Foodie Friday: Thin Mint Cookies & Cream Cupcakes

Hello!

 

 

It's that beautiful time of year again. Girl Scout cookies are for SALE!
Which means my favorites are ready to be eaten Thin Mints. I love them!

They have always been my favorite ever since I was a little girl. Now I was never a girl scout but I was an honorary Boy Scout. (My brother was one and my parent's were the troop leaders so I went along and did everything the boys did. ) I've even made my own pinewood derby car but that's a different story for a letter date.

 

If your not American than you've probably never had Thin Mints, they are dark chocolate minty goodness. Normally I am not a dark chocolate fan but once you add mint to the mix I'm in heaven.

 

This year I wanted to try incorporating them into baking. I had a few ideas. So fear I've only tried this one but I think it turned out pretty good so I thought I'd go along and share it with you.

 

 

 

 

 

Cupcakes:

 

 

 

8 tablespoons unsalted butter

1 3/4 cups sugar

2 eggs

2 1/2 Cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2 1/4 teaspoons pure vanilla extract

1 1/4 cup whole milk

10-12 Thin Mint Cookies

Combine eggs, sugar, butter & in mixer. Add salt, baking powder, vanilla, milk and flour. Make sure your mixer is on a low speed. Once flour is combined with all the other ingredients make sure everything is mixed. Take off stand, with spoon or spatula fold in cookies.

Place in cupcake holders and bake 20 minutes at 350 F

 

 

 

 

Frosting:

4 tablespoons unsalted butter

4 cups confectioners sugar

1/4 teaspoon vanilla extract

6 ounces cream cheese
Add a little milk if to thick for your liking


Mix cream cheese and butter once good and combined add vanilla then slowly add in the confectioners sugar. After you've piped on the frost add additional crushed cookies.


I hope you enjoy this recipe!


~Love
Emily