Thin Mint Cupcakes

• Milk chocolate cake mix
• Eggs
• Oil
• Water (measurements for the eggs, oil and water will change based on which brand of cake mix you purchase)
• Green cupcake liners
• Cupcake pan
• Girl Scout Thin Mint cookies
• Mint extract 

Thin Mint Cupcakes with Cake Mix Frosting Ingredients 

• Sweet cream butter, softened
• Powder sugar
• Vanilla
• Heavy whipping cream
• Cocoa powder
• Mint extract
• Leaf green coloring
• Chocolate fudge sauce to drizzle
• 2 bowls
• Medium star tip and pastry bag 

Mint Chocolate Cupcakes Directions

1. Preheat oven to 350 and line cupcake pan with the liners.

2. In a medium bowl, combine the cake mix, eggs, oil, extract and water and mix until combined.

3. Take half a package of the cookies and place into a ziplock bag, crush the cookies into small pieces and then mix in with the cake batter.

4. Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about ¾ of the way full.

5. Bake in the oven for about 21 minutes.

6. Pull out and place on the side to cool.

How to Make Thin Mint Buttercream Frosting

1. In a standing mixer, combine the butter, powder sugar, vanilla and heavy whipping cream. Mix on medium speed until stiff peaks form.

2. If frosting is soft, add ¼-1/2 C powder sugar until you get thick frosting.

3. Split the frosting in half, add the mint extract and green food coloring to one bowl of frosting. 

4. Add the second bowl of frosting back into the standing mixer and add the cocoa powder. Mix until the cocoa powder is combined and chocolate frosting is made.

5. Scoop the green frosting into one side of the piping bag and the chocolate frosting on the other side. 

6. Take the cooled cupcake and start piping frosting from the edge to the center.

7. Drizzle the chocolate sauce and top with a thin mint cookie.

8. Enjoy!