Thin Mint Cupcakes

• FOR THE CUPCAKES:
• 1 cup Sugar
• 1 cup Brown Sugar, Not Packed
• 1-3/4 cup Flour
• 3/4 cups Cocoa Powder
• 1-1/2 teaspoon Baking Soda
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 whole Eggs
• 1 cup Milk
• 1/2 cups Oil
• 2 teaspoons Vanilla
• 1 cup Boiling Water
• _____
• FOR THE FROSTING:
• 2 cups Heavy Whipping Cream
• 1/4 cups Powdered Sugar
• 4 drops Peppermint Extract
• 4 drops Green Food Color
• _____
• FOR THE TOPPING:
• 24 whole Thin Mint Cookies, If Desired
• 1 jar Hot Fudge (16 Ounce Jar)

1. For the cupcakes:
2. Sift the dry ingredients. Add eggs, milk, oil and vanilla. Mix well. Add the boiling water. The batter will be very runny. Pour the batter into a measuring cup to make filling the cupcake liners easier.
3. Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.
4. Cool completely before frosting.
5. For the frosting:
6. Whip the heavy cream until stiff peaks forms, add about 1/4 cup of powdered sugar, 4-6 drops of food color and 4-6 drops of extract, depending on how strong of mint flavor you want and what color you want it. Place whipped cream in a decorator bag, I used the Wilton plastic bag with a 1M tip.
7. For assembly:
8. Spread hot fudge, straight from the jar, onto the cupcake. By trial and well, lots of error, I discovered that heating up the hot fudge, even for a few seconds, made it drip down the sides of the cupcake making a big mess.
9. Pipe on the frosting and top with a Thin Mint Cookie (if desired). Enjoy!

sugar, brown sugar, flour, cocoa, baking soda, baking powder, salt, eggs, milk, oil, vanilla, boiling water, frosting, cream, ubc, cookies

Taken from tastykitchen.com/recipes/desserts/thin-mint-cupcakes/ (may not work)