I'm a stay-at-home mom now, but when I was working, a couple of co-workers and I had a slight obsession with York Peppermint Patties. There was always a big box of them in the break room and you could buy them for $.10 each. Most of the time we had a dollar on us, so that meant 10 peppermint patties. More for sharing! You could always count on a peppermint pattie sitting on your desk when you were having one of those days and a co-worker knew you needed cheering up. Let's just say we ate A LOT of peppermint patties.
One of those co-workers, who is now a good friend, was recovering from surgery so I thought it would be nice to cheer her up with these cupcakes. The cupcakes have a rich, chocolate base that is stuffed with a York Peppermint Pattie (of course!), topped with a mint buttercream frosting and chocolate ganache drizzle, and as if that isn't enough, topped with another York Peppermint Pattie. These are super sweet and minty, but if you like peppermint patties, then these are for you!
York Peppermint Pattie Cupcakes
Servings: 24 cupcakes
1 (18.25 oz) devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs, at room temperature, lightly beaten
2 tsp. vanilla extract
24 small York Peppermint Patties, frozen overnight
3 sticks unsalted butter, at room temperature
5 1/2 cups confectioners' sugar, sifted
1 1/2 tsp. clear vanilla extract
3/4 tsp. peppermint extract (or more to taste)
4-6 tbsp. heavy cream
4 oz. bittersweet (60% cocoa) chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. honey
2 tbsp. light corn syrup
2 tsp. vanilla extract
24 extra York Peppermint Patties for topping
To prepare the cupcakes, preheat the oven to 350°. Line a muffin pan with cupcake liners. In the bowl of an electric mixer fitted with a paddle attachment, beat the cake mix, pudding mix, sour cream, vegetable oil, eggs, and vanilla together on medium speed for 2 minutes until well combined.
Fill the cupcake liners with a couple of tablespoons of batter. Place a frozen peppermint pattie into the center of each well. Add extra batter on top until the well is ~2/3 full. Bake for 18-22 minutes or until cooked through. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
To prepare the frosting, in the bowl of an electric mixer fitted with a whisk attachment, beat the butter on medium-high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract, peppermint extract, and heavy cream. Whip until a smooth, fluffy frosting forms. Add additional cream as necessary to reach the desired consistency. Frost the cooled cupcakes as desired.
To prepare the ganache, transfer the chocolate to a heat-proof bowl. In a small saucepan, heat the cream over medium heat until bubbles just begin to form around the edges. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk the chocolate and cream together until smooth. Whisk in the honey, corn syrup, and vanilla. Allow to cool at room temperature for about 15 minutes. Carefully spoon the cooled glaze over the frosting, allowing it to drizzle down the sides slightly.
Top each cupcake with an additional peppermint pattie.
Source: adapted from My Baking Addiction