These Thin Mint Cupcakes are by far the most decadent, minty, chocolaty cupcakes I’ve ever had!
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!!
And this is what you do when you have left over peppermint buttercream. NOM NOM NOM
Chocolate Stout 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
Whipped Chocolate Ganache
- 4 oz dark chocolate, chopped
- 1/3 cup heavy cream
- 1 tbsp corn syrup
- 1 tbsp butter
- 1 tsp vanilla extract
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
- Thin Mint Cookies
- Peppermint Buttercream
- Chocolate Shavings
- Piping bag & large round tip
- Apple corer
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- 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.
- 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.
- 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.
- Fill cupcake liners 3/4 full with batter.
- Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
- Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.
- Place the chopped chocolate in a medium glass bowl.
- In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
- 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.
- Mix in the butter and extract.
- Allow ganache to cool to room temperature.
- Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy. Don't over mix or it will get grainy.
- Cream together the butter and cream cheese.
- Add half the powdered sugar and mix on high until incorporated and smooth.
- Beat in half the vanilla bean cream until smooth. Scrape the sides of the bowl, making sure all the sugar is combined.
- Add the remaining sugar and the peppermint extract.
- Mix in the food gel until it's the color you desire.
- Add remaining vanilla bean cream until you get the consistency you want. Mix on high 3-4 minutes until smooth and fluffy.
- Core each cupcake using the apple corer.
- Fill each cupcake with whipped ganache. (I filled a disposable piping bag, cut off the top and filled each one with that.)
- Using a large round tip and a piping bag, pipe a round swirl of buttercream on to each cupcake.
- Top with a Thin Mint cookie and chocolate shavings.
- EAT! ENJOY!