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Mini Chocolate Peppermint Patty Cupcakes

These Mint Chocolate Peppermint Patty Cupcakes are chocolatey, delicious and packed full of mint flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 34 servings
Calories: 427 kcal
Course: Dessert
Cuisine: American

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

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a mini cupcake pan with papers.
  2. In a large mixing bowl, add in the olive oil and sugar. Mix on medium until combined.
  3. 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.
  4. Add in the sour cream and mix on medium until combined.
  5. 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.
  6. Scoop the batter into the cups. Fill about 2/3 full with batter.
  7. Add a mini peppermint patty to the center of each cupcake. I stood them on their side and not flat.
  8. 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.
  9. Let the cupcakes cool completely.
Frosting
  1. In a large mixing bowl, add in the butter. Mix on medium until it’s creamed.
  2. Add in the powdered sugar, heavy cream, and peppermint extract. Beat on low until the powdered sugar is incorporated.
  3. Once the powdered sugar is incorporated, beat on high for 2 to 3 minutes until light and fluffy.
  4. Place the frosting in a piping bag with a 1M tip. Pipe a swirl on each cooled cupcake.
  5. 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

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

% 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.