Today is National Chocolate Mint Day, a holiday dedicated to all those lovers of chocolate mint. And what better time to celebrate a day that extols chocolate mint than right in the middle of the Girl Scout Cookie season?
Who doesn’t love those Thin Mint cookies?
Did you know that Thin Mints have been around since 1953 and are still the most popular of all the Girl Scout cookies? Bet you can’t eat just one!
However, if you can exercise a bit of self-control and not gobble up that entire box in one sitting, there are quite a few ways to use Thin Mints in baking. Here’s one of them:
Super Moist Thin Mint Cupcakes
Yield: 12-14 cupcakes
Ingredients:
3/4 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 tsp. vanilla extract
1/2 cup buttermilk
8 Thin Mints, crushed
Note: eggs and buttermilk should be at room temperature before adding.
Preheat oven to 350 degrees F. Line muffin pans with cupcake liners and set aside.
In a large bowl whisk together first five ingredients and set aside.
Beat eggs, sugars, oil and vanilla until smooth. Alternating dry ingredients and buttermilk, gently stir into sugar/egg mixture. Don’t overmix. Fold in crushed Thin Mints.
Spoon batter evenly into cupcake liners, filling only halfway. Bake 18-21 minutes or until toothpick inserted into center of cupcakes comes out clean.
Allow cupcakes to cool completely before icing with your favorite chocolate icing.
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