Thin Mint Cupcakes

Name: Thin Mint Cupcakes
Ingredients: 1 cup granulated sugar; ½ cup unsalted butter (room temperature, in pieces); ¼ cup coconut oil (room temperature); 2 large eggs (room temperature); 1 tablespoon vanilla extract; 1 cup all-purpose flour (sifted); ½ cup unsweetened cocoa powder (Dutch-process preferred, sifted); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; ½ cup hot water; 2 cups semi-sweet chocolate chips; 1¼ cups heavy cream; ¼ teaspoon salt; 2 teaspoons vanilla extract; 1½ cups unsalted Butter (room temperature); 1 tablespoon vegetable oil; 2 tablespoons fresh mint (finely chopped (more for garnish)); 4½ cups confectioners’ sugar; 2 teaspoons peppermint extract; 3 tablespoons half & half (room temperature); 2 cups peppermint cream (take from the 5 cups you made); 8 drops green Food Coloring

"Not yet Girl Scout cookie season? No problem! It’s easy to bake your own Thin Mint Cupcakes at home with a bit of nostalgia in every chocolate mint bite...."

INGREDIENTS

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1 cup granulated sugar

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½ cup unsalted butter (room temperature, in pieces)

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¼ cup coconut oil (room temperature)

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2 large eggs (room temperature)

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1 tablespoon vanilla extract

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1 cup all-purpose flour (sifted)

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½ cup unsweetened cocoa powder (Dutch-process preferred, sifted)

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1 teaspoon baking powder

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1 teaspoon baking soda

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1 teaspoon salt

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½ cup hot water

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2 cups semi-sweet chocolate chips

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1¼ cups heavy cream

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¼ teaspoon salt

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2 teaspoons vanilla extract

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1½ cups unsalted Butter (room temperature)

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1 tablespoon vegetable oil

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2 tablespoons fresh mint (finely chopped (more for garnish))

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4½ cups confectioners’ sugar

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2 teaspoons peppermint extract

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3 tablespoons half & half (room temperature)

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2 cups peppermint cream (take from the 5 cups you made)

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8 drops green Food Coloring

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