This is a cute play on a thin mint cookie. I bake every week for family and friends and make sure that i keep extra cookies throughout the year just for this cupcake!! This one is a favorite and the only recipe i WILL EVER share, my recipes are too good to leak out! now i have never EVER measured I bake and cook all by my senses. so this recipe is NOT 100% accurate on measurements. be creative if you feel like you need a little more four or want to add less or more chips or cookies then do it...i am not the one eating it, you are!
Set up area with ingredients and preheat oven to 325. set up cupcake pans with nonstick spray or paper cupcake holders.
Start by adding the sugar and butter in a large bowl. Mix with blender until it is thick and creamy. add one egg at a time and mix well. Then when eggs are incorporated start slowly adding the milk. once the milk has been added mix in vanilla. In another large bowl mix together flour, baking powder, salt, and cocoa powder. use a fork or whisk to blend the dry ingredients together.
slowly add to the wet using a blender to mix the dry and wet ingredients. Once all the dry has been thoroughly mixed in set aside and mash a handful of the thin mints cookies till you have half a cup. If you do not have thin mints cookies you can also mash up mint M&Ms, York peppermint patties, or Andes candies. after the candy of your choice is mashed up mix with dark chocolate chips and mix into the batter. Last add the extra teaspoon of mint extract (if you like cupcakes EXTRA MNTY! if not then add only 1/2 a teaspoon)
Place the batter into the cupcake tins....
fill each paper holder half way to 3/4 of the way full ( i personally fill them half way so they leave a small area of the top to fill with icing) then place in the oven. NOW HERE IS WHERE IT GETS TRICKY!!!!
Once in the oven make sure to keep a close eye on them. check them every 4 mins. every oven is different my oven (gas) i keep them in for about 12-14 mins and i take them out and allow them to cool for 20. The reason i take them out at that time instead of letting them bake longer is because of this :::::: when you pull food out of the oven (no matter what you are baking) it continues to cook for about 5 mins. so i do not want to overbake my cupcakes. I want them moist and a fluffy not dry and cracked on the outside. DO NOT TRY AND TAKE YOUR CUPCAKES OUT OF THE TINS UNTIL THEY ARE COMPLETELY COOLED !!!!! unless they are in the cupcake holders then you can take them out sooner, but leave them in the tins for at least 10 mins so they can continue to cook.
Icing them: once they have cooled and you are ready to serve them pipe any icing you desire onto them. My children mix it up with vanilla and chocolate. but this recipe is already super chocolaty! I leave my cupcakes without icing until i am ready to eat.
Storage: I store my cupcakes in an air tight container. They keep my "cupcakes" moist and flavorful until i am ready to ice them and serve. They usually keep for a few days without drying out. You can make these cupcakes on a thursday and enjoy them with family and friends all weekend long!
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 253 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||38 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 114.8mg||35 %|
|Sodium 2448.7mg||84 %|
|Potassium 255.3mg||7 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 59.3g|
|Protein 5.6g||8 %|
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Calories per serving: 503
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