Mint Patty Cupcakes

A few weeks ago it was my mother-in-law’s birthday. I presented her a list of cupcakes for her to choose from. She chose these mint patty cupcakes. I’m glad she did, because I was really wanting to make them. Awhile back Food Network Magazine had cupcakes that tasted like popular candy bars. These tasted like a Peppermint Patty. I had a lot of fun making them, especially rolling out the mint patties. It calls for a 2 inch round cookie cutter, and I could not find mine. Instead, I used a shot glass and that worked out perfectly. Once I had them cut out, I shaped them as I layed them on the cupcake. The layer of chocolate on top was a great touch. The one thing I would recommend is taking the cupcakes out just when you think they need a little more time. I left mine in a little too long and they became a little dry. Cupcakes will continue to cook a bit once you take them out of the oven.


Mint Patty Cupcakes:

For the Cupcakes:

  • 3 sticks unsalted butter, cut into pieces
  • 1 cup Dutch-process cocoa powder
  • 3 1/4 cups packed dark brown sugar
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cup buttermilk
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract

For the topping:

  • 1 1-pound box confectioners’ sugar (about 4 cups)
  • 1/2 cup light corn syrup
  • 1/4 cup vegetable shortening or cocoa butter, softened
  • 2 tsp peppermint extract

For the Glaze:

  • 8 ounces bittersweet chocolate, finely chopped
  • 1/4 cup light corn syrup
  • 1 1/2 tbs unsalted butter
  1. Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees. Line two 12 cup muffin pans with paper liners. Put the butter, cocoa powder, and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
  2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don’t overmix.
  3. Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30-35 minute. Let cool in the pans 10 minutes then transfer to racks to cool completely.
  4. Make the topping: Beat the confectioners’ sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 2 1/2 inch round cutter or juice or shot glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake.
  5. Make the glaze:Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some of the peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.

Source: Food Network Magazine


3 thoughts on “Mint Patty Cupcakes

  1. These cupcakes look sooo yummy! I love peppermint pattys and this recipe sounds perfect. I will have to add this to my ever growing baking “to do” list! 🙂

    Christina @ Sweet Pea’s Kitchen

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