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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thin Mint Cupcakes Recipe

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This recipe for Thin Mint Cupcakes is from Fisher's & Phillips' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcake ingredients:
2 eggs
½ c. granulated sugar
½ c. brown sugar
⅓ c. vegetable oil
2 tsp. vanilla extract
¾ c. flour
½ c. unsweetened cocoa powder
½ tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
½ c. milk

Chocolate Gonache Ingredients
⅔ c. chocolate chips
2-3 tsp. heavy whipped cream
Directions:
Directions:
Preheat oven to 350°F and line pan with cupcake liners.
In a large bowl, whisk sugar, eggs, brown sugar, vanilla extra and oil together.
In a separate bowl combine dry ingredients. Flour, cocoa powder, baking soda, baking powder and salt. Pour in half of these dry ingredients into the oil mixture and stir.
Add milk and gently stir again, adding the rest of the dry ingredients. Be careful not to over mix.
Fill cupcake liners half full and bake for 15-20 minutes or until inserted toothpick comes out clean. Allow to fully cool.
Start making the gonache by adding chocolate chips and whipping cream in a small bowl and microwave for 40 seconds. Remove and stir and continue to microwave until smooth.
Dip cooled cupcakes into the gonache and turn right side up to allow gonache to set.
Using your vanilla frosting or favorite homemade frosting recipe, adding small amounts of green food coloring until you have reached your desired color.
Pipe frosting onto your cupcakes and top with Thin Mints! I also crushed up a few and scattered them over the top for more yummy deliciousness!
Number Of Servings:
Number Of Servings:
12-14 cupcakes

 

 

 

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