Peppermint Patty Cupcakes
‘Tis the season for holiday baking! For some minty, merry magic, peppermint patty cupcakes are at your service. Bake the cupcake base ahead of time, pop ‘em in the freezer, then pull them out for special get-togethers or bake sales. Prep the ganache and toppings the day of serving so they stay fresh.
Ingredients
BASE
2 eggs
1⁄2 cup milk, your choice
1⁄3 cup oil
1 1⁄2 tsp vanilla extract
1⁄2 tsp peppermint extract
GANACHE
1⁄2 cup dark chocolate chips
1⁄4 cup whipping cream
Toppings (optional): York® Peppermint Patties (cut into quarters) or snowflake sprinkles
Preparation
- Preheat oven to 325° F. Generously oil two Muffin Makers.
- In a large bowl, whisk cake mix with eggs, milk, oil, vanilla, and peppermint until just combined. Divide batter evenly into pans.
- Bake 15–18 min, or until a toothpick inserted in center of cake comes out clean. Cool in pan 10 min; unmold onto Cooling Rack placed on Sheet Pan.
- Meanwhile, for the ganache, measure chocolate chips into a medium bowl. Pour cream into a microwave-safe measuring cup. Microwave on high until mixture is hot and starts to bubble, about 30–45 sec. Pour over chocolate, ensuring chocolate is covered by the cream; let stand for 1 min. Whisk until chocolate is melted and smooth. Refrigerate until slightly thickened and pourable, about 20 min.
- Drizzle icing over cupcakes. Garnish with toppings, if desired.
Nutritional Information
Per serving (1 cupcake): Calories 220, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 27 g (Fiber 1 g, Sugars 17 g), Protein 2 g.
Tips
In a pinch? Use store-bought chocolate icing instead of preparing ganache.
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