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
- 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.
- 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.
- 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.
- 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.
- 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