Thin Mint Chocolate Cupcakes

Name: Thin Mint Chocolate Cupcakes
Ingredients: FOR THE CUPCAKES:; 3/4 cups Cocoa Powder; 3/4 cups Hot Water; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1-1/4 teaspoon Salt; 1-1/2 cup Unsalted Butter; 2-1/4 cups Granulated Sugar; 4 whole Eggs; 1 Tablespoon Vanilla Extract; 1 teaspoon Mint Extract; 1 cup Sour Cream; 14 whole Thin Mint Cookies, Crushed; _____; FOR THE FROSTING:; 4 cups Confectioners Sugar; 1/2 cups Unsalted Butter, Softened; 1/8 teaspoons Salt; 1-1/2 teaspoon Mint Extract; 1/4 cups Milk; 2 dashes Green Food Coloring (more Or Less, Per Preference); 6 whole Thin Mint Cookies, Cut Into Quarters

23 ingredients

9 steps

Ingredients

FOR THE CUPCAKES:
3/4 cups Cocoa Powder
3/4 cups Hot Water
3 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1-1/4 teaspoon Salt
1-1/2 cup Unsalted Butter
2-1/4 cups Granulated Sugar
4 whole Eggs
1 Tablespoon Vanilla Extract
1 teaspoon Mint Extract
1 cup Sour Cream
14 whole Thin Mint Cookies, Crushed
_____
FOR THE FROSTING:
4 cups Confectioners Sugar
1/2 cups Unsalted Butter, Softened
1/8 teaspoons Salt
1-1/2 teaspoon Mint Extract
1/4 cups Milk
2 dashes Green Food Coloring (more Or Less, Per Preference)
6 whole Thin Mint Cookies, Cut Into Quarters

Directions

1

Cupcakes:
2

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
3

Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
4

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla and mint extracts, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Add the crushed Thin Mints to the batter. Mix until just combined.
5

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
6

Frosting:
7

In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached. Stir in desired amount of green food coloring and stir.
8

Frost each cupcake with frosting. Top with green sprinkles and a quarter chunk of thin mint cookie
9

Serve immediately or wait to top the cupcakes with cookies right before serving