Thin Mint Cupcakes

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It’s totally that time of year… GIRL SCOUT COOKIE TIME!

I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes.

2 to eat (with in the first 24  hours).

8 to bake with.

Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium sauce pan, melt the butter on medium-high heat.  Add the vanilla beer, whisk together and heat until it just begins to simmer.  Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up.  DO NOT BOIL.  Remove from heat and whisk until smooth.   Cool slightly.
  4. In the meantime, in a large bowl, whisk together the eggs and sour cream.  Slowly pour in the slightly cooled chocolate mixture. NOTE:  DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  5. In three parts, add the flour mixture to the chocolate/egg mixture.  Whisk until smooth.  Scrape the sides and bottom of the bowl, making sure everything is incorporated.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
  3. Pour heavy cream over chocolate and stir until smooth.  If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
  4. Mix in the butter and extract.
  5. Allow ganache to cool to room temperature.
  6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy.  Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

  1.  Cream together the butter and cream cheese.
  2. Add half the powdered sugar and mix on high until incorporated and smooth.
  3. Beat in half the vanilla bean cream until smooth.  Scrape the sides of the bowl, making sure all the sugar is combined.
  4. Add the remaining sugar and the peppermint extract.
  5. Mix in the food gel until it’s the color you desire.
  6. Add remaining vanilla bean cream until you get the consistency you want.  Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

  1. Core each cupcake using the apple corer.
  2. Fill each cupcake with whipped ganache.  (I filled a disposable piping bag, cut off the top and filled each one with that.)
  3. Using a large round tip and a piping  bag, pipe a round swirl of buttercream on to each cupcake.
  4. Top with a Thin Mint cookie and chocolate shavings.
  5. EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

26 Comments
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26 Comments on Thin Mint Cupcakes

  1. Taylor
    April 16, 2012 at 8:45 pm (2 years ago)

    I’ve seen a lot of other thin mint cupcake recipes that use mint extract instead of peppermint. What’s the difference between the two and could your recipe use mint extract rather than peppermint? My mom is worried they won’t be “minty” enough.

    Reply
    • JavaCupcake
      April 17, 2012 at 7:55 am (2 years ago)

      If you only have mint extract, that will be fine too. I just enjoy the flavor of peppermint extract more. And yes…. they will be plenty minty. The extract goes a long way! ENJOY!

      Reply
  2. Amber
    July 11, 2012 at 8:39 am (2 years ago)

    just found your blog and I am totally in LOVE!! Thank you sooooo much for sharing I cant wait to try this recipe tonight!Just wondering do you think you can use the same recipe and make a cake? Thanks!

    Reply
    • JavaCupcake
      July 12, 2012 at 11:13 am (2 years ago)

      Yes, absolutely. Just increase the baking time! :)

      Reply
  3. Shelby Joseph
    August 31, 2012 at 1:17 am (2 years ago)

    I absolutely love the idea of this cake. I am making cupcakes for a friends birthday, and she loves mint chocolate. How do you think these would be if i put a thin mint cookie in the bottom of the tin before baking? I’ve seen the idea of the cookie at the bottom with an oreo, and just wanted some suggestions! Thanks!

    Reply
    • Betsy ~ @JavaCupcake
      August 31, 2012 at 9:29 am (2 years ago)

      I think that’d be a GREAT idea!!! Would just add another minty, chocolaty dimension to the cupcake! YUM!!! PLEASE, let me know how they turn out!! xoxo
      Betsy

      Reply
  4. Martha Wald
    March 7, 2013 at 4:04 am (1 year ago)

    Love this recipe! Bought 5 more boxes todsy!

    Reply

2Pingbacks & Trackbacks on Thin Mint Cupcakes

  1. [...] Thin Mint Cupcakes From Java Cupcake [...]

  2. [...] chocolate cake and adapted it to include the Frango Mint Chocolates! YUM!  Since I’ve done a chocolate mint cupcake before that was topped with a green mint buttercream, I wanted to do something different with these and top them with a chocolate frosting that had more [...]

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