12 crème de menthe thin mint rectangles, unwrapped
1/4 cup sugar
2 ounces bittersweet chocolate, melted, cooled
1/4 teaspoon peppermint extract
1/3 cup all-purpose flour
Heat oven to 350°F. Place mini paper baking cups into 12 mini muffin pan cups.
Chop 6 mints into small pieces; cut 6 mints in half. Set aside.
Combine butter and sugar in medium bowl; beat at medium speed until creamy. Add egg, chocolate and peppermint extract; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in chopped mints.
Spoon batter evenly into prepared muffin pan cups (cups will be full). Bake for 10 to 12 minutes or until tops spring back when touched lightly with finger.
Immediately, place 1 mint half on top of each cupcake. Cool in pan 15 minutes. Slightly swirl melted mint over cupcake. Cool completely (about 30 minutes); remove from pan.
For an added garnish, cut 3 additional mints in half. Cut each half diagonally, making 12 triangles. Press 1 triangle upright into melted mint on top of each cupcake.