Description
Delicious cupcakes inspired by the classic Thin Mint cookies, featuring chocolate and mint flavors in every bite.
Ingredients
Scale
- 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