Peppermint Patty Cupcakes
These are definitely the best cupcakes I’ve ever eaten. Moist, fluffy, and deeply chocolaty cupcakes stuffed with a peppermint patty and topped with the fluffiest peppermint buttercream. The chocolate cupcake is my favorite recipe ever. They are perfect for the Christmas season. I decorated them with York Peppermint Patty Pieces and Mini Peppermint Patties. So good!!
Ingredients: Chocolate Peppermint Patty Cupcakes (slightly adapted from here)
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs, room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
12 peppermint patties
Peppermint Frosting (adapted from here)
1 an 1/2 cups + 2 tablespoons unsalted butter, softened and cubed
3 cups powdered sugar, sifted
3 tablespoons whole milk
1/2 teaspoon peppermint extract
1/8 teaspoon salt
Recipe: Chocolate Peppermint Patty Cupcakes
Preheat oven to 350F and line a muffin tin.
Place the chopped chocolate and cocoa powder in a medium bowl.
Pour the hot coffee over the chocolate/cocoa mixture and stir until smooth; refrigerate the mixture for 20 minutes.
Whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth.
Slowly add the flour mixture and stir until smooth.
Place about 3 tablespoons of batter into each liner and top with a peppermint patty.
Bake until the cupcakes are set and just firm to the touch, about 19 minutes.
Beat butter for 8 minutes on high speed.
Add remaining ingredients and mix on low speed for 1 minute, then on medium-high speed for 6 minutes.