Thin Mint Cupcakes

Those cute little girls that sit outside every grocery store, every corner waiting to smile up at you and ask "do you wanna buy some girl scout cookies?"

Sucker! I'm a sucker + thin mints are heavenly. We ended up with too many boxes and even though I love them and their thin minty flavor I like them almost more in baked goods.

This recipe makes 36 cupcakes so it's a great way to start working your way through all those boxes you accidentally came home with. They are chocolate cupcakes but have a very mild smooth taste so that the thin mint crumble flavor really does shine through. The nutella frosting helps keep the chocolate taste in check while creating a light creamy top. It is moist and light while the coloring of it all is very appetizing. This cupcake is sure to make you work friends!

Thin mint cupcake:

2 1/4 cup flour

2 1/3 cup sugar

3/4 cup cocoa powder

2 1/2 tsp baking soda

2 tsp baking powder

1 tsp salt

1 1/4 cup buttermilk

3/4 cup brewed espresso; room temp

2/3 cup olive oil

3 eggs

1 tbs vanilla

2 sleeves thin mint cookies; crushed

Makes 36 cupcakes or a 9" 2 layer cake

1   preheat oven to 350 degrees F and line cupcake tin with liners

2   combine flour, sugar, cocoa powder, soda, powder, salt

3   in another bowl combine buttermilk, espresso, olive oil, eggs, vanilla and beat lightly

4   slowly pour milk mixture into flour mixture and beat until combined

5   fill each cupcake liner 2/3 full and sprinkle a tsp of crushed thin mints top of each cupcake

6   bake for 15-20 minutes, a toothpick will come out clean if it's done

Nutella frosting:

1 cup butter; room temp

1 cup nutella

3 powdered sugar

1 tsp vanilla

2 sleeves thin mint cookies

1   beat butter until light and fluffy, then beat in nutella

2   slowly beat in powdered sugar and add in vanilla

3   pipe a dab of frosting on top of each cooled cupcake and top it with a thin mint cookie