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If you love Girl Scout Thin Mint Cookies, you have to make this delicious Thin mint cupcakes recipe. The mint plus the chocolate and the decadent icing combine for the best treat.
I have a super delicious cupcake recipe for you today, Girl Scout cookie thin mint cupcakes. These Chocolate Mint Cupcakes is loaded with chocolate flavor. We love Girl Scout Cookie Season, but now I can make these for any occasion.
If you like this recipe, you’ll want to try even more of my easy cupcakes recipes. These are equally delicious and an easy St Patrick’s Day Recipe.
Table of Contents
Why This Recipe Works
These Girl Scout cookie thin mint cupcakes are not very difficult to make. The results are fantastic and the cupcakes look so fancy and are light and fluffy.
However, they come together quickly and easily with very little effort. The taste amazing and even better topped with the mint buttercream frosting.
Ingredients
- Large Eggs
- Granulated Sugar
- Light Brown Sugar
- Vegetable Oil
- Vanilla Extract – You can also use Mint Extract
- Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Pwwder
- Salt
- Milk
Chocolate Ganache Ingredients
- Chocolate Chips
- Heavy Whipping Cream
Scroll to the bottom to see the full recipe and ingredients.
Step by Step Instructions
- Step 1 – Line your cupcake pan with liners and preheat your oven.
Step 2 – In a large mixing bowl to whisk sugar, eggs, brown sugar, vanilla and oil together.
Step 3 – Mix together all of the dry ingredients.
Step 4 – Add half of the flour mixture ingredients into the bowl with the liquid mixture and stir well.
Step 5 – Add the milk and stir gently. Add the remaining dry ingredients and combine. Be careful not to over mix this.
Step 6 – Fill each cupcake liner half way and bake in the muffin tins. These do not take long and about 15-20 minutes. I like to insert a toothpick in the middle to make sure it comes out clean. Let the cupcakes cool before icing.
Step 7 – Add the chocolate chips and heavy cream together in a small bowl. Put this in the microwave for 40 seconds intervals. Stir and keep microwaving in short intervals until melted.
Step 8 – Take each cupcake and dip into the chocolate ganache. Quickly turn right side up so the ganache can set on top.
Step 9 – Second, use the vanilla frosting or your favorite homemade frosting recipe. Cream cheese icing is yummy too. Add small amounts of the green food coloring until you reach your desired color for the mint frosting. You can even add mint or peppermint extract.
- Step 10 – Use the piping bag to add frosting on top of the cupcakes. Top each one with a thin mints cookie. You can even crush up a few extra cookies and sprinkle them over the top for more yummy deliciousness!
Recipe Tips
- Frosting Cupcakes – Make sure cupcakes have cool completely before frosting the cupcakes.
How to Store Leftovers
Store Mint Chocolate Cupcakes in an airtight container in the fridge for up to 5 days. If you prefer you can leave at room temperature for up to 2 days.
More easy cupcakes recipes to make
- Strawberry Lemonade Cupcakes Recipe
- The Best Red Velvet Cupcake Recipe in the World
- Chocolate Peanut Butter Cupcakes
- Orange Soda Cupcakes
- Delicious Cupcakes
- Cherry Limeade Cupcakes
- Delicious Key Lime Cupcakes
- Easy Carrot Cake Cupcakes Recipe
We love to hear from you. If you make these Girl Scout Cupcakes Recipe, please leave us a star review.
Girl scout cookie thin mint cupcakes
Ingredients
- Cupcake Ingredients:
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Chocolate Ganache Ingredients:
- 2/3 cup chocolate chips
- 2-3 tablespoons heavy whipping cream
Instructions
- Cupcakes:
- Preheat oven to 350°F and line pan with silicone or paper cupcake liners.
- In a large bowl, whisk sugar, eggs, brown sugar, vanilla extract and oil together.
- In a different bowl combine all of the dry ingredients – flour, cocoa powder, baking soda, baking powder and salt.
- Pour half of these dry ingredients into the liquid mixture. Stir well.
- Add in the milk and gently stir again. Add in the rest of the dry ingredients, being careful not to over mix.
- Fill the cupcake liners half full and bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely.
- Chocolate Gonache:
- To make the gonache, add the chocolate chips and whipping cream together in a small bowl and microwave for 40 seconds. Remove from the microwave and stir. Continue to microwave until smooth.
- Frost Cupcakes:
- Dip the cooled cupcakes into the gonache and turn right side up to allow gonache to set on top.
- Use the vanilla frosting or your favorite homemade frosting recipe, adding small amounts of green food coloring until you have reached your desired colored.
- Pipe frosting onto the cupcakes and top with a Thin Mints cookie! You can even crush up a few extra cookies and sprinkle them over the top for more yummy deliciousness!
Anne – The recipe includes 2 eggs. I added it to the ingredients list. Thank you!
Eggs?