Prepare to embark on a mouthwatering journey that will transform your dessert game forever! These Mint Cookies and Cream Cupcakes are not just another ordinary treat – they're a decadent explosion of rich chocolate, creamy mint, and crunchy cookie bits that will make your taste buds dance with pure delight. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality cupcakes that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup crushed chocolate sandwich cookies
- 1/4 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the granulated sugar, melted butter, eggs, vanilla extract, peppermint extract, and milk until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the crushed chocolate sandwich cookies, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with mint buttercream and garnish with additional crushed cookies if desired.
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Cookie Crushing Technique: Use a rolling pin or food processor to crush the chocolate sandwich cookies for even distribution and a consistent texture.
- Toothpick Test: Always check doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, your cupcakes are perfectly baked.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the mint buttercream from melting.
- Optional Garnish: For an extra wow factor, sprinkle additional crushed cookies on top of the frosted cupcakes.
- Storage Tip: These cupcakes stay fresh in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
