The Girl Scout Cookie Collection

Girl Scout Cookie Season – the best season of the year. The time of year when everyone shamelessly eats an unhealthy amount of these babies because you’re finally satisfying a year’s long craving.

These three have been my trio of favorites for as long as I can remember. Sometimes I forget the rest exist because I just never buy any others! Enlighten me – which are your favorites?

These cupcakes were just a hit with my coworkers, that I went out and bought a few more packs so I can make a few other collections with these delicious treats. Keep an eye out because you can expect at least 2 more – maybe cheesecakes? How about ice cream? Guess you’ll have to wait to find out!

Anyways, enjoy this delicious trio and try not to eat all of the delicious cookies before they make it onto the cupcakes (although they taste just as good without if you can’t resist). Just sayin’.

Thin Mint Cupcakes

Thin Mint Cupcakes


Ingredients

  • 1 batch Chocolate Cupcakes
  • 1 cup Nestle mint chocolate chips
  • 1 cup butter, room temperature
  • 1 tsp. peppermint ex
  • 1 tsp. vanilla
  • pinch of salt
  • 4 cup powdered sugar
  • 3 tbsp. heavy cream
  • 1 sleeve Girl Scout Thin Mint Cookies

Directions

Once the cupcakes are cool, melt the mint chocolate with some veggie oil until smooth. Dip the cupcakes in the chocolate to just coat the tops and let cool until set. Place Thin Mints in a food processor until finely ground. Set aside.

In the bowl of a stand mixer, beat the butter until smooth. Add 2 cups of powdered sugar and add in the peppermint extract, vanilla and salt. Add remaining powdered sugar followed by heavy cream until desired consistency is reached. Add in 1/2 – 3/4 cup crushed Thin Mints and beat until well-combined.

Pipe onto cupcakes and sprinkle with remaining crumbs!

Samoa Cupcakes

Samoa Cupcakes


Ingredients

  • 1 batch Chocolate Cupcakes
  • 1 cup coconut, toasted
  • 1/2 chocolate chips, for drizzling
  • 1 pack Girl Scout Samoa Cookies

Salted Caramel Frosting

  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup salted caramel sauce, cooled + extra for drizzling*
  • 1 tsp. vanilla
  • 1-3 tbsp. heavy cream
  • pinch of salt

Coconut Frosting

  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 2 tsp. coconut ex
  • 1 tsp. vanilla
  • 3 tbsp. heavy cream
  • pinch of salt

Directions

Once your chocolate cupcakes are cooled, toast the coconut for 10-15 minutes until lightly golden. Set aside to cool

Start the salted caramel buttercream. Beat your butter in the bowl of stand mixer until smooth. Slowly beat in 2 cups of powdered sugar. Add in the salted caramel sauce, vanilla and salt and beat until well-combined. Add remaining powdered sugar, scraping the sides of the bowl until smooth. Add heavy cream if necessary until frosting matches desired consistency. Set aside.

Begin the coconut buttercream by beating your butter until smooth in the bowl of your mixer. Add 2 cups of the powdered sugar. Mix in the coconut extract, vanilla and salt. Finish adding the powdered sugar and add heavy cream as necessary until desired consistency is reached.

Lay out a sheet of plastic wrap and spread each frosting in alternating rows. Roll the frosting into a log and insert into your piping bag snip the ends. Pipe into a delicious combo swirl!

Dip the cupcakes in the toasted coconut to cover the top. Melt the chocolate in the microwave with some veggie oil until smooth. Drizzle over the cupcakes. Follow with a caramel drizzle and you’re finished!

*If you don’t want to make your own sauce, store-bought caramel topping also works well! Smucker’s even makes a salted caramel version.

Tagalong Cupcakes

Tagalong Cupcakes

Ingredients

  • 1 batch Chocolate Cupcakes
  • 1 cup peanut butter
  • 1/2 cup butter, room temperature
  • 3-3 1/2 cups powdered sugar
  • 1 tsp. vanilla
  • pinch of salt
  • 3 tbsp. heavy cream
  • 1 cup chocolate
  • 1 pack Girl Scout Tagalong cookies

Directions

Once the cupcakes are cool, beat peanut butter and butter together until creamy. Add in 2 cups of the powdered sugar. Add in vanilla and salt. Add remaining powdered sugar and heavy cream as necessary until creamy and smooth.

Pipe onto cupcakes nice and high and chill for 30 minutes. Melt chocolate with some veggie oil until smooth in a deep dish. Dip the cupcakes in the melted chocolate and immediately place a cookie in the top. Chill until chocolate is set. Enjoy!

4 Comments Add yours

  1. rminick says:

    Saw your post on reddit. Love the pic! I’m seriously regretting not getting any tagalongs this year after seeing this post. 😛 Have you tried the new s’more girl scout cookie flavor? We found out about them late and just ordered a box so haven’t tried them yet but I hear they’re amazing.

    Like

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