Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mint Patty Cakes
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- Level: Easy
- Total: 2 hr
- Prep: 1 hr 5 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 478
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 63 g
- Protein
- 4 g
- Cholesterol
- 49 mg
- Sodium
- 192 mg
- Level: Easy
- Total: 2 hr
- Prep: 1 hr 5 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 478
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 63 g
- Protein
- 4 g
- Cholesterol
- 49 mg
- Sodium
- 192 mg
Ingredients
For the Cupcakes:
For the Topping:
For the Glaze:
Directions
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
- Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
- Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
- Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake.
- Make the glaze: Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.
