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)!