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Mint Chocolate Cupcakes w/ Cookie Crust
Love Thin Mints? You'll really like these cupcakes!
Ingredients
Cookie Crust
32
Thin Mint Girl Scout Cookies
or any other chocolate cookie - 2 sleeves
1/2
cup
unsalted butter
melted
Chocolate Cupcakes
1
box of chocolate cake mix
1
box
3.9 oz chocolate pudding/pie filling powder
3
eggs
3/4
cup
oil
1/4
cup
water
1/2
cup
brewed coffee
1/2
cup
sour cream
Mint Buttercream
1
cup
unsalted butter
softened
3 to 3.5
cups
powdered sugar
sifted
1
teaspoon
mint extract
add more for more flavor
2-3
tablespoons
heavy whipping cream
or milk
Instructions
Cookie Crust
Preheat the oven to 350 degrees. Prep your muffin pans. Use cute cupcake liners !
Finely crush the cookies, then add them to a bowl with the melted butter and stir to coat completely.
Fill each cupcake liner with about 3/4 tablespoons cookie mixture - evenly distribute throughout 24 cupcake liners.
Chocolate Cake
Combine all cake ingredients and mix until just combined. Don't over mix.
Fill muffin cups 3/4 way full with batter.
Bake 14-21 minutes, OR until a toothpick comes out clean.
Mint Buttercream:
In a cold mixing bowl, beat butter for about 4-5 minutes, scraping the sides of the bowl often.
Add powdered sugar 1/2 cup at a time. Continue to mix until combined.
On medium-low speed, add in extract.
Stop mixer and add heavy whipping cream (or milk). Slowly increase the speed and leave it beating on medium-high for about 4 minutes.
Use food coloring to make the frosting green.
Frost cupcakes and enjoy!