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:
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
- 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.
- 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.
- 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.
- 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.
- 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.