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Oh Girl Scout cookies….how I adore you! It’s really a very good thing that you can only buy them once a year. I think I’d weigh a ton if they were readily available year round.
This year I bought my typical 9 boxes (thin mints, samoas, and trefoils….my personal favorites) and had originally intended to hoard them like I normally do. Typically I share with Nate and that’s it, Girl Scout cookies are NOT for kids (as far as I’m concerned 🙂 ). I even went as far as to make them their own cookies so they wouldn’t eat my special ones.
Then one day I was watching Studio 5 and Lizzy from Your Cup of Cake was there sharing her Oreo Hostess Cupcakes. Needless to say they looked amazing and I immediately started thinking about making my Girl Scout cookies MORE than just cookies. Now I have a new dream….use my cookies for good, something I can share with others (if my name was Rapunzel I would probably sing a song about my dream).
My first dream to become reality is the Thin Mint Cupcake. Don’t they look yummy?!
Here’s the recipe with a few pictures to help you along the way.
Thin Mint Cupcakes
Recipe adapted from Your Cup of Cake by Jenn Crookston
Preheat oven to 350*
Step 1. Make the batter.
For the cupcake batter I used the following:
1 box Chocolate Cake Mix (I used Pillsbury)
1/2 cup oil
3/4 cup buttermilk*
3/4 cup sour cream
2 teaspoons vanilla
(* – I didn’t have buttermilk on hand so I made my own. To make 1 cup of buttermilk pour 1 tablespoon vinegar into a 1 cup measuring cup and then add milk to bring it up to 1 cup, then use how much you need)
I just dumped everything into my mixer and let it mix it up really well.
Step 2. Add 1 Thin Mint cookie into the bottom of each baking cup.
Step 3. Fill each baking cup 3/4 full of the batter.
Bake 15-20 minutes until knife comes out clean.
While the cupcakes are baking make your filling.
For my filling I used 1 tub of vanilla frosting. I then took 9 Thin Mint cookies and using my tiny little food processor crushed them up into tiny little pieces and mixed them all into the vanilla frosting.
I put the filling mixture into a little baggy and clipped the corner (maybe one day I’ll grow up and buy real frosting bags & tips)
Here are the cupcakes fresh out of the oven. Nice and pretty.
Once they were mostly cool I used a sharp little knife and cut out a little hole in the middle of each cupcake for the filling.
This is the piece I cut out. I put them on a piece of wax paper so they wouldn’t stick and then cut off the cone portion so I would have a flat little lid for the cupcakes.
Here is the cupcake with the filling inside it.
This is how it should look before you flatten it out. See how it’s just a flat little lid?
Here it is just gently flattened out.
At this point you can do what you want for frosting. I used my favorite chocolate frosting. It is the recipe that is on the back of the Hershey’s Cocoa package.
Perfectly Chocolate Chocolate Frosting
1 stick (1/2 c) butter or margarine
2/3 cup Hershey’s Cocoa
3 cup powdered sugar
1/3 cup milk
1 tsp vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and mil, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups frosting.
I frosted each cupcake with the chocolate frosting and then added a little scoop of the filling on top and then broke a thin mint into fourths and added it to the top to make them pretty.
Don’t they look sooo good?!!!
I can honestly say that I will probably never make a plain box of cupcakes again. These are so amazing. They were so easy to make (no harder than just the box) and the difference is extreme. I can’t wait to try more varieties!
I used one box of Thin Mint cookies. Each sleeve has 16 cookies in it for a total of 32 cookies. I put whole cookies in the bottom of 12 cupcakes. I used 3 cookies (broken into fourths) for the tops of the cupcakes, and then 9 for the filling which left me with 8 cookies leftover. I had enough filling to fill top the 12 cupcakes and then enough to fill 12 more cupcakes (just so you have an idea of how much everything made).
Enjoy and let me know if you have any amazing Girl Scout Cookie recipes to share, I am looking for more options!
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thanks Mother-dear. Love you!
Wow these look great! I love Girl Scout cookie season!
Thanks Meg. I love it too!!!
I have one box of thin mints in the pantry. This looks like a great use for them. Just found your blog on Dessert Now Dinner Later. Can’t wait to check thing out! I would love to have you visit my blog.
Thank you Cindy. I hope you enjoy them as much as we did!
(PS I will come check out your blog too, thanks for stopping by)
YUMMM do you have a printer friendly version without pictures ?
I don’t Missie but I’ll try to get one!!
SO delish! I love Thin Mints SO much!
Thanks for stopping by Dorothy. I love them too.
[…] started with the same recipe I used for my Thin Mint Cookie Cupcake. You’re going to make the batter the same way (if you’re not making all of your […]