Mint Cookie Cupcakes

Once a year mint cookie taste in an anytime cupcake

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Cook Time: 50 minutes

Ingredients

• Unsalted butter - 8 Tbsp
• Dutch processed cocoa powder - 1/2 cup
• Bittersweet chocolate, chopped - 2 ounces
• Flour - 3/4 cup
• Baking powder - 3/4 tsp
• Baking soda - 1/2 tsp
• Eggs - 2 large
• Salt - 1/2 tsp
• Sugar - 3/4 cup
• Peppermint extract - 2 tsp
• Sour cream - 1/2 cup
• Frosting, Cream chesse - 4 ounces
• Butter, room temperature - 4 Tbsp
• Powdered sugar - 2 cups
• Peppermint extract - 1/2 tsp
• Thin mint cookies, crushed, if avail - 1 sleeve

Prep Directions

1. Preheat oven to 350F. Line muffin tin with paper liners.
2. Use a double boiler to melt together butter, chopped chocolate and cocoa powder. Whisk until well combined and smooth. Remove from heat and let cool to the touch.
3. Whisk together flour, baking soda, and baking powder in a small bowl.
4. In a large bowl mix together eggs, salt, sugar and mint extract until well combined.
5. Slowly stir in cooled chocolate mixture. Mix until fully incorporated.
6. Mix in half of the dry ingredients. Stir in sour cream and then the remainder of the dry ingredients.
7. While cupcakes are cooking prepare frosting.
8. With a mixer beat together butter and cream cheese on medium speed until creamy. Mix in mint extract.
9. Slowly add in powdered sugar on low speed. Be sure to scrape down the sides. Mix until light and fluffy. More mint or powdered sugar can be added to taste.

Cooking Directions

1. Fill muffin cups 3/4 full. Bake for 18 to 20 minutes or until toothpick comes out clean.
2. Cool cupcakes completely before frosting.
3. Pipe or spread frosting onto cupcakes. If available sprinkle crushed cookies onto frosting or place cookie crumbs on plate and press frosted cupcake in crumbs.

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