Mini Chocolate Peppermint Patty Cupcakes
User Reviews
4.5
6 reviews
Excellent
Mini Chocolate Peppermint Patty Cupcakes
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These Mint Chocolate Peppermint Patty Cupcakes are chocolatey, delicious and packed full of mint flavor.
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Ingredients
Cupcakes
- 1/3 cup olive oil
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/3 cup sour cream
- 1/2 cup Special Dark cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon alt
- 34 minis peppermint patties
Frosting
- 1/4 cup butter room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 3/4 teaspoon peppermint extract
- sprinkles to garnish
- 34 mini peppermint patties to garnish
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Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line a mini cupcake pan with papers.
- In a large mixing bowl, add in the olive oil and sugar. Mix on medium until combined.
- Add in the vanilla and eggs one at a time. Once the first egg is completely incorporated, add in the next egg. Mix until incorporated. Scrape down the sides.
- Add in the sour cream and mix on medium until combined.
- Add in the cocoa powder, flour, baking powder, baking soda and salt. Mix on low until the flour is just incorporated. Scrape down the sides and stir in any remaining flour.
- Scoop the batter into the cups. Fill about 2/3 full with batter.
- Add a mini peppermint patty to the center of each cupcake. I stood them on their side and not flat.
- Place in the oven and bake for 10 minutes or until done. Place a toothpick off to the side of the candy. If it comes out with moist crumbs or clean, it’s done. If there’s still batter, let it bake an additional minute or two.
- Let the cupcakes cool completely.
Frosting
- In a large mixing bowl, add in the butter. Mix on medium until it’s creamed.
- Add in the powdered sugar, heavy cream, and peppermint extract. Beat on low until the powdered sugar is incorporated.
- Once the powdered sugar is incorporated, beat on high for 2 to 3 minutes until light and fluffy.
- Place the frosting in a piping bag with a 1M tip. Pipe a swirl on each cooled cupcake.
- Add some white sprinkles and a mini peppermint patty to the top of frosted cupcakes.
Notes
- With the frosting having heavy cream in it, you’ll want to place any leftover cupcakes in an air tight container and store in the refrigerator for up to 3 days.
Nutrition Information
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Calories
427kcal
(21%)
Carbohydrates
83g
(28%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
73mg
(3%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
65g
(130%)
Vitamin A
89IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 34servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 83g | 28% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 73mg | 3% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 65g | 130% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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