Thin Mint Cupcakes

1 box of milk chocolate cake mix
3 eggs
1/2 C oil
1 C water
(measurements for the eggs, oil and water will change based on which brand of cake mix you purchase)
green cupcake liners
cupcake pan
box of Girl Scout Thin Mint cookies
1 tablespoon of mint extract

Directions for cupcakes

Preheat oven to 350 and line cupcake pan with the liners

In a medium bowl, combine the cake mix, eggs, oil, extract and water and mix until combined

Take half a package of the cookies and place into a ziplock bag, crush the cookies into small pieces and then mix in with the cake batter

Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full

Bake in the oven for about 21 minutes

Pull out and place on the side to cool

Frosting Ingredients 

1 C unsalted sweet cream butter, softened
2 1/2 C powder sugar
1 tsp vanilla
3-5 TBSP heavy whipping cream
1/4 C cocoa powder
2 tsp mint extract
3 drops of leaf green coloring
chocolate fudge sauce to drizzle
2 bowls
medium star tip and pastry bag

Directions 

In a standing mixer, combine the butter, powder sugar, vanilla and heavy whipping cream. Mix on medium speed until stiff peaks form.

If frosting is soft, add 1/4-1/2 C powder sugar until you get thick frosting

Split the frosting in half, add the mint extract and green food coloring to one bowl of frosting.

Add the second bowl of frosting back into the standing mixer and add the cocoa powder.

mix until the cocoa powder is combined and chocolate frosting is made.

Scoop the green frosting into one side of the piping bag and the chocolate frosting on the other side.

Take the cooled cupcake and start piping frosting from the edge to the center.

Drizzle the chocolate sauce and top with a thin mint cookie