Thin Mint Cupcakes

Welcome to the last cupcake in my Girl Scout Cupcake Series! Over the course of the month, we’ve had Tagalong Cupcakes, based on my personal favorite Girl Scout cookies. There were the intensely peanut buttery Do-si-do Cupcakes. And last week, we had Samoa Cupcakes for people who like that sort of thing, which I hear are delicious, but cannot confirm. <3

Today we tackle the best-selling Girl Scout cookie, Thin Mints! Thin Mints are the favorite cookie of almost everyone I know, so pressure was high to get this cupcake right. And you know what? I feel pretty good about these.

Ingredients

• Cupcakes
• 3/4 cup and 2 tablespoons (125g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/4 cup and 2 tablespoons (30g) cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk shaken
• 1/4 cup vegetable oil
• 1 large egg room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup hot coffee
• 3/4 to 1 teaspoon peppermint extract
• Chocolate Coating
• 2/3 cup (4oz) semi-sweet chocolate chopped (high quality chips or baking chocolate are fine)
• 1 tablespoon canola or vegetable oil

Instructions

1. Cupcakes
2. Preheat oven to 350°F and line cupcake cups.
3. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. In a medium bowl, whisk together buttermilk, oil, egg, and vanilla.
5. Add wet ingredients to dry and slowly whisk until combined.
6. .............................

For Full Recipes Please See : bakingmischief.com

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