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These moist and tender Mint Chocolate Cupcakes are studded with mint cookies and topped with a mint buttercream frosting and cookie garnishes.  They’re great for St. Patrick’s Day or whenever you’re wanting a sweet treat!!

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A mint chocolate cupcake in a white cupcake liner with crushed cookies around it.

Who else gets super stoked when Girl Scout Cookie season rolls around?! I know I do! Although Samoa cookies (Caramel Delites) are my #1 favorite, Thin Mints are a close second!

I’m a huge chocolate cake fan. So when I had a box of Thin Mints on the counter and was in the mood to bake, I whipped up these Mint Chocolate Cupcakes and had zero regrets! The crunchy cookie on the bottom, the rich chocolate cupcakes and smooth mint buttercream is the perfect combo for flavors and textures.

The ingredients needed to make Dance Around the Kitchen's recipe for Mint Chocolate Cupcakes on a white background.

Ingredients Needed

For the Cupcakes:

  • Chocolate Mint Cookies (such as Girl Scout Thin Mint Cookies®,  Keebler Grasshopper Mint & Fudge Cookies or Great Value Fudge Mint Cookies
  • All-Purpose Flour
  • Sugar
  • Unsweetened Cocoa Powder
  • Salt
  • Baking Powder
  • Baking Soda
  • Vegetable Oil
  • Buttermilk (If you don’t have buttermilk, you can mix ½ tablespoon white vinegar and a scant ½ c milk)
  • Egg – I always use large eggs when baking.
  • Vanilla Extract
  • Hot Coffee (this will not give a coffee flavor, it’ll simply enhance the flavor of the chocolate; if you don’t have coffee, you can use hot water instead)

Mint Buttercream and Garnishes

  • Salted Butter – Can also use unsalted butter and add 1/4 salt to the frosting.
  • Powdered Sugar – aka confectioners’ sugar.
  • Milk or Heavy Cream
  • Peppermint Extract
  • Green Food Coloring, if desired
  • Additional Cookies, for garnish
Closeup of a white tray with several cupcakes on it and a gray background.

How do you make Chocolate Mint Cupcakes?

First, you’ll want to preheat the oven and gather all of your ingredients, muffin liners and a muffin tin. (Have you ever gotten halfway through a recipe just to realize you’re missing something? Been there, done that!)

Thin Mint cookies in cupcake liners in a tin.

Next, it’s time to prepare the cupcake tins. You’ll place 16 cupcake liners in a tin and place a cookie (Thin Mint Girl Scout Cookies or an generic brand of the cookie) at the bottom of each. This cookie will be a delicious surprise when someone bites into the cupcake! 🙂 

Place the remaining 8 cookies into a plastic baggie and crush them into pea-sized (or smaller) pieces. These will be mixed into the batter later on.

Make the cupcakes:

Start by combining the dry ingredients in a large mixing bowl or in the bowl of a stand mixer.

Then in a separate bowl, whisk together all the wet ingredients except for the coffee. Once it’s whisked together, slowly add the coffee as you whisk constantly so you don’t curdle the eggs. 

Pour the wet ingredients into the dry ingredients and mix on low speed until combined. Use a rubber spatula to scrape down the sides and make sure everything is incorporated. Then you’ll mix on high for two minutes then stir in the cookie crumbs.

Now that the cupcake batter is ready, you’ll fill each liner about ⅔ full and bake. I recommend setting your timer for 14 minutes. Depending on your pan and your oven, it might take 14 minutes or it could take a bit longer. Use a toothpick to determine when the cupcakes are done.

Frost and garnish the cupcakes:

Once the cupcakes are completely cooled, it’s time get frost and garnish them. To make the mint frosting, you’ll start by whipping the butter in a large bowl until it’s light and fluffy with an electric mixer.

Chocolate cupcakes with mint buttercream piped on top of them on a black wire cooling rack.

Then, you’ll add the remaining ingredients and whip for a couple minutes for a smooth and creamy consistency. Add the frosting to the cupcakes with a piping bag or a knife and garnish with additional cookies, sprinkles or chopped Andes mints, if desired.

Can I make cupcakes ahead of time and freeze them?

You bet!! Simply bake the cupcakes, let them cool completely, place them in resealable freezer bags (or tightly sealed containers) and freeze.

When you’re ready to eat them, simply take them out of the freezer and let them come to room temperature. Then, frost, garnish and serve the cupcakes!

Other Cupcake Recipes I Love

A chocolate cupcake with mint frosting on a white background.

Mint Chocolate Cupcakes

Author: Kelsey
Prep Time 20 minutes
Cook Time 15 minutes
Cool Time 30 minutes
Total Time 1 hour 5 minutes
16 cupcakes
These moist and tender Mint Chocolate Cupcakes are studded with mint cookies and topped with a creamy mint buttercream.

Equipment

  • muffin tin

Ingredients
 

Cupcakes*

  • 24 thin chocolate mint cookies divided
  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder sifted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup hot coffee

Mint Buttercream and Garnishes

  • 1 cup salted butter room temperature
  • 3 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 2 drops green food coloring
  • Additional cookies for garnish if desired

Instructions

  • Preheat oven to 350°F and prepare cupcake tin with liners.
  • Add a cookie to the bottom of each of the 16 cupcake liners.
    24 thin chocolate mint cookies
  • Place the remaining cookies into a bag and crush them into pea-sized crumbs. Set aside.
  • Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
    1 cup flour, 1 cup sugar, 6 tablespoons cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 teaspoon baking soda
  • In a separate bowl, whisk together the oil, buttermilk, egg and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
    1/4 cup vegetable oil, 1/2 cup buttermilk, 1 egg, 1 teaspoon vanilla, 1/2 cup hot coffee
  • Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through. Stir in the cookie crumbs.
  • Fill cupcake liners about 2/3 full and bake for 14-17 minutes or until a toothpick comes out clean. (A few crumbs sticking to the toothpick is fine, but you don't want it gooey).
  • Cool in the pan for a few minutes then remove to a wire cooling rack to cool completely.
  • In a stand mixer with the paddle attachment, beat the softened butter for a minute or until light and fluffy. Add powdered sugar, milk, extract and coloring. Beat on high for 2 minutes. If the frosting is too thin, add additional powdered sugar (1/4 c at a time). If it's too thick, add additional milk (1 tsp at a time). You can also add additional mint extract and/or coloring if you'd like.
    1 cup salted butter, 3 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, 2 drops green food coloring
  • Use a knife or a piping bag to top the cooled cupcakes with frosting and garnish with additional cookies.
    Additional cookies for garnish

Notes

You can opt to use a box mix for the cake portion if you prefer.  However, please note that it will make a few more cupcakes than the recipe I have written out in the recipe card.

Nutrition

Calories: 395kcal | Carbohydrates: 56.8g | Protein: 2.7g | Fat: 18.9g | Saturated Fat: 10.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.7g | Trans Fat: 0.5g | Cholesterol: 41.8mg | Sodium: 286mg | Potassium: 80.7mg | Fiber: 1.2g | Sugar: 43.9g | Vitamin A: 115.4IU | Calcium: 28.4mg | Iron: 0.9mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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One Comment

  1. LeeAnne C says:

    These cupcakes would be perfect for making with the kids as it would be a great way for them to celebrate St. Patrick’s Day and their green.