Thin Mint Mini Cupcake

About a week or so ago I blogged about how strong I was at resisting the urge to buy Girl Scout cookies. Well, that didn't last long. At a family get together last week I found out that my cousins cute little girl is now a girl scout and was selling cookies. How could I not support her?? So I bought two boxes. You would be proud to know that I didn't eat them all in one night and there is still more than half of each box left! Today I was in the mood to do some baking and decided to try something new so I decided to attempt to make a Thin Mint Mini Cupcake. I crushed up what was left of my Thin Mint cookies and threw them into my favorite chocolate batter, topped it with mint buttercream and dipped them in Chocolate Ganache. Delish, going to take some to my mom later today and I know she is just going to love them.

 

 

 

Thin Mint Cookie Mini Cupcakes
1 1/4 C all purpose flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 C shortening
1/2 C sugar
1 tsp vanilla
2 egg yolks
2/3 C cold water
2 egg whites
1/3 C sugar
about 14 crushed Thin Mint Girl Scout Cookies

Preheat oven to 350.

In a medium bowl stir together flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In a large bowl beat shortening with an electric mixer on medium high for approximately 30 seconds. Add 1/2 C sugar and vanilla. Beat until combined, scraping sides of the bowl as needed. Add egg yolks one at a time, beating well after each yolk. Alternately add flour mixture and water to shortening mixture. Beat on low speed just until combined.

In a large bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/3 C sugar and beat on high speed until stiff peaks form (tips stand straight). Fold 1/4 of the beaten egg whites into chocolate batter. Gently fold in the rest of the egg whites until combined. Fold in chocolate chips. Divide batter into mini cupcake liners.

Bake for 10 minutes, rotating tins halfway through. Remove from tins and let cool completely on wire racks.


Peppermint Buttercream Frosting
6 C Powdered suger
1 1/2 sticks butter, softened
1 tsp peppermint extract
1 tsp vanilla extract

Green Food Coloring

Blend butter and sugar together until frosting consistency is reached. Add extracts and blend to combine. Keep in the refrigerator if not using immediately.

Pipe frosting onto mini cupcakes and dip into Chocolate Ganache Glaze.

Chocolate Ganache Glaze
Recipe from Martha Stewart

Ingredients

• 2/3 cup heavy cream
• 6 ounces semisweet chocolate, finely chopped
• 1 tablespoon light corn syrup

Directions

1.      Bring cream to a boil in a small saucepan.
Remove from heat, and add chocolate
and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.