Right now, the Girl Scouts are busy selling cookies. THIN MINTS. Your favorite, right? Mine too. However, I haven’t bought any in years, probably because I don’t live in a busy enough town for those great girls to bother selling to anyone. Or maybe it’s the price. Who knows.
Whatever it is, I love mint and I love chocolate and I love the combination of the two. I found some cookies in the grocery store one day called Mint Oreo Fudge Cremes. WHOA. Before eating the whole bag, like I wanted to, I decided that baking these heavenly cookies into a cupcake would make them 18 times better. YEAH. That much better. Crazy, huh?
So, I made some chocolate cupcake batter, I added these to the center, and topped them with a nice, flavorful mint buttercream icing. Then the pigging out ensued. Move over Girl Scouts, there’s a new chocolate mint treat in town!
Chocolate Mint Oreo Cupcakes
1/4 C White Sugar
1/2 C Brown Sugar
3/4 C + 2 TBSP Flour
1/4 C +2 TBSP Cocoa Powder
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 C Milk
1/4 C Saffola or Canola Oil
1 Tsp Pure Mint Extract
1/2 Cup Water, Boiling
1 Package Mint Oreo Fudge Cremes
Preheat your oven to 350 degrees
Mix all dry ingredients together. Add egg, milk, oil, and mint extract, and beat well. Pour in boiling water, and stir the batter until combined.
Line or grease a cupcake pan. Spoon a little bit of batter into the pan and press a Mint Oreo Fudge Creme into the batter. Add a bit more batter on top.
Bake for 20-22 minutes, until an inserted toothpick or fork comes out clean.
Once cooled, ice with your favorite icing recipe, or the mint icing recipe below.
1/2 C Butter
1 1/2-2 C Powdered Sugar
1 Tbsp Milk
2 Tsp Pure Mint Extract
Cream the butter, then add half of the powdered sugar. Add the milk and mint extract and continue to beat. Continue to add powdered sugar until you reach your desired consistency.