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Whole Wheat Thin Mint Chocolate Cupcakes Recipe
Start enjoying brand new Thin Mint addictions when you make up a batch of these amazing Whole Wheat Thin Mint Chocolate Cupcakes!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Author:
Pamela
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.