Mint Patty Cakes

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i dont like it it tased good yet bad but everyone elese liked it thanks

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I have made these multiple times for co workers and friends and they are always a huge hit. However the number one complaint is a whole cupcake is to rich to eat all at once... I considered making mini cupcakes, which I normally love, but the peppermint layer takes way to long for the mini's. I poured the batter into 2 cake pans, and watched them very carefully until baked through. I made the peppermint layer and just rolled out the entire ball into about a 1/4 inch flat circle for a middle layer. I cut away the extra and covered the top of the cake in the chocolate frosting layer. This way everyone can have just the right size of piece for them, and it was way easier for me! I will always make this in a cake form now.

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Loved the basics of the recipe. Here's how I tweaked: Added 1/3 more cocoa powder for more chocolate taste to batter and added 1 tablespoon of peppermint extract to batter. Filled cupcake liners halfway, then added a mini peppermint patty. Then filled cupakes almost to the top and baked. Frosting was Vanilla Frosting from a can (gasp! mixed with 1 tablespoon of peppermint extract slathered on top. No extra work on the discs or frosting. They were loved by all!!

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We made 250 of these in the mini cupcake size for a dessert reception at a wedding - they were fabulous and a total hit!

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No one enjoyed the layer of peppermint that was basically just sugar compressed with sugar, I altered it for a few of the cupcakes with milk and dunked the tops in it this was much better and less sweet.

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I had so much fun making these and they turned out great!!!! I think this would work well for a cake too!!! The Cupcakes were so moist and surprisingly they werent overly sweet!! Only thing is i used standard cupcake pans so i wound up with 36 cupcakes not that any of them went to waste but next time i will definatley cut the recipe in half since i use the standard cupcake pan to make them!! Cant wait to have my friends try these!!!

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These came out pretty good - cake part was excellent. The peppermint layer and topping were a fun deviation from the norm...but I think just a mint chocolate icing would have been better.

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I sent half the batch to work with my husband so we wouldn't eat them all ourselves:- For all of the fattening ingredients (3 sticks of butter and enough sugar to amp up an entire kindergarten class, not to mention messing around with three different components, I thought the cupcakes would be super-great, but they were just average. The recipe isn't hard , but you'll dirty a lot of dishes in the process. The cupcakes look cute, but the flavor isn't anything that you couldn't achieve with a store-bought mix and a mint chocolate frosting. I don't know that I'll bother with these again, but I'm going to try the Snickers cupcakes from the same Food NEtwork magazine issue next. (Note: this makes 24 jumbo size cupcakes...you'll get more if you use standard size cupcake pans.

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I thought the mint discs would be difficult, but the recipe was very easy, the cupcakes looked professional and were absolutely delicious.

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We loved these. The cupcakes were quite moist and would stand well alone. The mint layer makes more than needed but is very easy to work with. I used a chocolate sourcream icing and green mint chips. It had all the best features of a peppermint patty. It would probably work well as a layer cake with two mint layers and chocolate frosting in between and on top.