These cupcakes use just one sleeve of thin mints so try to exercise some self-control and save a sleeve to try these out. Once you’ve tried thin mint cupcakes you will fall in love with the popular cookie all over again. Not that you ever fell out of love with it.
As seen in: Thin Mint Cupcakes and Kestilos Russian Piping Tips
Thin Mint Cupcakes
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Preheat oven to 350°F. Line a standard-size cupcake tin.
Add dry ingredients into a mixing bowl and mix on low until blended.
Add softened butter, and mix on medium high until blended. Scrape sides and paddle(s) as needed.
Switch mixer on low and add eggs, milk, melted coconut oil, and vanilla. Mix on medium speed for two minutes. Switch to low and slowly add water while mixing.
Spoon mix into cupcake liners to fill them each halfway.
Bake for about 18-20 minutes. Check for doneness by inserting a clean toothpick in the center of a cupcake -- the cupcakes are done when the toothpick is clean upon removal.
Once done, remove tin from oven and cool the cupcakes for about 5 minutes. Remove cupcakes and allow to finish cooling on a wire rack.
Frost each cooled cupcake using your favorite frosting (confession -- we used store bought).