Ingredients

Chocolate Cake:
1 box devil's food cake mix
3 eggs
1/2 C. butter, melted and slightly cooled (or oil)
1 C. buttermilk or milk
1/2 C. sour cream or plain yogurt
2 tsp. vanilla extract
Thin Mint Frosting:
1 C. butter, softened (NEVER melted)
1/3 C. unsweetened cocoa powder
2 tsp. vanilla extract
1 tsp. peppermint extract
1/4 C. milk or sour cream
10 Thin Mint cookies finely crushed*
2 1/2- 3 1/2 C. powdered sugar
Extra Thin Mints for decoration
NOTE:
*I crush my cookies and then put through a sifter, I only use what falls through! This way, when I pipe my cupcakes the piping tip doesn't get clogged :)

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Thin Mint Frosting: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies (see NOTE above) and slowly add in powdered sugar until you reach your desired consistency.
8. Pipe onto cooled cupcakes and top with sprinkles and extra cookies!
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