Imagine fresh baked chocolate cupcakes topped with icing that is “spiked” with Girl Scout Thin Mint Cookies (and then topped with one more to grow on!)

Yep – that’s what I baked yesterday…  in between a trip to the gym, putting out the patio furniture, a walk with Mikey, and caring for the toughest guy I’ve ever known (dear hubby) who is recovering from some shoulder repair surgery he had this past week like nobody I’ve ever seen!  (That’s my Marty!)

You may remember I recently made some Girl Scout Cookie Thin Mint Cookies (my youngest son, Nick’s favorite ever); so when I had the urge to bake some cupcakes and was considering what to make, I knew I had to try these when I came across this recipe by  Lizzy @ YourCupofCake.  Lizzy’s recipe called for using a boxed Devil’s Food Cake Mix, but I didn’t have that, so I made mine from scratch.

I also baked mine a minute or two too long (darnit!).  I’m more of a cookie and pie baker than cake/cupcake, but I’m working on it.  And truthfully, I’m not sure you can beat a Duncan Hines Cake Mix, so don’t hesitate to use your favorite chocolate boxed cake mix or cake recipe for this.  The real KEY to this cupcake recipe is all in the icing!

So bake your favorite chocolate cupcakes, and then frost with this yumminess from YourCupofCake.

Thin Mint Chocolate Cupcakes

• Servings: 14 cupcakes
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Ingredients:

14 Chocolate Cupcakes – baked and cooled

Thin Mint Frosting:

1 cup softened butter

1/3 cup unsweetened cocoa powder

2 tsp. vanilla extract

1 tsp. peppermint extract

1/4 cup milk

10 Thin Mint cookies, finely crushed & sifted

2 1/2 cups powdered sugar

Directions:

Beat butter with electric mixer for 2 minutes. Add cocoa powder, vanilla and peppermint extract and milk.  Beat again. Add crushed cookies and powdered sugar, and beat until smooth. Pipe onto cooled cupcakes.  Top with sprinkles and and an extra cookie if desired.