If you like thin mints, you will love these cupcakes – each component highlights the mint flavors, chocolate and they all come together to make thin mints even better.
Thin Mint Cupcakes
1 cup coffee
16 tbsp. (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
1 box Thin Mint cookies (32 cookies), chopped
Chocolate Mint Buttercream
2 sticks unsalted butter, room temperature
2 cups powdered sugar
1 tsp. vanilla extract
1 tsp. peppermint extract
3/4 cup semisweet chocolate chips, melted and cooled
2 Tbsp. heavy cream
15 Thin Mints, halved
To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners.
Combine the coffee and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Allow to cool slightly.
In a large bowl, combine the sugar, flour,salt and baking soda.
In the mixer bowl with paddle attachment, beat and blend together sour cream and the eggs. Add the coffee-butter mixture and continue beating until combine. Mix on low speed until the dry ingredients are well blended.
Add and fold the chopped Thin Mint cookies into batter.
Divide the batter equally between the liners, filling them from 2/3 to 3/4.
Bake about 17 minutes.
Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the chocolate mint buttercream, in a standing mixer fitted with a whisk, mix together butter and half of the powdered sugar until combined.
Add the rest of the sugar and mix until completely incorporated. Then whisk for 2-3 additional minutes until the mixture is light and fluffy.
Add the vanilla and peppermint extracts and mix until combined.
Pour in the melted chocolate and cream and mix for 2-3 minutes.
Frost the cupcakes and then top each with a Thin Mint per desire.