Mint Patty Cakes

Total Time:
2 hr
1 hr 5 min
20 min
35 min

24 cupcakes

  • For the Cupcakes:
  • 3 sticks unsalted butter, cut into pieces
  • 1 cup Dutch-process cocoa powder
  • 3 1/4 cups packed dark brown sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 11/4 cups buttermilk
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • For the Topping:
  • 1 1 -pound box confectioners' sugar (about 4 cups)
  • 1/2 cup light corn syrup
  • 1/4 cup vegetable shortening or cocoa butter, softened
  • 2 teaspoons peppermint extract
  • For the Glaze:
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/4 cup light corn syrup
  • 1 1/2 tablespoons unsalted butter
  • 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.

  • Photograph by Con Poulos

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    This recipe is featured in:

    Dinner and a Movie