The holidays are in full swing, and I’m baking like there’s no tomorrow. Or perhaps I’m baking like tomorrow is Christmas? In any case, I’m baking a lot.
Today’s chocolate peppermint cupcakes are inspired by the York Peppermint Pattie, one of the best treats around regardless of time of year, but a treat I always associate with winter. I’ve started eating chocolate again and have, thus far, remained stable in the migraine department. But darker chocolate – like the variety used on the famous pattie – will be a new frontier for me, so wish me luck. I found this recipe over at The Baker Chick and adapted it to include some peppermint extract in the cupcake batter, while omitting the peppermint pattie inside the cupcake itself. You could certainly do that, but I wanted to use the patties just as a garnish on top, like a delightfully delicious chocolate moon rising out of a peppermint cloud. Perhaps all the sugar has finally gone to my brain…
Ingredients
For the cupcakes
- 1 cup plus 2 tablespoons flour
- 3/4 cup sugar
- 3 tablespoons Dutch process cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
For the frosting
- 12 tablespoons butter, softened
- 3 cups powdered sugar
- 2-3 tablespoons milk
- 1/8 to 1/4 teaspoon peppermint extract, to taste
- 12 snack-size York Peppermint Patties
Preparation
Preheat oven to 350 degrees. Line a cupcake tin with paper liners.
In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir together, then add water, oil, vanilla extract, and peppermint extract. Beat on low speed for about 2 minutes, until the batter is smooth; it will be thin.
Using a two-inch cookie scoop, scoop batter into prepared cupcake tin, filling wells about 2/3 full. Bake for 18-22 minutes, until a cake tester comes out clean. Remove from cupcake tin and allow to cool on a wire rack completely before frosting.
To make frosting, beat butter on low speed for about 2 minutes, until fluffy. Add powdered sugar and beat on low until all the sugar is incorporated into the butter; this takes a few minutes. Add 1 tablespoon of milk and 1/8 teaspoon peppermint extract and beat for another 1-2 minutes. Add another 1-2 tablespoons milk, plus additional peppermint extract to taste; my frosting used 3 tablespoons of milk and 1/8 teaspoon plus a few additional drops of extract to reach my desired flavor and consistency.
Fit a piping bag with a large star tip (like the Wilton M1) and pipe swirls onto cupcakes. Press a peppermint pattie into the frosting to garnish. Store in an airtight container at room temperature for 2-3 days. Makes 12.
amy bakes in the 'burgh 