Preheat oven to 275°F (yes, that's the right temperature). Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.
In the bowl of a stand mixer, (or in large bowl with a hand-held mixer), beat the cream cheese, yogurt, and melted chocolate at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and a pinch of salt and beat until combined. Beat in peppermint extract.
Beat in one egg at a time, scraping down the sides of the bowl as needed.
Spoon batter evenly among the 18 lined cups, filling each almost to the top (I like to use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.
I just wanted to report back that I used 2% Greek Yogurt! I thought they weren’t quite sweet enough the first day, but after sitting in the fridge for a couple of days, I thought they were perfect! Thanks!!
Did you use full fat, low fat, or fat free Greek yogurt for these? Looking forward to trying them out!
I am a cupcake lover whether it is eating or baking. These sound fantastic!
These look amazing! I love Thin Mints! I ordered some from my niece this year, still have to pick them up! I ordered a few boxes, so maybe one box will go to these lovelies. =) Thanks for sharing!
Oh my…these are lookin' TASTY!!!!
Thank you!!! Found you on Foodgawker, looking for “mint” recipes for St. Paddy's Day! Found one! 🙂 Awesome cupcakes!
Yum! Love the flavor combo!
If you missed the Girl Scout cookies, you can buy Keebler Grasshoppers at any local grocery store. They are the same thing… so yummy!!
We almost never buy Girl Scout cookies but now I wish I had this year so I could make your cupcakes. Chocolate and mint are my favorite combo – yum! 🙂
omg. amazing. so bummed my parents didn't buy any thin mints this year