Chocolate Mint Girl Guide Cookies!

I know it's that time of year when Girl Guide Chocolate Mint Cookies are available and I love supporting the Girl Guides of Canada with this delicious effort! So when you are buying a box perhaps buy two and whip up a batch of these tasty and moist cupcakes. I used some of them crushed in the food processor to replace some flour and sugar and provide a super huge chocolate mint taste! I hope you enjoy.

Chocolate Mint Cookie Cupcakes

I really love the chocolate mint cookies on their own or frozen as a little cool snack. I wanted to get that flavour in a muffin so the best way I thought of was to buzz up lots of cookies and create these cupcakes. Perfect for a birthday party or coffee with friends. The entire batter is made in the food processor so no big messes.

Prep Time: 15 minutes

Bake Time: 20 minutes

Yield: 12 cupcakes

12 Chocolatey Mint Girl Guides of Canada Cookies

1 cup (250 mL) all purpose flour

1/2 cup (125 mL) granulated sugar

3 tbsp (45 mL) unsweetened cocoa powder

1/2 tsp (2 mL) each baking soda and baking powder

Pinch salt

1/2 cup (125 mL) hot water

1/3 cup (75 mL) canola oil

1 egg

1 tsp (5 mL) vanilla extract

Topping:

1 cup (250 mL) 35% whipping cream

3 tbsp (45 mL) icing sugar

1/2 tsp (2 mL) vanilla extract

3 Chocolatey Mint Girl Guides of Canada Cookies

In the bowl of a food processor, whirl chocolatey mint cookies until they look like fine crumbs. Add flour, sugar, cocoa powder, baking soda, baking powder and salt; pulse to combine. Add hot water, oil, egg and vanilla extract and whirl until well combined.

Pour batter among 12 greased or paper lined muffin tins. Bake in preheated 375 F (190 C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool completely.

Topping: In a bowl, whip cream, icing sugar and vanilla until stiff but not dry peaks form. Spread cupcakes generously and decoratively with topping. Place 1 quarter of a cookie on each cupcake to serve. 

Tip: Cover and refrigerate cupcakes for up to 1 day. 

You can freeze the cupcakes without the topping for up to 2 weeks.