Peppermint Patty Cupcakes are chocolate cupcakes covered in a layer of peppermint cream filling and chocolate ganache for a taste reminiscent of a peppermint patty.
Every once in awhile inspiration hits at the most random of times. For me, such inspiration tends to visit in the middle of the night when I’m trying to sleep. I’d like to say that I’m just so dang creative that I can brainstorm in my sleep, but that’s really not the case. Many nights, that brief time before drifting off to sleep is the first chance that Bacon Slayer and I have all day to speak freely, just the two of us, without interruption.
He’s very good at patiently listening as I talk through whatever is on my mind before turning out the lights for the night. Read: he’s trying really hard to stay awake while I run through what he affectionately calls the data dump from the day–getting out all of those pesky ideas that are rolling around my head so that I can hope to shut it all down and rest. Eventually, I talk myself out and we can both get some sleep…hopefully.
On one such night, I was asking Bacon Slayer about cake variations for his upcoming birthday. He’d suggested a chocolate cake with chunks of chocolate inside, with maybe a little peppermint or cream cheese frosting thrown in there somewhere. Now, we don’t disagree about much, but tossing big chunks of chocolate into a cake is one of those differences. He likes the texture of biting into soft cake and discovering a firmer bite of chocolate. I’m more of a purist in that I like my cake to be soft all of the way through. But since you get to choose the cake on your birthday around here, I let those thoughts go and turned out the lights.
Now that night was one of those nights where my mind quieted long enough for Bacon Slayer to drift off to dreamland, and then that danged little hamster running in the wheel inside my head decided to get a second wind. Right about when I’d given up kicking around idea of sleeping and surrendering to a night full of dreaming up cake combinations, I was struck with a compromise.
Peppermint Patty Cupcakes are soft chocolate cupcakes topped with a layer of peppermint cream filling and chocolate ganache.
The peppermint cream adds just enough minty flavor to break up the richness of the chocolate without dominating the entire affair, while the ganache adds that firm bite of chocolate. Think of it like eating a slice of chocolate cake with a peppermint patty on top!
I served these peppermint patty cupcakes to Bacon Slayer on his birthday, and he was quite pleased. In his own words, “Wow. These are like scary good!”So for as much as the poor guy loses sleep to my late-night ramblings, he does benefit in the end.
Kirsten Kubert
Yields 24
Chocolate cupcakes topped with homemade peppermint cream filling and rich chocolate ganache for a taste reminiscent of a peppermint patty.
45 minPrep Time
10 minCook Time
55 minTotal Time
Save RecipeIngredients
- 24 store bought or homemade chocolate cupcakes
- For the Filling:
- 2 1/2 C. powdered confectioner’s sugar
- 2 Tbs. unsalted butter, softened
- 1 Tbs. light corn syrup
- 1 1/2 tsp. pure peppermint extract
- 2 Tbs. heavy whipping cream
- For the Topping:
- 2 C. (12 oz.) bittersweet chocolate chips
- 1/2 C. unsalted butter
- 1/2 C. crushed candy canes (about 2 large candies), optional
Instructions
- Line a rimmed half sheet pan with parchment paper; set it aside.
- Prepare the peppermint filling creaming together the powdered sugar, butter, corn syrup, peppermint extract, and whipping cream to form a soft dough. Scoop the dough into 24 pieces by rounded teaspoonfuls, setting each onto the prepared baking sheet. Moisten hands lightly with cool water. Roll each piece into a ball, and then flatten into a thin disk on the parchment, so that it is the same size as the top of the cupcakes. Freeze the peppermint patties for 20 minutes.
- While the patties are in the freezer, prepare the chocolate topping. Place the chocolate chips and butter in a microwave safe bowl, and heat in the microwave in 30 second burst on 70% power, stirring in between bursts until melted and smooth; set aside to cool slightly.
- Remove the peppermint patties from the freezer. Carefully peel each patty off the parchment, and center it on the top of a cupcake. Gently press the patties around the edges to adhere to the cupcake.
- Drizzle one tablespoon of the melted chocolate over the peppermint patties, smoothing it with the back of a spoon to the edge of the cupcakes to cover the patties. Immediately sprinkle the crushed candy canes over the chocolate. Let the cupcakes to stand until the chocolate sets. Cupcakes may be served immediately, or stored in an airtight container in the refrigerator for up to three days. Allow refrigerated cupcakes come to room temperature before serving.
With all of the hustle and bustle of the holiday season, Coleen – The Redhead Baker organized today to be Cupcake Day with a group of willing Food Bloggers. No sponsored posts, no giveaways, just 24 new cupcake recipes from across the internet. Be sure to click over to the other fun cupcake recipes from my friends!
- Hot Cocoa Cupcakes by The Redhead Baker
- Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
- Vanilla Candy Cane Cupcakes by Noshing With The Nolands
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
- Nerds Cupcakes by Amy’s Confectionery Adventures
- Vegan Midori Melon Cupcakes by NinjaBaker
- Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
- Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
- Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
- Cranberry Apple Cupcakes by The Pajama Chef
- Almond Joy Cupcakes by Our Eating Habits
- Buttered Rum Cupcakes by Adventures in All Things Food
- Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
- Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
- Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
- Almond Joy Cupcakes by Food Lust People Love
- Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
- Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
- Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
- Peppermint Patty Cupcakes by Comfortably Domestic
- Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
- Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
- Lemon Cupcakes by Miss Information
- Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
- Peppermint Cream Cookie Cupcakes by Take a Bite Out of Boca
- Cupcake Christmas Wreath by Lick the Spoon
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