Mint Chocolate Oreo Cupcakes

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What’s your stance on mint chocolaty things? I personally never crave anything mint chocolate, and I can’t remember the last time I ordered mint chocolate chip ice cream. I honestly don’t know if I ever have. It’s not that I don’t like it; I do. I swear. Thin Mints are certainly purchased every time Girl Scout Cookie season rolls around (after Samoas and Tagalongs, obviously). And, if I happen to notice those delightful little Andes Mints as I walk by the hostess stand as I leave a restaurant, I’ll swipe at least 2-3 for the ride home. But will I ever wake up in the morning and think to myself, “I’m going to make mint chocolate cupcakes today!”? Absolutely not.

But that’s why I really just love my family and friends. They like things like lemon bars, banana cream pie cake, and mint chocolate cupcakes. Things that I would never make “just because,” but things that I get (overly) excited to try my hand at for a birthday treat. If I had my way, everything I make would involve some combination of chocolate, peanut butter, more chocolate, and sprinkles. So when one of my favorite gals said that maybe her birthday treat could be something minty, or cookies and cream perhaps, I responded….¿Porque no los dos?

So here is the recipe for my Mint Chocolate Oreo Cupcakes. They were, in fact, quite delicious. I love Oreos, I love cupcakes, and dare I say, I love mint chocolate.

 

Mint Chocolate Cookies and Cream Cupcakes

Ingredients

Ingredients

For the Cupcakes:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsweetened cocoa powder
  • cup unsalted butter 1 1/3 sticks
  • 1 tsp vanilla extract
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 1 cup milk

For the Frosting:

  • 1 cup 226 grams unsalted butter, soft
  • 3 cups 360 grams confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract
  • 3-4 drops green food coloring
  • 12 Oreos crushed
  • Additional Oreos for topping

Instructions

Directions

For the Cupcakes:

  1. Heat the oven to 350 degrees and line 20 muffin cups with cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.

  2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
  3. Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to over bake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

For the Frosting:

  1. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Fold in the crushed Oreos. Top the cupcakes with the frosting using a piping bag, and decorate with remaining Oreos.

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15 comments

  1. Nutritional Products International says:

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  2. Monica says:

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