I am (slightly) embarrassed to say it, but I spend a lot of time on my iPhone these days. When I need to fill a few minutes, I often turn to it for a source of entertainment. My go to distractions: word games, Instagram, and Pinterest. Pinterest is completely addicting. I am constantly seeing delicious things that I must make soon. Sadly, I too rarely get around to making them, though my pins do serve as wonderful inspiration.
Since I mostly follow fellow food lovers, my stream of pins is filled with gorgeous dishes; lately everyone seems to be pinning minty chocolate things like crazy (especially this great blogger). Since minty chocolate things are the bees knees (and one of the only ways I like chocolate), and I had been looking for some more green things to make for St. Patty’s day, the Thin Mints Cupcake was born (and made gluten free, just because I like a challenge).
Whoever suggested too much of a good thing is bad, hasn’t tried these cupcakes. They take everything that is wonderful about a thin mint – and double it. If you too are looking for something green for this weekend, try out these cupcakes!
I promise these don’t taste “gluten free” but if making the cookies from scratch isn’t your thing, just sub in regular Thin Mints and 3/4 cup APF for the GF flours in the cake. Also don’t be afraid to split the project up – you can even take three days to make them (cookies one day, cakes the next, frosting the day you are serving)!
Makes approximately 16 cupcakes
Gluten Free Thin Mints (from Babycakes)
102 g Bob’s Red Mill APGF Flour (3/4 cups)
112 g sugar (1/2 cup)
20 g unsweetened cocoa powder (1/4 cup)
2 Tbsp arrowroot powder
3/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
84 g coconut oil, (6 Tbsp) melted
2 Tsbp + 2 tsp unsweetened apple sauce
1 Tbsp vanilla extract
1/2 cup chocolate chips
1 1/2 Tbsp mint extract
225 g sugar (1 cup)
71 g rice flour (1/2 cup)
38 g potato starch (1/4 cup)
14 g tapioca flour (2 Tbsp)
1/2 tsp xanthan gum
40 g unsweetened cocoa powder (1/2 cup)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 teaspoon vanilla extract
112 g coconut oil, (1/2 cup) melted
1/2 cup warm water
1/8 teaspoon mint extract (dash)
8-10 GF thin mints, chopped into a 1/2″ dice
8 oz cream cheese, chilled
4 Tbsp unsalted butter, room temp
300 g powdered sugar, sifted (2 1/2 cups before sifting)
1/2 tsp vanilla
1/4 t. natural mint extract (to taste)
A drop or two of green food gel and a drop or two of yellow to temper the green
2-3 GF thin mints, pulverized in the food processor or chopped finely
Makes approx. 15 large or 25 small cookies
Preheat oven to 325 °F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, sugar, cocoa powder, arrowroot, baking soda, xanthan gum and salt. Add the coconut oil, applesauce, and vanilla and mix together with a rubber spatula until the dough comes together. Roll out the dough to 1/4″ thich and cut out cookies using a round cutter of desired size. Place cookies onto the prepared baking sheets, about 1 1/2″ apart. Bake for 14 minutes, rotating the sheets half way. Let cool.
Meanwhile, combine the chocolate chips and mint extract in a metal bowl set over a small saucepan with simmering water. Heat, stirring, until the chips are just melted. Remove from the heat. Dip the top of each cookie into the melted chocolate and place on in a single layer on a parchment lined baking sheet. Let the chocolate dipped cookies set in the refrigerator for approximately 20 minutes.
Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners – you may actually need two, as this made 16 for me. I used stand alone liners on a baking tray, which works wonderfully also.
In a large bowl whisk together the sugar, rice flour, potato starch, tapioca starch, xanthan, gum, cocoa, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Whisk in the warm water and melted oil. Add to the dry ingredients and mix until smooth and just combined. Add in mint extract to taste – be warned that a little goes a long way!! Mix in the thin mints. Divide batter evenly among the prepared muffin cups.
Bake for 18-28 minutes (that’s how long mine took – stupid oven), or until a toothpick inserted in the center comes out clean. Cool completely. You can cover with plastic and pop in the fridge until you are ready to frost – they are actually easier to frost this way!
Using a stand mixer fitted with the paddle attachment, combine the cream cheese and butter; stopping twice to scrape down. Mix in vanilla, then add the powdered sugar in four parts, stopping to scrape down each time. Mix until frosting ingredients are completely combined.
Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk.
Using a rubber spatula, mix in mint extract to taste. Then stir in food coloring gel until your desired color is reached (I attempted to match the green in my cupcake liners). You can use the frosting right away or store in a covered container in the refrigerator until you are ready to use (up to a couple days). You can even freeze it if you have extra!
Frost your cupcakes using a pastry bag and a large star tip and sprinkle cookie crumbs over the top. Enjoy your incredibly minty cupcakes.
Cake recipe adapted from Girl Cooks World