National Peppermint Patty Day | Peppermint Patty Cupcakes with Mint Frosting
I’ve expressed many times how I feel about chocolate. I am okayyyy with chocolate, but it’s not my best friend and I’m fairly picky about when I choose to hang out with it. In this national food holiday project, I’m starting to not only get better at baking, which I didn’t think would ever happen, but I’m starting to like chocolate (and other foods) more. Say what?
Well, something chocolate-ty that I’ve always loved are those little York Peppermint Patties. I also love Mint Chocolate Chip ice cream and Andes Mints. I suppose it’s all about the peppermint when it comes right down to it. Especially out of the freezer. Oooo, game OVER.
Up until last night, I thought I would be making peppermint patty shots for today. Krystal gave me the idea and I thought it was a brilliant one. However, as the day did a little sneaky sneak up on me, I kept forgetting to buy peppermint schnapps and whatever else I would need to make the drink. Combine that procrastination with working until 8pm and being on a budget until payday and well, peppermint patty cupcakes it was!
At least I had all the ingredients at home, and I could bring in extras for my co-workers. I’m pretty sure that even in this day and age taking shots at work is unacceptable. Darn it.
- [b]Peppermint Patty[/b]
- 1 cup confectioners’ sugar
- 2 tsp light corn syrup
- 2 tsp water
- 1/4 tsp peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
- 3 cups confectioners’ sugar
- 1/3 cup butter, softened
- 2 1/2 tbsp milk
- 1/2 tsp peppermint extract
- Combine ingredients and beat together with a hand mixer until semi-incorporated. As needed, gather dough and knead until fully combined.
- Dust 2 sheets of parchment paper with powdered sugar. Place peppermint in the middle and roll out to a 1/4″ thickness. Freeze 30 minutes.
- Remove from freezer and cup out small circles (I used a small shot glass). Gather remaining peppermint and roll out again. Repeat procedure until you have 12 circles of peppermint. Freeze 1 hour.
- Preheat the oven to 350*F. Line a muffin pan with paper liners. Set aside.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In another large bowl, cream together the butter and sugar until smooth. Add the eggs, one at a time, and then stir in the vanilla. Add milk and beat until incorporated.
- In 1/3 increments, add the flour mixture to the butter mixture until all is combined.
- Place 1 1/2 tablespoons of batter into each prepared muffin tin, spreading to the edges and pressing down slightly. Place a peppermint patty on top and cover with another 1 1/2 tablespoons of chocolate dough.
- Bake 18-20 minutes, or until edges are slightly hard and middles are just a little soft.
- Remove from oven, transfer to a wire rack and cool completely before frosting.
- Beat sugar and butter on medium until smooth. If it doesn’t seem to be smoothing out, add the milk 1 tablespoon at a time. Add peppermint and combine. Add more sugar or milk until spreadable.
Tomorrow: National Plum Pudding Day