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I am always on the hunt for new desserts that wow and boy do I have a treat for you! This Thin Mint Chocolate Cupcake Recipe is something worth trying. The mixture of mint and the chocolate together is simply decadent. The next time you’re looking for a dessert that makes your mouth water, this is it.
Of course, I promise that the process of the Thin Mint Chocolate Cupcake Recipe is also incredibly easy. Nothing tastes better than a dessert that doesn’t keep you in the kitchen all day and still comes out looking amazing! So go find a girl scout and get to enjoying these decadent Thin Mint Chocolate Cupcakes!
Thin Mint Chocolate Cupcake Recipe
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 8 ounce package reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 - 1 1/2 teaspoon mint extract
- 2 cups heavy cream
- Preheat the oven to 350F degrees.
- In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined
- Set aside.
- In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
- Pour half of the wet ingredients into the dry ingredients
- Next add half of the buttermilk
- Gently stir - about 5 stirs
- Repeat with the remaining wet ingredients and buttermilk
- Add 8 crumbled Thin Mint cookies to the mix and fold in
- Stir until just combined. The batter won't be very thick
- Pour the batter into the liners - fill only 3/4 full
- Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean
- Allow to cool completely before frosting
- Combine the cream cheese, sugar, mint extract in a large mixing bowl or the bowl of a stand mixer.
- Fit the mixer with the whisk attachment and mix on medium speed until smooth.
- While the mixture is still whipping, slowly pour in the heavy cream.
- Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.