Peppermint Pattie Cupcakes
Peppermint Pattie Cupcakes are made with rich chocolate cupcakes, topped with peppermint buttercream, chocolate ganache and peppermint patties!
Ingredients
Chocolate Cupcakes:
- 11/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1 cup unsweetened cocoa powder
- 11/2 teaspoons baking powder
- pinch of sea salt
- 2 sticks unsalted butter room temperature
- 4 eggs room temperature
- 1 cup whole milk yogurt
- 1 teaspoons vanilla bean paste
Peppermint Buttercream:
- 2 sticks butter room temperature
- 8 ounces cream cheese room temperature
- 7 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 1/2 teaspoon peppermint extract
Ganache:
- 1/2 cup whipping cream
- 4 ounces semi-sweet chocolate chopped
Garnish:
- 22 peppermint patties
Instructions
Chocolate Cupcakes:
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Preheat oven to 350 degrees F.
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In the bowl of a mixer add: flour, sugar, baking powder, cocoa powder and salt. Stir to combine.
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Then, mix in the softened butter on low speed until fully combined, and the mixture resembles moist crumbs.
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After, stir in the eggs one at a time. Mixing well after each addition. Also, stir in greek yogurt and vanilla bean paste, while stopping to scrape the bottom and sides of the bowl with a spatula.
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Mix batter for 2-3 minutes, it should be creamy and fluffy.
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Fill lined cupcake wells just over half full.
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Bake for 15 - 20 minutes, a cake tester inserted into the center of a cupcake should come out clean or with just a few moist crumbs.
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Once the cupcakes are removed from the oven, let them cool in the pan for 10 minutes. After, transfer to a wire rack to cool completely before frosting.
Peppermint Buttercream:
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First. beat butter and cream cheese together until smooth. Then, add powdered sugar one cup at a time and cream for 2-3 minutes. Add vanilla bean paste and peppermint extract and beat until completely combined. Stop to scrape the bottom and sides of the bowl, to be sure all the ingredients are well-combined.
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Place frosting into a pastry bag fitted with a large star piping tip.
Ganache:
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Heat whippe cream in the microwave for 40-60 seconds, or until hot.
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Place chopped chocolate into a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth and shiny.
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Let the ganache come to room temperature for about 5-10 minutes before applying to cupcakes.
Assembling:
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Once the cupcakes have cooled, pipe frosting on top of each cupcake and then spoon 1 tablespoon of chocolate ganache over the top.
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Press in a peppermint pattie on the sides into the frosting. Refrigerate for 30-60 minutes before serving.
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Enjoy!