If you like Girl Scout Thin Mint cookies, then you have come to the right place. Or if you are simply a fan of the deepest, richest, chocolate cupcake with creamy mint frosting, then you are also in the right place. On the other hand, if chocolate just does not rock your world, please feel free to move on. I will contemplate whether you are allowed to return. Kidding…just kidding.
Thin Mints have a special place in many peoples’ hearts. Are you one of those? Do you have a freezer stocked full of Thin Mints yet? As a Girl Scout leader for seven years, I have seen some pretty obsessed Thin Mint fans while selling cookies with my troop.
While the girls were “boothing”, inoccently standing in front of the local Michael’s Craft store, hoping someone would buy A BOX, one super duper customer purchased a whole case of Thin Mints, handing over a cool $50 and telling them to keep the change ($2). My girls did a happy dance that day whoever you are so thank you.
I’m beginning to think the Thin Mint should have its own Facebook page, PR person and possibly should tour on its own and have a solo career. If you have been without Thin Mints your whole life and have no idea what all this nonsense is about, I am sorry. Just go to Ebay, and you will find dozens of cookies being sold and you, too, can have Thin Mints at your disposal.
Anyhow, onto the cupcakes. The cake recipe for these beautiful babies come from Death By Chocolate…only the best cookbook in history. It is honestly the richest, most chocolaty cupcake you will ever try and as the book title dictates, you just may die from chocolate when you eat this and you know what, nothing else will matter.
If you think I am exaggerating here, just glance at the recipe; unsweetened chocolate, semisweet chocolate and TWO CUPS of CHOCOLATE CHIPS go into these life altering cupcakes. Then I added a cream cheese, mint flavored frosting and crushed Thin Mints to sprinkle over the top.
Hold your horses and anything else around you because this cupcake will most assuredly make the world spin faster.
—If you are not convinced, please make the cupcakes, take a big bite and hold on to nothing, nada. When you are flat on the ground, I will laugh. Yes, I have a fairly sick sense of humor.
“Granny Twitchell’s Secret Chocolate Cupcake Recipe“ adapted from Marcel Desaulnier’s life altering cookbook, Death By Chocolate
10 ounces semisweet chocolate, broken in 1/2 oz. pieces (just use good quality chocolate chips for ease)
1 c. heavy cream (yeah…this ain’t no diet recipe)
2 oz. unsweetened chocolate, broken into 1/2 oz. pieces
1/2 c. granulated sugar
1 t. pure vanilla extract
3/4 c. cake flour
1/2 t. baking soda
1 c. chopped Thin Mint Cookies (not pulverized, just chopped about the size of a chocolate chip)
Creamy Mint Frosting (or leave out the mint and it’s delicious cream cheese frosting)
8 oz. softened cream cheese
1 c. butter, slightly softened
1 box (16 oz) of confectioners sugar
1/2 t. natural mint extract
Just a drop or two of green food gel…just a bit to give it a tinge of green.
1/2 c. of Thin Mint Cookies pulverized in the food processor or chopped finely.
The Wilton Frosting Tips which changed my life can be found by clicking on the link. The large star (#22) makes nice large swoops and are E-A-S-Y to make your cupcakes look all that. Don’t forget to buy the huge coupler as well.
Topping: Crushed Thin Mints or Oreos (if using crushed Oreos, you could leave out the mint extract and add vanilla extract instead and make a Cookies and Cream cupcake)
Preheat your oven to 325 degrees Fahrenheit. Prepare a cupcake pan with liners.
Heat water (only half way full) in the bottom of a double boiler or simply use two sauce pans; one pan that can sit on top of the other. In the top pan, place 1o 0z. semisweet chocolate, heavy cream and unsweetened chocolate and cover tightly with plastic wrap for 8 minutes.
While the chocolate is melting, place eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together on medium speed until it is a light yellow color and thickens up just a bit. See photo above. This will take about 4 minutes. Add the melted chocolate while your beater is slowly mixing. I pour just a little in at a time so that my eggs don’t scramble. That would be very bad news this far into the recipe so please heed my warning, pour slowly with beater on slow speed. Add the flour and baking soda. Mix just barely until combined. Then add your chopped Thin Mints.
Ladle your batter with an ice cream scoop, until 2/3 full, into each cupcake liner. Bake for 20-25 minutes or until slightly firm to the touch and “set”.
Frosting: Using a stand mixer fitted with a paddle attachment, beat together on high speed the cream cheese and butter. Add the powdered sugar. No need for sifting, just beat the heck out of it and it will smooth out. Add the vanilla and beat together adequately. In a large Ziploc bag, place a few Thin Mint cookies (about 6) , seal the bag shut and roll over it back and forth with your rolling pin. This is a great time to get out your aggressions.
Frost your cupcakes and sprinkle cookie crumbs over the top and voila… you have the perfect chocolaty, minty cupcake. Cheers!
March 2, 2011 at 8:58 am
Chocolate Cupcakes make me smile, smile big..love it!!! Those are really stunning and so delicious!
March 2, 2011 at 9:01 am
Chocolate + mint is my husbands all time favorite flavor combination. I can’t wait for our next romantic dinner in because I will definitely be surprising him with these.
March 2, 2011 at 9:36 am
Oh so yummy! I’m such a Thin Mint-aholic!!! Love them!! These look great! A good way to make an already sweet treat that much better!!
March 2, 2011 at 8:07 pm
March 2, 2011 at 10:09 am
they look perfect… you make such a nice job of the swirl on top….I know it is not exactly simple now that I have actually tried one. I wonder if I even have this particular tip in my little kit.
I’m thinking cream cheese would make a much stiffer icing … and, therefore… would work better for the frosting….. …yes…. must try it some day….. failing that…. can you come here to show me how to do it? …. or hey…maybe I’ll just come there… it’s probably warmer… and……. you bake! tea and a chocolate cupcake please……
March 2, 2011 at 11:14 am
Oh my gosh….I will include the link in my recipe (just give me a minute) to the Wilton large tips that changed my decorating life. They make it EASY to make it look pretty with large swoops of frosting. I have been spending the last several months trying to replicate the cupcakes from “Stay Calm Have a Cupcake” and finally have the tips of my dreams. Thanks for the compliments! 🙂
March 2, 2011 at 5:24 pm
OMG THIN MINTS!!!!!!!!! I love them so.
March 4, 2011 at 11:39 am
Thank you for supplying us with some. Can’t wait for your b-day party!
March 2, 2011 at 7:52 pm
Do you know something in choclate, mint and banana. know its weird buy hubby loves thoose
March 2, 2011 at 8:02 pm
I will give it some thought. Truthfully, I have not made anything with mint, chocolate AND bananas, but I suppose you could make a banana chocolate chip cupcake and add mint frosting?
March 2, 2011 at 8:35 pm
O.M.G. You have NO idea how many frozen thin mints I am capable of consuming. The beauty of that cookie is that they are SOOOOOO good straight from the freshness-preserving freezer. I, honestly, love nothing more than a thin mint. The Samoas, they try, but they just will never be a thin mint. I’m 99% sure Ill be making these ASAP. Love. Hearts.
March 2, 2011 at 8:38 pm
P.S. Its hurts my heart that Death By Chocolate was my first cookbook, that I still have it, and that I’ve utilized it so infrequently. Note to self: Fix this.
March 3, 2011 at 1:53 pm
I would have to agree with “yourself”…fix this problem and make the cupcakes tout de suite. Ok? The Death by Chocolate cookies might be the first ones I’d check off the list though…or the browneis…or…
March 3, 2011 at 1:25 pm
My husband adores those mint cookies. I think he’d be crazy about these cupcakes, too!
March 3, 2011 at 1:39 pm
These cupcakes are spectacular! I love these.
March 3, 2011 at 4:02 pm
Love thin mints, love cupcakes, so thin mint cupcakes have to be a winner! They look fantastic!
March 3, 2011 at 5:37 pm
Oh my goodness! I am a total chocoholic and thin mints are my favorites (along with samoas) How can I have never heard of the death by chocolate cookbook? It may be dangerous for me to have it, but I’m off to check that out on amazon. Have a great day!
March 3, 2011 at 5:51 pm
Wonderful recipe, Geni 🙂
I’ve made the Tagalongs and Thin Mints from scratch, but haven’t made them into cupcakes. Gotta try this one. The cupcake looks truly divine with all the fancy swirls and such. What a pro you are!
Here’s my post on Tagalongs…super simple to make:
March 3, 2011 at 7:06 pm
I LOVE mint and chocolate. It’s absolutely one of my favourite combinations. For awhile, there was a three musketeers dark mint chocolate bar that was incredible, but it seems to have disappeared. To answer this craving though, I’m totally going to make these cupcakes! Thanks for sharing!
March 3, 2011 at 10:43 pm
This look divine! Stunning photography!
Great blog; happy I found you!
March 4, 2011 at 6:37 am
Wow….that is one decadent cupcake…I must make this. 😉 Beautiful job!
March 4, 2011 at 10:07 am
Wow, these are stunning and a spectacular use of thin mints! This is my first visit to your blog, which is fantastic! So happy to have found it! Cheers, Nina
March 4, 2011 at 10:50 am
OMG, Geni, these look decadent! I wish I had a freezer full of thin mints! Nice step by step photos, you make it all look so easy!!
March 4, 2011 at 11:10 am
this cupcakes look really amazing. thank you for sharing this with us and have a great weekend.
March 4, 2011 at 11:41 am
Thank you to everyone for your nice comments. Enjoy your Thin Mints!
March 4, 2011 at 11:50 am
Those look great! Next best thing to baking those delicious cup cakes is having someone bake them for you and then bring them over, I have the milk! My mint fantasy is chocolate mint ice cream with?
March 4, 2011 at 12:52 pm
Next time I make them I will bring some to you, dad.
March 4, 2011 at 10:18 pm
Hi, Geni. I put chocolate-mint in the same category as chocolate-malt and chocolate-coffee (or mocha, sometimes). Is there a better dessert combination possible? This is just another recipe right up my alley.
Just last weekend during a trip to Seattle, I had to pick up a box of the Thin Mints. Some day I should explain how the Canadian Girl Guide Thin Mint varies from the American version. Wouldn’t you like to know?!?
March 6, 2011 at 7:18 am
I would like to know how the Canadian variety differs. How could they possibly improve on a dark chocolate, crispy cookie with mint covered in chocolate?! Great chocolate pairings, I would have to add peanut butter though.
March 5, 2011 at 7:32 am
I am so disappointed that I have not seen a SINGLE girl scout this cookie season! I’m going to have to make it up for it by making these cupcakes. They sound so delicious!
March 5, 2011 at 8:39 am
Oh this is to die for, I know what Lee and I will be making tonight. 🙂
March 5, 2011 at 7:13 pm
I do love thin mints! And I DON’T have a freezer full of them right now because even if I had bought a freezer full of them, they would already be gone. These cupcakes look even better than the thin mints alone!
March 6, 2011 at 1:06 am
Chocolates and Mint are a perfect combination, this recipe really rocks!
March 6, 2011 at 8:46 am
Oh wow, these sound amazing. I love thin mints, and am also a fan of mint chocolate chip ice cream, so these are right up my alley! Beautiful job! Great, now I am craving a thin mint!
March 6, 2011 at 10:00 am
looks yummy! maybe i should try making this too!
March 6, 2011 at 10:13 am
I’m not a huge fan of choc and mint but my hubs is, these looks so beautiful!
March 6, 2011 at 11:17 am
I am a huge fan of thin mints!! I have 2 boxes in my pantry right now and i think i night have to make these!! Thanks for the recipe!!
March 7, 2011 at 7:17 pm
Let me know how it goes!
March 6, 2011 at 3:00 pm
G.S. Thin Mints are my favorites, but I haven’t even seen one G.S. yet?!? These sound fabulous, and I’ll have to try them, with a substitute on top:)
March 6, 2011 at 3:36 pm
These look so perfect!! 🙂
March 7, 2011 at 11:45 am
March 7, 2011 at 4:39 pm
These look so absolutely amazing!! I’m a huge fan of the mint and chocolate combo, so I’m so excited to try these out, hopefully sometime soon!
March 9, 2011 at 7:43 am
Can we just discuss how not nice you are for posting this recipe? Now I am going to be forced to make these and then eat them all. This will not help my ever expanding waistline!! 🙂
April 5, 2011 at 11:23 am
I love this part!!!…”—If you are not convinced, please make the cupcakes, take a big bite and hold on to nothing, nada. When you are flat on the ground, I will laugh. Yes, I have a fairly sick sense of humor….” Bwaaaaa ha ha ha ha ha!!!! You love chocolate AND are twisted…awesome!…First, first time visiting your blog c/o “Babygirl”, second, these cupcakes look freaking awesome and will be made in the very near future…lastly, your chocolate malt cake looks awesome too! Have a great day and I look forward to reading more posts!
April 6, 2011 at 9:57 am
Yes, I can have a twisted sense of humor and I truly appreciate you reading the post. 🙂
July 24, 2011 at 7:47 pm
Lovely photo! The dark background is very effective.
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May 3, 2012 at 1:52 pm
I’ve made these several times now. I have many friends of mine addicted lol! Thanks for a fabulous recipe!
May 3, 2012 at 2:38 pm
You are so welcome! Really, your sweet comment made my day. Thank you!
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