Wednesday, December 14, 2011

Peppermint Patty Cupcakes

My husband hates peppermint.
I mean he HATES it.

So, being the good wife that I am, I never make things with peppermint in them. Or onions. He hates those too.

I've never been a cupcake person. I would SO much rather have cake over a cupcake ANY day. Cupcakes are such a tease. At least with cake you can decide what size (very large, please) you want.....But cupcakes, it's like, here. No choices. One size. Hope you're not really craving dessert. This is a joke.

Now FILLED cupcakes on the other hand.........I will eat those. there's something about biting into something filled. Surprise! It's like Christmas!

My little brothers birthday was yesterday. So, naturally, I had to bake him something. And since I never ever ever get to make peppermint anything, It had to be peppermint. I knew my sweet 9 year old brother would appreciate and love it.

And I benefited a little. 

I had to do some research...............and by research, I mean tasting.

But really,these things are GOOD! The chocolate is soooo moist and wonderful and scrumptious.

And seriously, putting peppermint patties in the middle and in the frosting is just genius. 

Yes, I am a genius.

Peppermint Patty Cupcakes
Inspired by: bakingdom

Makes 16- 18 cupcakes

1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
18 mini peppermint patties, plus a few more for garnish

Preheat the oven to 350 degrees. Line a muffin pan with paper liners; set aside.
In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the socupur cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).
Place 1 tablespoon of batter into each prepared muffin cup. Lay a peppermint patty in each cup and press down gently. Place another tablespoon of batter on top of each patty. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched. I baked mine for 16 and they were peeerfect!!! There is nothing worse than a dry cupcake. Better a little underdone then overdone, for sure.
Transfer to a wire cooling rack and allow to cool completely before frosting.

Hint of Mint Buttercream Frosting
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (16 ounces) confectioners’ sugar
1/4 teaspoon salt
1 to 2 tablespoons milk
1 teaspoon vanilla extract
10 peppermint patties, cut into quarters
Green Food coloring (optional)
In a large bowl, or the bowl of a standing mixer, beat the butter for about 30 seconds. Beat in the sugar and salt until combined. Add 1 tablespoon milk and whisk on high for 3 to 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Add peppermint patties, extracts, and food coloring and beat on high or another minute. Refrigerate until ready to use.
                                                                                    Enjoy :)

1 comment:

  1. i agree, filled cupcakes are the best and you can always eat more than one! these look good. i guess because i am google i come up on this as ruthiem...but this is me....Nan