When I think of childhood treats and nostalgic flavors, my mind always wanders to the delicious thin mints I would eagerly anticipate each spring as Girl Scout cookie season rolled around. Those crisp, minty delights paired so perfectly with a warm cup of tea or a glass of milk make my heart flutter with sweetness. Now, imagine transforming that cherished flavor into a cupcake! Yes, that’s right! These Girl Scout Thin Mint Cupcakes encapsulate everything we love about those iconic cookies, all in a moist, chocolatey package simmering with peppermint goodness.
Do yourselves a favor: gather your friends and family, pop these cupcakes into the oven, and let the aroma fill your kitchen. You’ll be greeted with delightful oohs and aahs when they take that first bite!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 18 minutes
- Total Duration: 33 minutes
- Portion Size: 12 cupcakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 250 calories
- Protein: 3g per serving
- Carbs: 33g per serving
- Fats: 12g per serving
- Fiber: 1g per serving
- Sugars: 20g per serving
- Sodium: 150mg per serving
Why You’ll Love This Girl Scout Thin Mint Cupcakes
These cupcakes capture the essence of thin mints: chocolate and mint unite in each fluffy bite. The subtle crunch of the Thin Mint cookie on top adds a whimsical touch that makes them as delightful to look at as they are to eat. Perfect for celebrations, birthday parties, or quiet evenings when you just want to treat yourself, these cupcakes bring a bit of joy to any occasion!
The Complete Cooking Journey
Let’s embark on the journey of cupcake magic! From mixing to baking, and finally indulging, each step is a delight.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- 1/2 cup frosting (preferably chocolate or mint)
- Thin Mint cookies (for garnish)
Method
Step 1: Preheat Your Oven
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. This part is crucial, as it ensures your cupcakes will bake evenly and lift out of the pan beautifully.
Step 2: Prepare the Dry Ingredients
In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk them together until they are well combined and fluffy. This mixture is the foundation of your delicious cupcakes!
Step 3: Mix the Wet Ingredients
In another bowl, mix the softened butter, buttermilk, eggs, and peppermint extract until well combined. The butter should be creamy and smooth, and the peppermint will add that dreamy essence of mint we love.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Mix until just combined, being careful not to over-mix. We want our cupcakes to be light and airy!
Step 5: Incorporate Chocolate Chips
Fold in the chocolate chips gently. This will give your cupcakes those lovely pockets of melty chocolate.
Step 6: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This will allow enough room for them to rise without overflowing.
Step 7: Bake the Cupcakes
Bake for 15-18 minutes, checking for doneness by inserting a toothpick in the center. If it comes out clean, it’s time to take them out!
Step 8: Cool Completely
Once baked, let the cupcakes cool completely in the pan. This is essential—after all, we want to ensure the frosting doesn’t melt away into a puddly mess!
Step 9: Frost with Love
Frost the cooled cupcakes with chocolate or mint frosting. The frosting is what seals the deal in making them decadent and delightful.
Step 10: Garnish Your Cupcakes
Top each cupcake with a Thin Mint cookie for decoration. Not only does this look darling, but it also adds that signature crunch that ties it all together.
Serving Suggestions & Pairings
Serve your cupcakes alongside tall glasses of milk or hot cups of coffee. These treats are perfect for after-school snacks, birthday parties, or as a special treat during your next cozy movie night. Pair them with some fresh berries for a burst of color and flavor!
Storage & Leftovers Guide
Store these cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to enjoy them later, freeze them without frosting for up to 2 months. Just let them thaw before adding fresh frosting for the ultimate taste!
Kitchen Wisdom & Success Tips
- Be gentle: When mixing, keep things light to avoid dense cupcakes.
- Check doneness: Every oven is different, so start checking your cupcakes at the 15-minute mark.
- Personalize your frosting: Mix in extra peppermint extract for an added punch of flavor if you love that refreshing mint!
Flavor Variations & Adaptations
If you’re feeling adventurous, swap the chocolate chips for white chocolate or sprinkle in some crushed nuts. You can even experiment with different extracts, like vanilla or almond, to complement the mint!
Reader Questions & Solutions
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What can I use instead of buttermilk?
- You can easily make a substitute with regular milk by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.
-
Can I make these cupcakes gluten-free?
- Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check that your other ingredients are also gluten-free.
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What if I don’t have peppermint extract?
- You can use vanilla extract as an alternative, but you’ll lose that minty flavor.
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How can I tell if my cupcakes are done baking?
- Inserting a toothpick in the center of a cupcake will help you determine doneness. It should come out clean or with just a few crumbs.
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Can I use homemade frosting instead of store-bought?
- Definitely! Homemade frosting can be tailored to your preferences and will add a personal touch to your cupcakes.
Wrapping Up
Now that you’re armed with this delightful recipe, it’s time to bake your way to happiness! These Girl Scout Thin Mint Cupcakes are sure to become a favorite in your baking repertoire. So go ahead, whip them up, and share them with loved ones or savor some for yourself—just don’t forget a glass of milk! Enjoy the heavenly journey of baking, and let every bite remind you of sweet memories and joyful moments. Happy baking! 🧁✨
Print
Girl Scout Thin Mint Cupcakes
- Total Time: 33 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious cupcakes inspired by the classic Thin Mint cookies, featuring chocolate and mint flavors in every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- 1/2 cup frosting (preferably chocolate or mint)
- Thin Mint cookies (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well combined.
- In another bowl, mix the softened butter, buttermilk, eggs, and peppermint extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 15-18 minutes, checking for doneness with a toothpick.
- Once baked, let the cupcakes cool completely in the pan.
- Frost the cooled cupcakes with chocolate or mint frosting.
- Top each cupcake with a Thin Mint cookie for garnish.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Personalize frosting by adding extra peppermint extract for more flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
