battling for the ultimate baking merit badge? these thin mint inspired cupcakes will knockout the competition, leaving you with a sweet addition to tote on your sash.
- 1 box thin mints, divided
- 1 1/2 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 ounces 70 percent cacao chocolate, coarsely chopped
- 1 cup boiling water
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 2 1/4 cups sugar
*in a bit of a time-crunch? a boxed duncan hines devil’s food cake mix will do the trick, too!
- 12 tablespoons unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
- 8 tablespoons mint bailey’s
- preheat oven to 350 degrees F.
- line two cupcake pans with liners & drop one thin mint cookie into the bottom of each liner.
- sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.
- put the chocolate in a heatproof bowl and pour the bowling water over it. whisk until the chocolate is melted. let the mixture cool for 15 minutes.
- in a separate bowl, whisk together the buttermilk and vanilla. set aside.
- in the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. reduce the speed to low and slowly pour in the oil, whisking until combined, about 30 seconds. raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.
- reduce the speed to low and slowly pour the cooled chocolate mixture into the egg mixture. slowly pour in the buttermilk and vanilla mixture. add the sugar and whisk until the batter is smooth and liquid. about 2 minutes.
- stop the mixer. remover the bowl and add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand. the batter may still look a little lumpy, stop mixing.
- pour the batter through a medium-mesh sieve into a large measuring cup or bowl to remove any lumps. press against the solids in the sieve with a rubber spatula to push through as much batter as possible, then discard the lumps. divide the batter between the cupcake liners. bake until the tops spring back when lightly pressed and a tester inserted in the center comes out clean, about 20-25 minutes. transfer the pans to a wire rack and let cool completely in the pan. makes about 2 dozen cupcakes.
- for the frosting, crush about 10-12 thin mints. set aside.
- add the butter to the bowl of a stand mixer fitted with the paddle attachment. beat on medium speed until fluffy and smooth, about 5 minutes. add the sifted confectioners’ sugar, a few heaping tablespoons at a time, until fully incorporated. add the mint bailey’s and continue mixing until fully incorporated. raise the speed to high and beat an additional 4 minutes.
- fold in the crushed thin mints, frost the cooled cupcakes as desired, and garnish with the remaining thin mints.
*adapted from miette’s double chocolate cake