Peppermint Patty Cupcakes

This weekend I baked for a co-worker’s birthday. I made Peppermint Patty Cupcakes. I was a little nervous I’d get too strong a mint flavoring mixed in and ruin them. But I think I hit it right on.

Peppermint Patty Cupcakes

For the cupcakes:

  • 1 1/2 c all purpose flour
  • 1/2 c dark chocolate cocoa (you can use regular unsweetened too)
  • 1 1/4 c sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 c vegetable oil
  • 1 tsp vanilla
  • 3/4 c light cream or milk
  • 3/4 c hot water
  • about 30 peppermint patty candies

For the icing:

  • 3 1/2 c powdered sugar
  • 1 tsp peppermint extract
  • 3-6 Tbps light cream
  • 1-3 drops green food coloring

For the cupcakes:

Preheat oven to 350 degrees. Place cupcake liners down for at least 22 cupcakes.

Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined. Transfer the batter to a large measuring cup and then pour batter into each baking cup so it’s about half full. Drop one unwrapped peppermint patty into each cup and then cover with remaining batter.

Bake for 16-18 minutes.

For the icing:

Combine powdered sugar and butter in a large bowl. Beat on medium, gradually adding the cream until you have your desired consistency. You can add more cream to thin it out but if you add too much, just add more powdered sugar. Add the peppermint extract and 1-3 drops of food coloring. Mix until the color is completely incorporated.

Makes at least 22 cupcakes.


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