If you love the iconic Girl Scout Thin Mint cookies, you’re gonna LOVE this recipe for Thin Mint Truffle Cupcakes!
Confession: In my forty *throat clearing growl* plus years of life on this Earth, I’ve never let one year slip by without indulging in a box or six of Girl Scout Thin Mint cookies. Back in my girlhood, I was a cookie selling MACHINE. I was the one who made all of the other green skirted girls sob their hearts out because they couldn’t win the beloved cookie badge. God bless the poor, defenseless soul that dared to walk in my path with a pocket full of change and a hunger for something sweet. As I grew older, my craving for minty goodness increased to the point where I could smell the cookies baking WEEKS before those cute little girls even began to start selling!
A few years ago, some genius at the Keebler Corporation who I’m convinced used to be a Girl Scout insider, created a Thin Mint knock-off, adorably named Grasshopper cookies. They’re as close to the real thing as a girl can get in the middle of summer, so I use them as backup once my stash of the original scout cookies has long been depleted from the back of my freezer (you DO know that’s the best way to eat them, right? Good. Let’s move on.)
A week or so ago, when 99% of the food bloggers were preparing for St. Patty’s day by posting yummilicious recipes for all things green & minty, yours truly was baking up a batch of sinful chocolate cupcakes with creamy, truffle-filled centers. Umm….Why in the name of all good things did you NOT POST the recipe, Becca? I’m SO glad you asked!! I…I… I have absolutely no idea. But I’m making it up to you right now. Indulge, my friends. One bite of these cupcakes and I’m quite confident that you’ll forgive me. Just please promise me that you won’t harm any Girl Scouts in your mad dash for mint cookies. Grasshopper cookies are sold at nearly every corner convenience store. Relax..everything is going to be fine. Bake these now and you can thank me later. 🙂
Thin Mint Truffle Cupcakes
Rich chocolate cupcakes are stuffed with a truffle combination of cream cheese and Girl Scout Thin Mint Cookies. PURE indulgence, but OH so delicious!
- TRUFFLE CENTERS
- 24 chocolate mint cookies (Girl Scout Thin Mints or Keebler Grasshopper), finely crushed (I used a food processor)
- 4 1/2 ounces Philadelphia® chocolate cream cheese, softened
- CHOCOLATE CUPCAKES
- 24 Thin Mint Cookies, crushed
- 2 cups flour
- 1 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups sugar
- 1/4 cup sour cream (light or fat free also work)
- 1/2 cup melted butter, cooled
- 2 eggs
- 1 cup milk (any variety)
- CHOCOLATE PEPPERMINT GANACHE
- 3 oz. bittersweet chocolate (chips or finely chopped bar)
- 1/3 cup heavy cream
- 1 teaspoon unsalted butter
- 3/4 teaspoon peppermint extract
- Truffle Centers
- Blend crushed Thin Mints and cream cheese until fully mixed. Shape into 1" balls, place on a baking sheet, and refrigerate while making the cupcake batter.
- Heat oven to 350 F. Line 24 cupcake wells with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat sugar and melted butter together on medium speed until well combined. Add eggs and beat to combine.
- Combine milk and sour cream together.
- Beginning with the flour mixture, add flour and milk alternately with three additions of flour and two additions of milk mixture, beginning and ending with flour. Beat until just combined. Stir in the crushed cookies until combined.
- Fill cupcake liners 1/3 full with batter. Place truffle into the center of each liner and top with more batter until 2/3 full. Bake for 19-26 minutes or until tops of cupcakes spring back when lightly touched.
- Cool in pan on rack for five minutes, then remove from pan and transfer to a wire rack to cool slightly.
- While cupcakes are still warm, make the ganache. Place chocolate in a medium to large bowl. Bring heavy cream, butter, and mint extract just to a boil. Pour hot cream mixture over chocolate and let sit for about 5 minutes. Stir until the mixture is smooth and glossy (may take about 3 minutes of stirring)
- Dip the top of each cupcake into the ganache and turn upright or use an offset spatula to spread an even layer of ganache over the top of each cupcake.
- OPTIONAL: While the ganache is still wet, decorate with colored sugar, sprinkles, or other toppings as desired.
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!