Tuesday, February 14, 2017

Troop Program Ideas: Thin Mint Cupcakes

Happy Troop Tuesday! Need a few quick activities for your next troop meeting? Girl Scouts of San Jacinto Council's Troop Program Ideas, published in the months between the Golden Link, gives Daisy, Brownie and Junior troop leaders fun ideas for games, songs, crafts, snacks and ceremonies to use throughout the year.

You know it's Girl Scout cookie time, but now that you have your Girl Scout cookies what are you going to do with them? Eat them of course! Here is a fun recipe you can bake for just that:

Image result for thin mints
Thin Mint Cupcakes 
(Created by Crystal Oliver)

Prep: 40 min. Bake: 15 min. + cooling
2 packages (9 ounces each) Girl Scout Thin Mints cookies, divided
1 package (8 ounces) cream cheese, softened
1 package chocolate cake mix (regular size)

Ganache: 4 ounces semisweet chocolate, chopped 1/2 cup heavy whipping cream 1/4 teaspoon peppermint extract

Frosting: 1 cup butter, softened 1 cup shortening 1 teaspoon vanilla or almond extract 1/2 teaspoon salt 3/4 cup baking cocoa 1/2 cup 2% milk 4 to 4-1/2 cups confectioners' sugar


  1. Preheat oven to 350°. Reserve six Thin Mints cookies for garnish. For truffles, place remaining Thin Mints cookies in a food processor; process until finely crushed. Add cream cheese; process until blended. Roll into twenty-four 1-1/2-in. balls. 
  2. Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter. 
  3. Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. 
  4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally. 
  5. For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes; drizzle with ganache. Garnish with reserved Thin Mints cookies. Yield: 2 dozen.