I’m back! 🙂
About a week or so ago, my neighbor suggested I make this “Better than Thin Mints” cake in cupcake form. I’m a huge sucker for Thin Mints. They’re about the only Girl Scout cookie I like and, therefore, I can never buy them.
I’m never to be trusted around Thin Mints
I decided that now would be a good time to try this recipe out, as it’s SUPER simple and I’m still a lil unsure about buttercream right now.
This cupcake recipe uses a standard box mix. Nothing special done to it. Just follow the instructions. It’s soaked with some sweetened condensed milk, topped with a hot fudge/thin mint crumble, and finished off with a mint chocolate chip flavored Cool Whip and Andes Mints.
1 Box Chocolate Cake Mix and the Ingredients called for on the box
1 can Sweetened Condensed Milk
1) Prepare the cupcakes as directed on the box. Allow to cool COMPLETELY on wire racks
2) Poke holes into your cupcakes (I poked three in each) and fill with sweetened condensed milk. I chose to do this with a condiment bottle…made it super easy
1 jar Hershey’s Hot Fudge
1/2 pkg. Thin Mints or Keebler Grasshopper Fudge Mint Cookies
1) Heat the hot fudge in a small bowl for about 20-30 seconds.
2) Crumble the cookies (aka: Smash the heck out of them in a baggie using a mallet)
3) Mix the cookies into the hot fudge and spread a nice lil layer onto each cupcake
Mint Chocolate Whipped Cream
1 16 oz. Container of Cool Whip
1 packet of Duncan Hines Mint Chocolate flavor (in the baking aisle by the frostings)
1 c. Andes Mints Baking Chips
1) Whisk the Cool Whip with the mint flavor packet in a large bowl.
2) Pipe a nice cloud of Cool Whip on top of each cupcake
3) Sprinkle with Andes Mints
4) Refrigerate for at least 4 hours before serving.
See??? Easy peasy!