Thin Mint Cupcakes

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

Thin Mint Cupcakes

Thin Mint Cupcakes

Yield: 2 dozen
Cook Time: 18 minutes
Total Time: 18 minutes


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



  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.


  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.


  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.


  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!


Grinch Cookies

I am so super excited to be a part of the 1st Annual Great Food Blogger Cookie Swap!   The cookie swap had over 600 participants in it’s first year… I’d say that was a HUGE SUCCESS!

I was paired up with two other fabulous military wives and bloggers here in Europe to send a dozen of my homemade cookies to!

Carrie Fields of Fields of Cake and Other Good Stuff

Jessica Sutherland of Jessica Lynn Writes

These fabulous ladies received one of my most favorite recipes for holiday cookies, but with a twist!  I took my tried and true recipe for sugar cookies and added a little mint, dark chocolate chips, and green food coloring turning them into “Grinch Cookies”!  Green and black mint chocolate chip cookies!  Seriously so YUM!

(Sorry, the only picture I snapped before I packaged them up was this pic with my camera phone!)

Grinch (aka Mint Chocolate Chip) Cookies
Makes 3 dozen cookies

3/4 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp peppermint or mint extract
4-5 drops green food coloring
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp milk
1 cup dark chocolate chips (I used Nestle brand)

  1. In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.
  2. Add the eggs and beat on high for 2 minutes or until smooth and fluffy.
  3. Add the peppermint extract and food coloring and mix until all the color has been combined.  Make sure to scrape the sides of the bowl to make sure all the color is incorporated.
  4. In a medium bowl, whisk together the flour, baking powder and salt.
  5. In three parts, add the flour.  Between each addition add a tablespoon of milk.  Mix flour only until combined.
  6. Fold in the dark chocolate chips.
  7. Cover dough and place in freezer for 20-30 minutes or chill in refrigerator for at least an hour.
  8. While the dough is chilling, preheat your oven to 400 F degrees.  Line a cookie sheet with parchment paper.
  9. After the dough has chilled, scoop 1-1 1/2 inch balls onto the cookie sheet 2in apart.  Press each ball gently until flat (unless you want little round ball cookies, then leave them round).  The rounder the edges of your cookies, the rounder they will bake.  If you like imperfection like I do… just leave them with jagged, rough edges.  I pressed a couple extra dark chocolate chips into the top of a few of the cookies, just cause it’s pretty!
  10. Bake 7-8 minutes.  Do not over bake!  You want the bottoms to just begin to get golden, brown but not dark!
  11. Leave cookies on pan for 30 seconds before removing to a wire rack to cool completely.

White Chocolate Candy Cane Blossoms

A twist on a traditional blossom cookie, these White Chocolate Candy Cane Blossoms are sure to please the Christmas cookie lover in your family! 

Halloween is barely over…. Thanksgiving is still two weeks away… but this girl has CHRISTMAS on the brain!  Last weekend I made white chocolate peppermint cupcakes for the craft fair which were a HUGE HIT.

I had some left over Hershey’s Candy Cane Kiss chocolates and figured I’d come up with something delicious to make with them.

Peanut butter blossom cookies are traditionally made with a peanut butter cookie and a Hershey Kiss… but I thought, what about a white chocolate cookie and a Candy Cane Kiss?  PERFECT!

Now, I know that white chocolate liqueur might not be easy to find… so you could make these with vanilla extract and some milk instead of the liqueur.  But, if you can find the white chocolate… use it.  It’s subtle but SO YUMMO.

White Chocolate Candy Cane Blossoms

White Chocolate Candy Cane Blossoms

Yield: 2 dozen
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes


  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 3 tbsp white chocolate liqueur
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Green and red sugar crystals
  • 1 bag of Hershey's Candy Cane Kisses


  1. Preheat oven to 350 F degrees.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking soda.
  3. Cream together, with an electric mixer, the butter and sugar.
  4. Add the egg and beat on high for 2 minutes or until smooth and fluffy.  Scrape the sides and beat again for 1 minute.
  5. Mix in the white chocolate liqueur.
  6. Add the flour and mix on medium speed just until combined.  Scrape the sides of the bowl to ensure all the flour is incorporated.  Do not over mix.
  7. Roll 12 1-inch balls of dough in the red sugar crystals and place on cookie sheet.
  8. Roll 12 1-inch balls of dough in the green sugar crystals and place a cookie sheet.
  9. Bake one cookie sheet at a time for 8-10 minutes.
  10. Cool on pan for 1 minute then place an unwrapped Candy Cane Kiss in the center of each cookie.
  11. Remove to a wire rack to cool completely.