My sister n law introduced me to the idea of Girl Scout Thin Mint Cookies made into a topping for a cupcake. An easy recipe for these delicious cupcakes is to use box cake and icing. I recently updated the recipe with a homemade alternative, using Martha Stewart’s Devil’s Food Cake and Add a Pinch‘s Class Vanilla Buttercream Frosting, and the results were a delicious success.
Martha Stewart’s Devil’s Food Cake
1 1/2 cup butter, softened
3/4 cup Dutch-process cocoa powder, sifted
1/2 cup boiling water
2 1/4 cups white sugar
1 tablespoon pure vanilla extract
4 large eggs, light beaten
3 cups cake flour, sifted
1 teaspoon baking soda, sifted
1/2 teaspoon of salt
1 cup of milk
Preheat oven to 350 degrees. Prepare a cupcake pan with cupcake liners and set aside.
Combine cocoa and hot water, stirring until smooth, set aside.
In another bowl, cream the butter on low speed until fluffy. Slowly add sugar a little at a time and beat on low about 3 to 4 minutes. Beat in vanilla, then slowly add eggs. Beat batter another minute or two, then scrape down the side of the bowl.
In an additional bowl, combine flour, baking soda, and salt. Whisk milk into cocoa mixture, and with your mixer on low, slowly add flour and cocoa into the butter batter a little at a time, alternating between the two ending with flour.
Using an ice cream scoop, scoop a spoon full of batter into each cupcake liner. Bake cupcakes 18-22 minutes, or until toothpick comes out clean. Cool cupcakes 30 minutes before adding icing. Top cupcakes with a piece of Girl Scout Cookie and crumbs.
Add A Pinch’s Classic Vanilla Buttercream Frosting
1 cup butter, softened
3-4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
Pinch of salt
2 tablespoons of heavy cream
1 box Thin Mint Girl Scout Cookies
Place butter into a bowl and cream butter with mixer about 3 minutes, or until light and fluffy. Add powdered sugar 1/2 cup at a time, mixing until well-combined between each cup. Add in your vanilla and salt. Add heavy cream and continuing mixing 1 or 2 minutes, until light and fluffy. Chop 1 sleeve of cookies on a cutting board until made into small pieces and crumbs. Pour cookie crumbs into frosting, and mix up until cookies are coated in frosting. Using the other sleeve of cookies, carefully cut cookies in half, then in half again. Use the half cookie pieces to top each cupcake. If there are any crumbs left over from cutting the pieces, sprinkle over the cupcakes for garnish.