Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thin Mint Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Thin Mint Cupcakes are rich chocolate cupcakes infused with refreshing peppermint flavor, topped with creamy peppermint buttercream and finished with a silky chocolate ganache. They deliver the perfect balance of cool mint and deep cocoa in every bite.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes

Ingredients

  • For the cupcakes:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup coconut oil, melted
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • For the peppermint buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 2 teaspoons peppermint extract
  • 2 tablespoons heavy cream
  • 2–3 drops green food coloring (optional)
  • For the chocolate ganache:
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Cream sugar and butter until light and fluffy.
  3. Add melted coconut oil and mix well.
  4. Beat in eggs one at a time, then mix in vanilla and peppermint extracts.
  5. In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
  7. Divide batter evenly into liners, filling about two-thirds full.
  8. Bake 18–22 minutes until a toothpick inserted comes out clean.
  9. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
  10. For frosting, beat butter until creamy. Gradually add confectioners’ sugar.
  11. Add peppermint extract and heavy cream; beat until fluffy. Add food coloring if desired.
  12. Pipe or spread frosting onto cooled cupcakes.
  13. For ganache, heat cream until just simmering and pour over chocolate chips. Let sit 2–3 minutes.
  14. Stir until smooth, then mix in salt and vanilla.
  15. Cool slightly and spoon over frosted cupcakes.

Notes

  • Do not overbake to maintain moisture.
  • Allow ganache to cool slightly before topping to prevent melting the frosting.
  • Measure flour accurately for best texture.
  • Food coloring is optional for decorative appeal.
  • Store in a cool place to maintain ganache consistency.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 620
  • Sugar: 52 g
  • Sodium: 280 mg
  • Fat: 38 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 68 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Find it online: https://cooksplash.com/thin-mint-cupcakes/