Tuesday, October 8, 2013

Peppermint Patty Cupcakes

Chocolate and mint is a flavor combination I really enjoy. I think it has to do with my childhood because my dad used to treat me and my siblings with ice cream every now and then. One of the flavors he'd get us from the store is mint chocolate chip and I remember how much we all used to enjoy it! As a nod to those special ice cream days with my family, these Peppermint Patty Cupcakes brought some smiles to quite a few faces. A rich chocolate cupcake kissed with peppermint is adorned with fluffy cream cheese mint frosting and garnished with a Peppermint Patty candy and chocolate syrup drizzle...
This cupcake is one for every chocolate and mint combo fan out there. The chocolate cupcake has a touch of peppermint extract for a nice hint of mint. Then the frosting ties it back together with more peppermint extract. We can't forget the light green hue so food coloring is added. But the best part is the garnish. Peppermint Patty candies and a drizzle of chocolate syrup makes these cupcakes irresistible!
Hershey's Peppermint Patty Cupcakes
recipe adapted from Creations by Kara

6 tablespoons unsalted butter, softened
1/3 cup dark brown sugar
1/3 cup granulated white sugar
1 egg
1 teaspoon peppermint extract
1/2 cup buttermilk
1/4 cup sour cream
3/4 cup flour
1/2 cup Hershey's Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Line a muffin pan with baking cups.
In a 2 cup measuring cup, whisk together the buttermilk and sour cream and set aside.

In a medium bowl, sift together the flour, cocoa, soda, and salt and set aside.

In a large bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar and white sugar until light and fluffy. 

Add the eggs and peppermint extract.

Alternately add the buttermilk mixture and the sifted dry ingredients, about a third at a time. Continue to mix on medium speed until fully combined, scraping the sides of the bowl as needed.

Using a scoop, portion out batter into the prepared muffin pan. Bake in the preheated oven for 15-18 minutes or until a toothpick comes out clean. Transfer cupcakes to a wire cooling rack and cool completely before frosting.
Cream Cheese Mint Frosting
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1/2 tsp peppermint extract
2 tablespoons heavy cream
A few drops of green food coloring
12-15 Peppermint Patty candies
1/4 cup chocolate syrup
In a large bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese and butter until smooth.

Add the powdered sugar and mix on medium speed, adding the heavy cream slowly. into the bowl.

Once you've reached the desired frosting consistency, stir in the extract and green food coloring. 

Transfer frosting into a piping bag fitted with a decorated tip and pipe onto the top of cupcakes. 

Garnish with a Peppermint Patty candy and drizzle with chocolate syrup.


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