Mini Thin Mint Cupcakes Recipe

Adorably delicious mini cupcakes recipe featuring Thin Mint Girl Scout cookies. Devil's Food Cake base, thin mint cookie icing & garnish.

👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jessica Pinney📖 cookingwithjanica

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat your oven to 350 degrees.

Sift the devil's food cake mix into a bowl and set aside.

In a large bowl, combine the eggs, butter, milk, sour cream, and vanilla extract.

eggs3½ cup melted butter (slightly cooled)butter (softened)1 cupmilk1 cup¼ cup sour cream or milk

Stir in the cake mix.

Once mixed thoroughly, fill each mini-cupcake space of your mini-cupcake pan ¾ of the way full.

Bake for ⏱️ 8-10 min. or until an inserted toothpick comes out clean.

While cupcakes are cooling, make the frosting.

Beat the softened butter for ⏱️ 2 min.

½ cup melted butter (slightly cooled)butter (softened)1 cup

Add cocoa powder, vanilla extract, peppermint extract, and milk or sour cream (I used sour cream) and beat again.

milk1 cup¼ cup sour cream or milk

Mix in crushed cookies and slowly add in powdered sugar until you reach your desired consistency.

Pipe frosting on to cooled cupcakes and top with sprinkles.

Cut extra cookies into quarters and put one quarter on top of each of the cupcakes.

calories

125 kcal

serving Size

1 g

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