Mint Candy Filled Cupcakes
Ready In: 27 mins
Serves: 12
Ingredients
Cupcakes
- 2 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter, room temperature plus 2 tbl
- 1 1⁄2 cups sugar
- 3 large eggs
- 1⁄4 teaspoon peppermint extract
- 1 cup milk
- 12 chocolate-covered thin mints
Filling
- 1 1⁄2 cups frozen whipped topping, thawed
- 1⁄2 teaspoon peppermint extract
Glaze
- 6 ounces semisweet chocolate
- 1⁄2 cup unsalted butter
- 1⁄4 cup peppermint extract
Directions
- Preheat oven to 350.
- Line 12-cup muffin tin with paper baking liners.
- For cupcakes, sift together flour, cocoa powder, baking soda and salt. In another bowl, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Beat in peppermint extract.
- Beat in flour mixture alternately with milk until just blended.
- Fill prepared muffin tins 1/4 full. Place 1 mint on batter. Bake 12-15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack. When cooled, remove paper lining from cupcakes.
- For filling, combine thawed whipped topping and peppermint extract. Slice cupcakes in half horizontally. Spread filling on cut surface of bottom half and replace top.
- For glaze, melt chocolate and butter, stirring until smooth. Remove from heat. Stir in peppermint extract; cool. Spread on each cupcake.
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