Corey & I made these thin mint inspired mini cupcakes last weekend - and so glad we did! I followed Martha Stewart's base cupcake recipe for a Devil's Food cupcake, and used a tablespoon of peppermint extract in place of the tablespoon of vanilla extract. I also used a little less sugar than the recipe calls for, as I usually do when following recipes. The cake will be nice and light - not too sweet, but the topping will make up for the sweetness taken out. I halved the recipe for my mini's, and still came out with 5 dozen cupcakes! For the topping: melt a mint chocolate bar in a metal bowl that's sitting in a pot of water over med/low heat on the stove. Once the chocolate is melted, add a dollip on each cupcake and sprinkle crushed mint cookies on top while it's still warm. Garnish with a piece of mint leaf on top, and let the chocolate cool to create that thin mint crunch when biting into the cupcake!