Thin Mint Cupcakes

Directions

FOR THE CUPCAKES

Preheat oven to 350°F and line pans with cupcake liners.

In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.

In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Pour in half of these dry ingredients into the oil mixture and stir.

Add milk and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix.

Fill cupcake liners half full and bake for 15-20 minutes or until and inserted knife comes out clean. Let cool.

FOR THE CHOCOLATE GANACHE

Place chocolate chips and whipping cream in a small microwave-proof bowl and microwave for 40 seconds. Remove and stir and continue to microwave until smooth.

Dip cooled cupcakes into the ganache and turn right side up to let set.

FOR THE MINT FROSTING

Beat butter until smooth.

Add vanilla and mint extract and beat again.

Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).

Add as much green food dye as desired.

Pipe on over ganache and top cupcakes with Thin Mints (if you still have some frozen in the freezer which we did)