These are light, airy, and sure to bring a smile to your lips!


Recipe Summary

35 mins
35 mins
55 mins
2 hrs 5 mins
1 dozen cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Whipped Cream Frosting:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.

  • Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.

  • Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.

  • Mix milk, vinegar, and peppermint extract together in another small bowl.

  • Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.

  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.

  • Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.

  • Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.

  • Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

Nutrition Facts

292 calories; protein 3.4g 7% DV; carbohydrates 35.7g 12% DV; fat 15.6g 24% DV; cholesterol 58.1mg 19% DV; sodium 145.2mg 6% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a mild tasting cupcake with good texture. I always put a bowl in the freezer when whipping cream. I think it may have made the gelatin set up faster than it should. I wouldn't bother doing that the next time. Read More