Yield: 12 cupcakes

Peppermint Patty Cupcakes

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 3/4 cup sugar
  • 3 tablespoons dark cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 teaspoon of vanilla extract
  • 24 peppermint patties

For Frosting:

  • 1 1/2 sticks of butter, softened
  • 3 cups powdered sugar
  • 1-2 tablespoons milk
  • 1/8 tsp of peppermint extract
  • a few drops of green food coloring

Instructions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Stir together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add water, oil, and vanilla, and mix until smooth, about 2 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  3. Fill each cupcake liner half-way with batter. Top with a peppermint patty and then with another dollop of batter- ending up to be about 2/3 of the way full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool completely.

For the Frosting

  1. Using an electric mixer on medium-high speed, beat the butter until smooth and fluffy. Add the powdered sugar, a cup at a time, until mixture is dry and and almost crumbly. Add the extract, food coloring, and then milk- a little at a time until frosting is smooth, creamy and spreadable.
  2. Pipe or spread frosting onto cupcakes and top with a peppermint patty.

Nutrition Information:

Yield:

12

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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