Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup hot water
- 1 sleeve of Thin Mint cookies crushed
- 1 cup butter softened
- 4 cups powdered sugar
- 1/4 cup milk
- Green food coloring optional
- Crushed Thin Mint cookies for garnish
Instructions:
Warm up the oven to 350F 175C and put paper liners in a cupcake pan
Sift the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl
Add the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract to a different bowl and mix them together using a whisk
Add the wet ingredients to the dry ones and mix them together until everything is well mixed
Add the crushed Thin Mint cookies and mix them in
Add the hot water slowly to the batter and mix it in until its smooth
Its okay that the batter isnt very thick
Fill up each cupcake liner about two thirds of the way to the top with batter
In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
On a wire rack, let the cupcakes cool all the way down
Make the mint buttercream frosting while the cupcakes cool
Put the softened butter in a bowl and beat it until its smooth
Mix the powdered sugar and milk in slowly until the mixture is smooth and fluffy
If you want a minty color, you can add green food coloring
Place the mint buttercream frosting on top of each cupcake after it has cooled
You can pipe or spread it on
For an extra touch of flavor and texture, top with crushed Thin Mint cookies
Serve your tasty Thin Mint Cupcakes and enjoy them
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