Ingredients
12 thin mint cookies or 12 Oreo mint cookies
Cupcake base:
3/4 cups all-purpose flour
1/2 cup of unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
1/2 cup sugar
1/3 cup vegetable oil
1/2 cup light brown sugar
2 teaspoon vanilla extract
1/2 cup whole milk
Frosting
Chocolate Ganache Frosting
12 oz of semi-sweet chocolate chips
2 Tbsp light corn syrup
3/4 cup +2 Tbsp of heavy whipping cream
Directions:
** make the chocolate ganache first.
Chocolate Ganache:
- In a large bowl, combine chocolate chips & syrup starch set aside.
- In a saucepan, whisk heavy cream to a low boil. Then pour over chocolate chips and syrup. Let it sit for about 4 minutes and whisk together to create a smooth consistency.
- Put the Ganache in the fridge for 1-2 hours until firm.
Cupcake Base:
- Preheat oven to 350 degrees, and line 12 cupcake tins with liners.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt. and set aside
- In a small bowl, add eggs, sugar, brown sugar, oil, and vanilla whisk together until combined.
- Combine dry ingredients slowly into wet ingredients and add in milk and whisk together until well combined. DO NOT OVERMIX.
- Put the cookie at the bottom of the cupcake liner. Divide the batter into the liner, put the batter into the tin 3/4 of the way in the tin.
- Finally stick the cupcakes into the oven for 16-18 minutes or until the cakes test done.
- Cool for 14-20 minutes
Decorate:
- Put your chocolate ganche in a piping bag & grab your favorite tip.
- After cupcakes are frosted with the ganacheed, top with crushed cookie crumbs, crushed candy cane, or your favorite holiday sprinkles.
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