Thin Mints Mug Cake
If you do your grocery shopping on weekends like me then you’ve most likely encountered a Girl Scout cookie booth in the last few weeks.
So far, I’ve shown remarkable self-restraint– buying only one box of Thin Mints. I don’t usually like mint flavored desserts but there’s something about these crunchy chocolate mint cookies I find really addicting. It never takes me long to finish an entire box.
Before I devoured them all, I wanted to make a Thin Mints mug cake. The cake itself is chocolate and mint. I also added in actual mashed Thin Mints.
The cake looked a little plain so I added a sprig of fresh chocolate mint on top and another Thin Mint cookie for decoration. I recently went to Home Depot and went a little crazy buying herbs. I can’t wait to use them all!
If you’re looking for other ideas to use Thin Mints, check out my Fried Thin Mints recipe.
- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/2 tbsp vegetable oil
- 1/4 tsp mint extract
- 2 Thin Mints crushed through food processor
All images and content are © Kirbie's Cravings.
Combine chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
Add flour, baking powder, oil and mint extract, and whisk until batter is smooth. Stir in crushed Thin Mints crumbs.
Cook in microwave for about 1 minute. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.