Thin Mint Ice Cream Brownie Cupcakes
Prep time
Total time
Thin Mint Ice Cream Brownie Cupcakes are homemade brownies topped with a DIY Thin Mint ice cream, and chocolate ganache. Serve with whipped cream and sprinkles!
Serves: 24 cupcakes
  • Brownies (Bon Appetit Fudgy Brownies, October 1991):
  • 24 Girl Scout Thin Mint cookies, optional
  • ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 2 large eggs plus one egg yolk
  • 1⅛ cups sugar
  • 1 teaspoon vanilla extract
DIY Thin Mint Ice Cream
  • ½ gallon vanilla ice cream, softened
  • 8-10 crushed Girl Scout Thin Mint Cookies
  • 4-5 drops food coloring, optional
Chocolate Ganache:
  • ¾ cup semi-sweet chocolate chips (mini or regular)
  • ¼ cup heavy cream
Fresh Whipped Cream:
  • ½ cup heavy cream
  • 1 tablespoon powdered sugar
  1. Preheat the oven to 350 degrees. Line (2) standard muffin tins with foil liners. If using, place one Thin Mint cookie in each foil liner. Set aside.
Prepare the brownies:
  1. Combine the flour, baking powder, and salt in a small bowl. Stir the butter and chocolate in a heatproof bowl over a pot of simmering water. Heat until melted and smooth. In a large bowl, whisk the eggs, sugar, and vanilla until well incorporated. Stir in the butter and chocolate mixture until well combined. Add the dry ingredients, stirring just until combined. Spoon 1 tablespoon of the brownie batter into each foil liner. Bake 6-8 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Cool on a wire rack until the brownies are room temperature. Place the brownies, tin and all, in the freezer for 30 minutes. At this time, place the ice cream in the refrigerator to soften while the brownies freeze.
DIY Thin Mint ice cream:
  1. Once softened, remove the ice cream from the refrigerator. Place in a large bowl and mix in the crushed Thin Mints and green food coloring. Remove the brownies from the freezer. Using a cookie scoop, place a scoop of ice cream over the top of each brownie, smoothing the ice cream with the back of it. Place the brownie cupcakes back into the freezer immediately to refreeze for 45 minutes to 1 hour.
Prepare the ganache:
  1. Place the chocolate chips and ¼ cup heavy cream in a heatproof bowl over simmering water. Stir continuously until the chocolate has melted and the cream is incorporated. Let stand at room temperature.
Prepare the fresh whipped cream:
  1. Whip the heavy cream on medium speed for one minute. Add the powdered sugar and continue to whip until the cream thickens and stiff peaks form. Store in the refrigerator until serving time.
  2. When the ice cream has become firm, remove the cupcakes from the freezer and place a dollop of chocolate ganache on the top of each one. Place back in the freezer until it's time serve.
  3. Let the cupcakes stand at room temperature for 5 minutes before serving. Serve with the fresh whipped cream, and sprinkles, if desired. Grab a napkin, remove the foil, and enjoy!
Substitute your favorite ice cream and toppings...the options are endless!

You can make these ahead! Store the cupcakes in an airtight container in the freezer.

Adapted from Joy the Baker's Brownie Bottom Ice Cream Cupcakes
Recipe by Flavor the Moments at