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Wednesday, March 30, 2011

{Fun with Girl Scout Cookies: Thin Mint Cupcakes}

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It’s a universally acknowledged truth that people go a little nutso in the period leading up to Girl Scout Cookie season.

The order is placed weeks in advance. Then the waiting begins.

Will it ever end?

Just when it seems like it will never come, dawn breaks over the day that little knock comes at the door. “Hi! I have your Girl Scout cookies!”. You resist the urge to sweep the young girl into your arms and dance with her. Hands shaking, you reach out, grasp your boxes, and flee into the recesses of your house where you can eat a cookie (or 12) in peace.

But do you ever feel like you need more?


I didn’t think so, but I’m going forward with this post anyway.

Here are my favorites.

Did ya’ll see the cookie amount is getting less and less? They think we won’t notice. Oh, we NOTICE when our Thin Mints get fewer.

Can’t fool us, you crafty she-devil Girl Scouts!

The Incredible Shrinking Cookie Box.

Soon, we’ll be paying $3.50  for 6 cookies and a cute picture on the cover.

But we’ll do it.

For the love of Girl Scout Cookies.

Anyhoo.. .This recipe requires chocolate cake. Pick any. Pick Pioneer Woman’s Best Sheet Cake Ever.  Pick Martha Stewart’s One Bowl Chocolate Cake. Pick Duncan. Pick Betty. We don’t judge. We’re even ok with that Dough Boy

Then take one sleeve of Thin Mint cookie and crush finely. You can use a food processor, but I prefer the ole ziploc bag and rolling pin method. That way they are fine, but not TOO fine.

After you’ve mixed your cake together, throw in the Thin Mint crumbs, and mix about 1 more minute.

Measure into cupcake liners (you should get 24 or so), then bake according to your cake recipe. Typically 18-22 minutes at 350. Allow to cool completely.

Now, we’s a gunna make some Chocolate Buttercream.


You’ll need 2 sticks (1 cup) butter (softened)
4 cups powdered sugar
1 teaspoon vanilla
pinch of salt
2 squares (2 oz) unsweetened chocolate- melted and cooled)
1 heaping Tablespoon Cocoa powder
4-6 Tablespoons milk

Beat the butter until creamy, then add the powdered sugar, vanilla, and salt. Mix well. Add 4 Tablespoons milk, and beat again. If the icing is too thick, add more milk. 

You can stop here. Mmmm…


But chocolate awaits.


And we don’t want to disappoint chocolate.
Or ourselves.

Add the melted chocolate and cocoa, and again, beat well.
Pipe or spread onto cooled cupcakes. Top with 1/2 of a Thin Mint.

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Try not to dwell on the fact that this recipe took almost an entire box of Thin Mints, and, if you can, enjoy.

They are worth it!

Here’s the printable.


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  1. Sadly, I have only 6 thin mints left or I would so be running to the kitchen to make a batch of these. They sound absolutely heavenly!

  2. ooo! That sounds so yummy, too bad I ate all my Thin Mints :(

  3. These look delicious! We ate all of our Thin Mints, too. Wonder if the troop leader still has more? Hmm..I must find out. Thanks for sharing another great recipe, Tina! : )

  4. Cupcakes are the best!! But these thin mint ones sound and look amazing! They look divine!!! Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday and share more of your recipes! -The Sisters

  5. Wow, those look great. I love Thin Mints! I found you via the link party on Six Sisters. I pinned this one, will have to try it soon!

  6. Just found this on pinterest... I love it! This will definitely be my next cupcake when our girl scout cookies arrive :)

    I love your blog - I'm now following it!

    Meg @


...because life should be sweet.


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