Today's cupcakes inspired by our current Girl Scout cookie sale (and by the fact that I STILL have cookies in the freezer from last year - whoops!) I started with Hershey's Perfectly Chocolate Cake recipe (which totally lives up to its name.) This recipe makes 30 cupcakes, filling each cup about 1/2 full. The batter turns out very thin, so it's very easy to put it into a big measuring cup and pour. Don't be tempted to overload the papers, they will overflow and make a giant mess. (Yes, I'm speaking from experience!!)
Half of these were frosted with peanut butter for Tagalong fans and the other half mint for all the Thin Mint lovers. I topped each cupcake with half a cookie. (Warning: the frosting makes the cookies soft, so after awhile, they lose their signature crunch ... but are still yummy.)
Peanut butter frosting: 1 stick softened butter, 1 c creamy pb, 2 c confectioners' sugar, 4 tbsp of milk (add more if needed until piping/spreading consistency)
Mint frosting: 1 stick softened butter, 1/2 tsp mint extract, 1/2 tsp vanilla, 1 drop green food coloring, 2 c confectioners' sugar, 4 tbsp of milk (add more if needed until piping/spreading consistency), and cookie crumbs (leftover from cutting cookies in half)
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