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.
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup and 2 tablespoons (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/4 cup and 2 tablespoons (30g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (shaken)
- 1/4 cup vegetable oil
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 cup hot coffee
- 3/4 to 1 teaspoon peppermint extract
- 2/3 cup (4oz) semi-sweet chocolate (chopped (high quality chips or baking chocolate are fine))
- 1 tablespoon canola or vegetable oil
Instructions
- 1
Preheat oven to 350°F and line cupcake cups.
- 2
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
In a medium bowl, whisk together buttermilk, oil, egg, and vanilla.
- 4
Add wet ingredients to dry and slowly whisk until combined.
- 5
Pour in the coffee and peppermint and whisk until batter is smooth. The batter is going to look alarmingly runny at this point, but don't worry! It's supposed to look like that.
- 6
Fill cupcake cups just 2/3 of the way full, no higher. This should make 15-16 cupcakes. If you have one, transferring the batter to a liquid measuring cup and pouring it into the cupcake cups makes this process much tidier!
- 7
Bake for 17-20 minutes. Try not to open the oven door too often or jostle the pan while cupcakes are cooking. It can cause them to sink. Cupcakes are done when a toothpick inserted into the center comes out clean. Allow to cool in the cupcake pan on a wire rack before adding chocolate coating.
- 8
Place chocolate and oil in a small microwave-safe dish wide enough for cupcake dipping. Microwave on medium in 30 second bursts, stirring in between until all chocolate is melted. Stir vigorously until chocolate is smooth and shiny.
- 9
Dip the tops of the cupcakes in the coating and allow the excess to run off. If you'd like, you can use a toothpick or cake tester to poke holes in the top of the cupcakes like the holes on the cookies. Place on a wire rack to dry. Chocolate will set more quickly in the refrigerator but will set if left on the counter in about an hour.