Let Girl Scout cookies inspire cupcakes
Let me begin this blog by saying not many people were actually able to sample the Thin Mint inspired cupcakes I’ll be explaining how to make. My dog, unfortunately, decided to eat 17 of these cupcakes in one sitting while I wasn’t looking. In case you were wondering, if your tubby puppy eats 17 dark chocolate cupcakes, you should immediately induce vomit. This is what my veterinarian told me.
Anyway, the leftovers I had were a big success. People understood, to my excitement, they were supposed to be a cupcake version of a thin mint, and I’ll make this easy recipe again.
To make them, choose your favorite dark chocolate cupcake mix and the recommended ingredients. Then get some peppermint (or spearmint, it doesn’t matter) extract. Finally, you’ll need cream cheese, powdered sugar and some decorative icing. I chose black because I really wanted to play up to black and white look, but this is where you get to be creative.
Make the cupcakes following the simple box directions, then add half a tablespoon of your mint extract. Start baking and make your homemade icing while you wait.
To make the icing, mix four ounces of cream cheese with half a teaspoon of mint extract while slowly mixing in two cups of powdered sugar. I use a whisk for mixing. If you prefer your arm not to fall off, do not add all two cups at once. Add half a cup at a time until it blends. This way, you’ll also be able to see the consistency of your icing. The creamier it is, the easier it is to spread, but the less it will hold its shape on the cupcake.
After the cupcakes cool, spread on the white, minty icing and start decorating. I tried all four shapes that came with my icing and found the most user friendly shape was the star shape. For further decoration on some, I added chocolate chips too.
These cupcakes are both refreshing and rich, plus, you can make them year round, unlike real Thin Mints.
