Start enjoying brand new Thin Mint addictions when you make up a batch of these amazing Whole Wheat Thin Mint Chocolate Cupcakes!
Following is a delicious Whole Wheat Thin Mint Chocolate Cupcakes Recipe and guest post by Pamela… enjoy!!
So I decided to make a Whole Wheat Thin Mint Chocolate Cupcake recipe and it came out DELICIOUS, if I might say so myself. I added a few more ingredients to make a natural mint taste, without adding extract since I didn’t make my homemade extracts yet.
And I think I got it! I used peppermint candies and thin mint cookies, crushed then up in the blender and added them to my basic cupcake recipe… and there you have it… these Whole Wheat Thin Mint Chocolate Cupcakes were born.
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Whole Wheat Thin Mint Chocolate Cupcakes Recipe
{mini cupcakes}
Whole Wheat Thin Mint Chocolate Cupcakes Recipe
Ingredients
- 2 1/2 cups Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Light Brown Sugar
- 1 tsp Vanilla
- 1 cup Buttermilk
- 2 Eggs
- 1 tsp White Vinegar
- 1 cup Canola Oil {or applesauce can be substituted}
- 8 Thin Mint Cookies crushed
- 24 Thin Mint Cookies whole
- 8 tbsp. Unsalted Butter softened
- 8 oz Cream Cheese softened
- 3 cups Confectioners Sugar {powdered sugar}
- Optional: Green Food Coloring
Instructions
- Preheat oven to 350 degrees.
- In medium mixing bowl, combine Flour, Baking Powder, Baking Soda, Salt, and Brown Sugar, stir well, and set aside.
- In large mixing bowl, mix Vanilla, Buttermilk, Eggs, Vinegar, and Oil until well combined.
- Gradually add dry ingredients you had set aside, and mix until well blended.
- Line muffin tins with cupcake liners, and spoon batter into liners about 1/2 way full.
- Bake for 20 minutes for standard cupcakes, or 12 minutes for mini cupcakes.
- Once done cool on wire rack.
- After the cupcakes have cooled, it's time to make the frosting!
- Cream Butter and Cream Cheese together, then add Powdered Sugar one cup at a time, and mix until well combined.
- Optional: You can add in a few drops of green food coloring when mixing the frosting, if you'd like to tint it a pale green.
- Transfer frosting into piping bag, and frost your cupcakes.
- Then, immediately sprinkle crushed Thin Mint Cookies on top of frosting, and add 1 whole Thin Mint Cookie on top of each cupcake.
Pamela is the mama to 6 kiddies, that she wants to see eat healthy. She started making healthy cupcakes and cookies for her family and town, and it is the rave of the neighborhood. She loves to spend time with her family, have her quiet time (when she can get it) and listen to praise and worship music.
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So have you tried this Whole Wheat Chocolate Cupcakes Recipe yet?
Leave a comment and share…
shilpa says
Hi, looks very yummy.. I would like to know if it eggless what is the measurements for wheat cup Cake..
LesliMarie says
These look delicious! Great for a St Pattys Day treat.
Lynn says
So that’s 8 peppermints AND 8 Thin Mints? Or either? Love the idea of using up these candy canes leftover from Christmas!!
Pamela / Pamela's Heavenly Treats says
It’s 8 peppermint candies and 8 thin mint cookies (crushed)