"Thin" Mint

Girl Scouts. How do they get away with it? Giving something as irresistable as a chocolate wafer cookie dipped in minty chocolate a name like "Thin Mint". True, "Eat Seven Boxes in one Sitting" or "Someone Stop Me" aren't quite as catchy titles. How about "Minty Mayhem"?

Other than their low profile, there is nothing thin about these babies. They probably aren't meant to be consumed two at a time until somehow the springy green box disappears. They are magical.

When the call came that Girl Scout cookies were in excitement washed over me. Lame, I know. But then...fear. I was my little girl's biggest cutomer, and, uh, soon a dozen Thin Mint boxes will adorn my pantry or freezer along with their Little Brownie Baker brethern.

In an effort to not inhale box after box after box of cookie goodness the decision was made to include these babies in a cupcake. The idea being if they are baked into something that takes more like 2 and a half bites to consume I would feel more satisifed and not have to eat box after box after box of these little devils. I am fully aware this defies any kind of logic.
In my haste I cheated a little. I used a box brownie mix. Shame on me. Shame. Shame. Shame. Oh, whatever. They are still good.

The recipe for Minty Mayhem:

Makes about 20 cupcakes.

Whipped Chocolate Ganache (make this first since it needs to sit for a few hours in the fridge)

from the Whimiscal Bakehouse:

Melt in a bowl over hot water:

1/2 lb. semisweet chocolate

In a saucepan, bring to a boil:

1 quart heavy cream

Wisk 1/3 cream into choc. until smooth... Slowly wisk remaining cream. Fridge overnight or freeze and then whip until stiff.

Yield: 4 3/4 cups


Thin Mint Cookie Crust

1 sleeve thin mints ground to thin crumbs

3 tbsp butter

Melt butter and mix into cookie crumbs. Put about a tablespoon in cupcake liner. Press down to make a crust. Bake at 375 for about 7 minutes. Let cool.


Mix brownie batter according to instructions for "cake like" brownies. This usually includes adding an additional egg.

Add 1tsp of mint extract to the brownie mix.

Add batter to cookie crumb lined cupcake papers. Fill 2/3 full.

Bake 350 for about 20 minutes. Check to make sure toothpick comes out clean.

Cool. Top with whipped ganache and sprinkle with remaining cookie crumbs.