Introduction
Thin Mint Cupcakes are a delicious twist on the classic Girl Scout cookie. Combining rich chocolate flavors with cool mint and a smooth chocolate ganache, these cupcakes offer the perfect balance of indulgence and refreshment. Whether you’re a fan of the original Thin Mints or simply love mint-chocolate desserts, these cupcakes will quickly become a favorite for any occasion—from bake sales to birthday parties.
The History
Thin Mints have been a beloved part of American culture since their introduction by the Girl Scouts in 1951 under the name “Cookieweenies.” Renamed “Thin Mints” in 1963, they became one of the most popular cookies sold during the annual Girl Scout Cookie Sale. The idea of transforming them into cupcakes is a modern culinary trend that allows people to enjoy the same iconic flavor combination in a soft, moist, and more customizable dessert format. Over the years, bakers across the globe have adapted this concept into countless variations, from layer cakes to ice cream sandwiches.
Ingredients Breakdown
- All-Purpose Flour: Provides the structure for the cupcake batter.
- Cocoa Powder: Adds deep chocolate flavor and color without adding extra fat.
- Baking Soda: A leavening agent that helps the cupcakes rise and remain light.
- Salt: Balances sweetness and enhances overall flavor.
- Granulated Sugar: Sweetens the batter and contributes to texture and crust formation.
- Eggs: Bind the ingredients together and add moisture and richness.
- Milk: Thins the batter slightly and adds moisture for a tender crumb.
- Vegetable Oil: Keeps the cupcakes moist and prevents them from drying out.
- Vanilla Extract: Enhances flavor depth and complements both chocolate and mint notes.
- Peppermint Extract: Gives the distinct Thin Mint taste; adjust according to preference.
- Hot Water: Added at the end of mixing to thin the batter and make it more aerated.
- Dark Chocolate: Used for ganache topping; high-quality chocolate gives a smoother, richer result.
- Heavy Whipping Cream: Creates a silky and stable ganache when melted with chocolate.
- Crushed Thin Mints: For garnish, giving texture and reinforcing the signature flavor.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another bowl, mix wet ingredients: sugar, eggs, milk, oil, vanilla, and peppermint extract until well combined.
- Gently fold wet ingredients into dry ingredients, mixing until just incorporated.
- Add hot water to the batter and stir until smooth. The mixture will be thin—this is normal.
- Fill each cupcake liner about ⅔ full using a scoop or spoon.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- To make the ganache, heat heavy cream in a saucepan until just simmering, then pour over chopped dark chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth.
- Once ganache has cooled and thickened slightly, frost each cupcake using a piping bag or spatula.
- Top with crushed Thin Mint cookies and serve chilled or at room temperature.
Tips
- Use room temperature ingredients for the batter to ensure even mixing and texture.
- Don’t overmix the batter once combining wet and dry ingredients to avoid tough cupcakes.
- If ganache is too runny, refrigerate it for 10–15 minutes to thicken before applying.
- For a smoother frosting application, chill the cupcakes briefly before frosting.
- Use a piping tip like Wilton 1M for professional swirls on top.
- Store cupcakes in an airtight container in the fridge for up to 3 days to maintain freshness.
- You can freeze unfrosted cupcakes for up to 2 months. Wrap individually and thaw at room temperature before frosting.
Variations and Customizations
- Dairy-Free: Substitute dairy-based cream with coconut cream or almond milk.
- Gluten-Free: Use gluten-free all-purpose flour blend instead of regular flour.
- Chocolate Drizzle: Add a drizzle of melted white chocolate over the ganache for contrast.
- Peppermint Bark Style: Top with crushed candy canes or white chocolate shavings.
- Layered Version: Cut cupcakes horizontally and fill with mint-flavored buttercream before frosting.
- Coffee Infusion: Add 1 tsp instant espresso powder to the batter to enhance chocolate flavor.
- Alcohol Option: Add a splash of peppermint schnapps to the ganache for adult-friendly cupcakes.
Health Considerations and Nutritional Value
While Thin Mint Cupcakes are a treat best enjoyed in moderation, there are ways to make them healthier:
- Lower Fat: Replace oil with unsweetened applesauce (use a 1:1 ratio) for a lighter version.
- Reduced Sugar: Substitute granulated sugar with coconut sugar or a natural sweetener like monk fruit or erythritol.
- Fiber Boost: Add ¼ cup of ground flaxseed or oat flour to increase fiber content.
- Protein Boost: Use protein pancake mix or add a scoop of chocolate protein powder to the dry ingredients.
Average per serving (without modifications): ~250–300 calories, 12g fat, 30g carbs, 2g fiber, 20g sugar, 3g protein.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups granulated sugar
- 2 large eggs
- ⅔ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ⅔ cup hot water
- 8 oz dark chocolate, chopped
- ⅔ cup heavy whipping cream
- 6–8 Thin Mint cookies, crushed (for topping)
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat sugar, eggs, milk, oil, vanilla, and peppermint extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in hot water until the batter becomes smooth and thin.
- Pour batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- For the ganache, heat heavy cream in a small saucepan until just steaming but not boiling.
- Pour hot cream over chopped dark chocolate in a bowl and let sit for 2–3 minutes.
- Stir until smooth and glossy. Let cool for about 10–15 minutes until thickened.
- Frost each cupcake with the ganache using a piping bag or spatula.
- Top with crushed
