Thin Mint Cupcakes
These Thin Mint Cupcakes are moist chocolate and peppermint cake covered with a smooth chocolate coating. A delicious cupcake version of Thin Mints.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Bakingmischief →Chef's Notes
3/4 teaspoon peppermint extract was plenty for me, but if you love peppermint, you could kick it up to 1 teaspoon.
Cupcakes will keep at room temperature in an air-tight container for up to 3 days.
Small-batch Instructions: To halve the recipe, just remember that there are 4 tablespoons to a quarter cup, so half of 3/4 cups and 2 tablespoons of flour is 1/4 cup and 3 tablespoons and half of 1/4 cup and 2 tablespoons of cocoa powder is 3 tablespoons. You’re also going to have to split an egg for this one. The best way to do that is to whisk the whole egg in a very small bowl and use half of it (about 1 tablespoon and 1 teaspoon or 1 ounce/28 grams by weight).
Freezer Instructions: Cupcakes will keep in an air-tight container in the freezer for up to 2 months. Allow to come to room temperature on a metal rack to prevent the bottoms from becoming soggy or even better, eat chilled.
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