Tobins' Tastes: Peppermint Pattie Cupcakes

Wednesday, February 29, 2012

Peppermint Pattie Cupcakes

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Tell me those don't look amazing? These Peppermint Pattie Stuffed Cupcakes are out of this world good. I love York candies so when I saw it stuffed inside a dark chocolate cupcake I knew I had to try it. The recipe is one that I adapted from  Martha Stewart's Cupcakes and my family considers it to be one of their favorite things I bake.

I made this batch for my Dad's birthday and I think this is the 3rd year in a row he has requested these for both his birthday and Fathers' Day. They look and taste complicated but they really are quite simple to make. You don't even need a mixer; everything is done by hand. The recipe below makes about 24 cupcakes.

I like to dust them with powdered sugar for a pretty presentation and you can top them with all sorts of things (family favorites include a scoop of ice cream or chocolate syrup). The trick is to either serve them warm from the oven or to microwave them for 10-15 seconds before eating so the peppermint pattie is gooey in the middle : )
Peppermint Pattie Cupcakes (adapted from Martha Stewart)
  • 24 bite sized peppermint pattie candies (I used York)
  • 16 ounces chopped bittersweet chocolate
  • 2 sticks of butter
  • 2 cups of sugar
  • 1 1/2 teaspoons of salt
  • 6 large eggs
  • 1 cup flour
  • 1/2 cup cocoa powder
1.) Create your own double boiler (or use a real one if you have it) by placing a heat proof bowl over a pot of boiling water and use it to slowly melt chocolate and butter until completely smooth. I find it goes quicker if the butter is room temp. and is cut up in to smaller pieces.

Make shift double boiler
2.) Pour melted mixture into a larger mixing bowl and whisk in the sugar and the salt.

3.) Whisk in the eggs to combine. Mixture might be a little grainy but that is ok, it has never seemed to affect the consistency of the final product.

4.) Gently whisk in flour and cocoa until smooth. Don't over mix.

5.) Line a muffin/cupcake tin and put one tablespoon of the batter into the bottom of each liner.

6.) Press a peppermint pattie into the batter.

7.) Top with 1-2 more tablespoons of batter. I just use whatever will completely cover the pattie.

8.) Bake at 350 degrees for 15-20 minutes. Top of cupcakes should be firm to the touch. I always err on the side of a little undercooked since I like mine kinda gooey : )

Make sure you let them cool for a bit before eating since the insides of the peppermint pattie can be dangerously hot. Enjoy!

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