Before starting anything else crush 48 Thin Mint cookies & chop the 1 1/4 cups of Andies candies if candies are whole.
Preheat oven to 350 degrees (F)
Sift together all purpose flour, baking powder & salt, then set to the side.
Mix together Thin Mint cookie & Andies candies, then set to the side.
Cream butter & sugar together in stand mixer. Once the mixture is fluffy add in eggs, one at a time, along with vanilla & mint extract, while on mixer is on low speed.
Mix both dry mixes & milk into mixer alternating until even consistency.
Spoon batter into cupcake pans & place in preheated oven for 20 minutes. Let cool for 30 minutes before starting to frost.
In stand mixer mix cream cheese on medium speed until creamy, periodically scrapping from edge. Slow mixer down to low speed & slowly add powdered sugar, then add in drops of mint & almond extracts. Fold in Thin Mint cookies & Andies candies.
Use extra crushed Thin Mint cookies to dip frosted cupcakes in before finished.
I use the Tupperware Chop-N-Prep to crush the Thin Mint cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (70g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 153 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 66.7mg||21 %|
|Sodium 149.3mg||5 %|
|Potassium 52mg||1 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.6g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 206
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