Ingredients

For the Cupcakes
• 1/2 cup butter, softened (1 stick)
• 1 1/3 cups packed light brown sugar
• 2 eggs
• 1 cup full bodied red wine
• 1 tsp. vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cups cocoa powder
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup smashed thin mints (about half a sleeve. Mash them easily by putting them in a ziplock bag and smashing them with a rolling pin. Small chunks are good, don't make them totally dust.)
• 12-15 thin mints (optional for adding a cookie to the bottom of the cupcake)
For the Red Wine Glaze
• 3oz semi sweet chocolate
• 1.5 tbsp butter
• 3 tbsp red wine
For the Chocolate Creme de Menthe Frosting
• 3/4 cups butter (1.5 sticks), softened
• 1/3 cup unsweetened cocoa
• 2.5 cups confectioner’s sugar
• 1/4 - 1/2 cup Creme de Menthe - or Milk (if using milk add 1/4 tsp of mint extract)
• 1 teaspoons vanilla extract
• 5-6 smashed Thin Mints in a bowl

Instructions

To make the cupcakes
1. Preheat your oven to 350F and line 2 cupcake tins (you'll only need to line a few in the second tin). Place a thin mint in the bottom of each liner (this is optional but highly recommended)
2. In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt, set aside
3. In a large bowl beat the butter until creamy and light in color. Add the brown sugar and beat until fluffy. Add the eggs to the butter 1 at a time, mixing well in between, then add the vanilla.
4. Add 1/3 of the dry mix to the wet and mix until just incorporated. Then, add in half of the red wine and mix to combine. Continue by adding another third of the dry mix, then the rest of the wine, and finally the rest of the dry ingredients. Mix until the ingredients are just incorporated. It's ok if there are some lumps but make sure there are no pockets of dry. Don't over mix! Finally, fold in the 1/2 cup of smashed thin mints as you would chocolate chips.
5. Scoop the batter into the cupcake tin - filling each about 2/3 of the way full. You can use an ice cream scoop to get them nice and even
6. Bake for 16-20 minutes or until a toothpick comes out clean. Let them sit in the tin for 5 minutes, then turn out onto a wire rack and allow them to cool.
To make the Glaze
7. While the cupcakes are cooling, melt the butter and the chocolate together - you can do this in the microwave or using a double boiler (a pot with a bit of simmering water, and a mixing bowl over top of it with your chocolate and butter). Once the chocolate and butter are melted, mix together well and take off heat.
8. Add in the red wine and stir. Allow to cool for about 10 minutes.
9. When the cupcakes have completely cooled, dunk the tops, one at a time, into the glaze and twirl to coat. Allow coated cupcakes to rest and the glaze to harden
To make the Frosting
10. While the glaze is hardening, whip your butter until it's nice and smooth, then add the cocoa powder and mix until well combined.
11. Alternate adding powdered sugar and creme de menthe (or milk) by adding 1 cup of sugar and about a tablespoon of liquid. Beat well after each addition. After adding the 2.5 cups of powdered sugar, add the vanilla and mix well. Add additional liquid to get the frosting to a good, creamy, spreadable consistency.
12. Dollop or pipe the frosting onto the cooled, glazed cupcakes.
13. Take the frosted cupcake and push the frosting into the bowl of smashed thin mints. It's okay to smoosh down the frosting and roll - you'll get a doomed, crumb coated cupcake at the end.
14. Eat and enjoy!