Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 sleeve of Thin Mint cookies, crushed
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, beat the eggs, vegetable oil, and vanilla extract together until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. Fold in the crushed Thin Mint cookies.
6. Fill each cupcake liner about 2/3 full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 270mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or almond milk with 1 tablespoon of vinegar or lemon juice added to it.
- If you don't have Thin Mint cookies, you can use any other chocolate cookie or wafer.
Variations:
- Add a teaspoon of peppermint extract to the batter for a stronger mint flavor.
- Top the cupcakes with a swirl of mint buttercream frosting and a Thin Mint cookie.
Tips and tricks:
- Make sure to crush the Thin Mint cookies into small pieces so they distribute evenly throughout the batter.
- Don't overmix the batter or the cupcakes will be tough.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust them with powdered sugar.
Garnishes:
Top each cupcake with a Thin Mint cookie or a sprig of fresh mint.
Pairings:
Serve the cupcakes with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
These cupcakes are a dessert on their own and don't need any side dishes.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time by a few minutes.
- If the cupcakes are too dense, you may have overmixed the batter. Mix the ingredients until just combined.
- If the cupcakes are too moist, you may have added too much liquid. Make sure to measure the ingredients accurately.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cupcakes in a cool, dry place to prevent spoilage.
Food history:
Thin Mint cookies were first introduced by the Girl Scouts in 1953. They are now one of the most popular Girl Scout cookie flavors.
Flavor profiles:
These cupcakes have a rich chocolate flavor with a hint of mint from the Thin Mint cookies.
Serving suggestions:
Serve these cupcakes at a party or as a special treat for yourself or your family.
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