This is the time of year when I stock up on bottles of Guinness, Baileys and well…..all things Green.

To make dozens and dozens of Guinness and Baileys Cupcakes, of course!

But this year, I wanted to go a different route and since my niece (alright, more like my sister) was selling Girl Scout Cookies, utilizing the beloved Thin Mint® Cookies was a no brainer!

 

 

These cuppies were a great alternative to celebrate St. Patrick’s Day. Rich and moist chocolate cake filled with chunks of  Thin Mint® Cookies and topped with a lightly minty buttercream and cookie. DEE-LISH!

But if you aren’t big on Thin Mints® (which may be slightly CRAZY!), try one of these other GREEN LOVING cuppies!

Chocolate Stout Cupcakes with Irish Cream Buttercream

Fluffy Lime Cupcakes with Lime Whipped Cream

But no matter which sweet treat you choose, have a Happy St. Patrick’s Day!!!!

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Thin Mint-Chocolate Cupcakes
Makes 2 Dozen Cupcakes

Ingredients:

Cupcakes:
½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1½ Teaspoons Baking Soda
½ Teaspoon Baking Powder
½ Teaspoon Salt
1¼ Cups Granulated Sugar
5 Ounces Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cup Strong Brewed Hot Coffee
2/3 Cup Vegetable Oil
2 Large Egg
1 Teaspoon Vanilla Extract
2 Cups Thin Mint® Cookies (or other chocolate mint cookies), roughly chopped

Buttercream:
4 to 5 Cups Confections Sugar, sifted
2 Cups Unsalted butter, at room temperature
4 to 5 Tablespoons Milk
½ Teaspoon Mint Extract

Garnish:
1 Dozen Thin Mint® Cookies, cut in half
Shamrock Sprinkles

Preheat oven to 350 degrees. Place paper liners in muffin pans and put one cookie on the bottom.

Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract.  Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Fold in chopped Thin Mint® Cookies. Scoop batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle in the milk and whip until combined. Mix in the mint extract. Add the rest of the powdered sugar until your desired consistency has been achieved.

Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie and sprinkles.

ENJOY!