Thin Mint Cupcakes

This is my first post on my new food blog, so welcome!

I was supposed to be studying this weekend, so what did I get accomplished, you ask? Thin Mint cupcakes, of course. I just bought some Girl Scout cookies last week and they inspired me to make cupcakes with my favorite flavor combination, mint & chocolate.

Basic Chocolate Cupcakes:

INGREDIENTS
1 cup all-purpose flour
1/8 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup and 1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
2 tablespoons and 3/4 teaspoon butter, softened
1 cup and 2 tablespoons white sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup milk

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

*Note* I crushed one tube of Thin Mint cookies in a large freezer bag, and folded half of them into the batter, and sprinkled half of them on top.

Mint Buttercream Icing:

INGREDIENTS
4 cups confectioners' sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract
4 tablespoons milk

DIRECTIONS

In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.