowl.
  • On low speed, add in powdered sugar and cream until the frosting is desired thickness. Add more powdered sugar to thicken, or more cream to thin.
  • Add in Thin Mint Crumbs and Andes baking chip. Turn mixture to medium speed and beat until smooth.
  • Top cooled cupcakes with frosting. Press broken Thin Mint pieces into the top of the frosting.