Mint Chocolate Cupcakes with Cookie Topping
Do you have a love obsession with chocolate and mint? If you like the taste of Thin Mint cookies, you are going to love this Mint Chocolate Cupcakes with a Cookie Topping.
Chocolate and mint are the perfect combination. Most people love it. So when I made these chocolate mint cupcakes, there was never any doubt that it would be a hit. Now I make these chocolate mint cupcakes with cookie topping for get togethers and parties.
These cupcakes give you the minty chocolate cookies everyone loves, with the sweet smooth texture of a homemade chocolate cupcake, some yummy mint frosting, and suddenly you’ve got an old favorite in a brand new dessert. These are wonderful for parties, or buffets, and they’re sure to be a hit.
What to Serve with Mint Chocolate Cupcakes
If you are making Mint Chocolate Cupcakes for a get together or party, especially a birthday party, you might like
- Healthier Birthday Cake Smoothie
- If these mint chocolate cupcakes are not chocolatey enough for you, try drizzling a little Chocolate syrup over the top.
- I love coffee when I have dessert. If you do try: 3 Ways to Make Cold Brew Coffee.
Variations to Mint Chocolate Cupcakes
- Icing: While these cupcakes have a mint icing, you can make an Easy Cream Cheese Frosting. You can still add the mint extract as well.
Ingredients for Mint Chocolate Cupcakes
For the Cupcakes:
- flour
- baking soda
- baking powder
- salt
- cocoa
- sugar
- brown sugar
- vegetable oil
- vanilla
- heavy cream
- eggs
- chocolate mint cookies
For the Frosting:
- Butter
- Vanilla
- Heavy Cream
- Mint Extract
- Powdered Sugar
- Aqua Color Gel Food Coloring
- Multi-colored confetti sprinkles
How to Make Mint Chocolate Cupcakes
In the mixing bowl of a stand mixer, mix the sugar, brown sugar, oil, vanilla, cream, and eggs, until well blended and creamy. In another bowl, sift the flour, and add the baking soda, baking powder, salt, and cocoa, and stir until well blended. Combine the flour mixture with the egg and milk mixture a little at a time until all the flour is added, and all ingredients are well blended. Crush half the chocolate mint cookies in a Ziploc bag, and add them to the mixing bowl, and stir to blend.
NOTE – if the batter appears to thick or dry, add a little more cream, a teaspoon at a time, until smooth.
Line a muffin tin with cupcake liners, and fill them ½ full with the chocolate mint batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. When cupcakes are done, remove from oven to a wire rack to cool.
While cupcakes are cooling, make the frosting. Add the butter, vanilla, cream and mint extract to a mixing bowl, and blend with the whisk attachment until smooth and creamy. Add the Aqua food coloring gel a ½ teaspoon at a time until you get the color desired. Place the mixing bowl in the refrigerator while the cupcakes cool. When the cupcakes are completely cooled, take the frosting out of the refrigerator, and place it in a pastry bag, using the small star tip. Pipe frosting onto cupcakes in a swirl, coming to a peak. Sprinkle with confetti sprinkles, and crushed cookie crumbs, and place a cookie in the frosting before serving. Enjoy!
MINT CHOCOLATE CUPCAKES with Cookie Topping
Ingredients
- 2 cups of flour – sifted
- 1 teaspoon of baking soda
- 1 Tablespoon of baking powder
- ¼ teaspoon of salt
- ⅔ cup of cocoa
- ¾ cup of sugar
- ½ cup of brown sugar
- ⅓ cup of vegetable oil
- 2 teaspoons of vanilla
- ¾ cup of heavy cream
- 2 large eggs
- 1 package of chocolate mint cookies
FOR THE FROSTING:
- 1 stick of butter – softened
- 1 teaspoon of vanilla
- ¼ cup of heavy cream
- 1 – 2 teaspoons of mint extract according to taste
- 2 – 3 cups of powdered sugar
- Aqua color Gel food coloring I used Wilton
- Multi colored confetti sprinkles
Instructions
- In the mixing bowl of a stand mixer, mix the sugar, brown sugar, oil, vanilla, cream and eggs, until well blended and creamy. In another bowl, sift the flour, and add the baking soda, baking powder, salt, and cocoa, and stir until well blended. Combine the flour mixture with the egg and milk mixture a little at a time until all the flour is added, and all ingredients are well blended. Crush half the chocolate mint cookies in a Ziploc bag, and add them to the mixing bowl, and stir to blend. NOTE – if the batter appears to thick or dry, add a little more cream, a teaspoon at a time, until smooth.
- Line a muffin tin with cupcake liners, and fill them ½ full with the chocolate mint batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. When cupcakes are done, remove from oven to a wire rack to cool.
- While cupcakes are cooling, make the frosting. Add the butter, vanilla, cream and mint extract to a mixing bowl, and blend with the whisk attachment until smooth and creamy. Add the Aqua food coloring gel a ½ teaspoon at a time until you get the color desired. Place the mixing bowl in the refrigerator while the cupcakes cool. When the cupcakes are completely cooled, take the frosting out of the refrigerator, and place it in a pastry bag, using the small star tip. Pipe frosting onto cupcakes in a swirl, coming to a peak. Sprinkle with confetti sprinkles, and crushed cookie crumbs, and place a cookie in the frosting before serving. Enjoy!
