Have you seen it? You know what I’m talking about – the order form for Girl Scout Cookies. One always seems to appear in any office setting. Did you swear to not buy any this year? Did you binge last year planning to freeze some for later? Didn’t work, did it. Beyond Frosting read your mind.
If you feel obligated to buy a few boxes, why not get some Thin Mints and make cupcakes! (To be fair here, any peppermint patty cookies will work, not just Thin Mints!) Don’t you love it when things like cookies and cupcake come together?
Dark Chocolate Peppermint Patty Cupcakes
- Preheat oven to 350°
- In a microwave safe bowl, melt chocolate chips for 45-60 seconds or until melted. Stir until smooth and set aside.
- In a medium sized bowl, combine cake mix with remaining ingredients and mix until combined. Add melted dark chocolate last and mix into batter.
- Line a cupcake pan with cupcake liners and fill each liner 2/3 full of batter.
- Bake at 350° for 12-15 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done.
- Allow cupcakes to cool for five minutes before transferring to a wire rack to cool them completely.
- Allow butter to come to room temperature.
- Remove peppermint patties from wrappers and use a knife to chop into small pieces
- Using the wire whisk attachment on your mixer, whip butter for several minutes until light and fluffy. You may have to stop the mixer every so often and scrape the butter off the attachment. Butter should turn light in color.
- Slowly add powered sugar one cup at a time. Alternate one cup of powdered sugar with one tablespoon of heavy whipping cream. After adding the 4th cup of powdered sugar, increase speed to medium high and beat for another 3-4 minutes.
- Add peppermint patties last and mix until combined.