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Peppermint Pattie Cupcakes

Peppermint Pattie Cupcakes

Peppermint Pattie Cupcakes are made with rich chocolate cupcakes, topped with peppermint buttercream, chocolate ganache and peppermint patties!
Course Dessert
Cuisine American
Keyword Peppermint Pattie Cupcakes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 25 servings
Calories 689kcal
Author Catalina Castravet


Chocolate Cupcakes:

  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 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


  • 1/2 cup whipping cream
  • 4 ounces semi-sweet chocolate chopped


  • 22 peppermint patties


Chocolate Cupcakes:

  • Preheat oven to 350 degrees F.
  • In the bowl of a mixer add: flour, sugar, baking powder, cocoa powder and salt. Stir to combine.
  • Then, mix in the softened butter on low speed until fully combined, and the mixture resembles moist crumbs.
  • 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.
  • Mix batter for 2-3 minutes, it should be creamy and fluffy.
  • Fill lined cupcake wells just over half full.
  • 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.
  • 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:

  • 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.
  • Place frosting into a pastry bag fitted with a large star piping tip.


  • Heat whippe cream in the microwave for 40-60 seconds, or until hot.
  • 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.
  • Let the ganache come to room temperature for about 5-10 minutes before applying to cupcakes.


  • Once the cupcakes have cooled, pipe frosting on top of each cupcake and then spoon 1 tablespoon of chocolate ganache over the top.
  • Press in a peppermint pattie on the sides into the frosting. Refrigerate for 30-60 minutes before serving.
  • Enjoy!


Calories: 689kcal | Carbohydrates: 119g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 222mg | Potassium: 280mg | Fiber: 2g | Sugar: 103g | Vitamin A: 730IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1.7mg