Peppermint Pattie Cupcakes

• Meat

  • 22 Peppermint patties

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tsp Vanilla bean spread

• Baking & Spices

  • 1 cup All-purpose flour
  • 5 1/2 tsp Baking powder
  • 1/2 cup Cake flour
  • 1 cup Cocoa powder, unsweetened
  • 5 1/2 cups Granulated sugar
  • 2 tsp Peppermint extract
  • 7 cups Powdered sugar
  • 1 pinch Sea salt
  • 4 oz Semi-sweet chocolate

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Butter
  • 8 oz Cream cheese
  • 1/2 cup Whipping cream
  • 1 cup Whole milk yogurt

Found on peasandpeonies.com

Description

Ingredients

• Chocolate Cupcakes:
• 11/2 cups granulated sugar
• 1 cup all purpose flour
• ½ cup cake flour
• 1 cup unsweetened cocoa powder
• 11/2 teaspoons baking powder
• pinch of sea salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 eggs, room temperature
• 1 cup whole milk yogurt
• 1 teaspoons vanilla bean paste
• Peppermint Buttercream:
• 1 cup (2 sticks) butter, room temperature
• 8 ounces cream cheese, room temperature
• 7 cups powdered sugar
• 1 teaspoon vanilla bean paste
• 1 1/1 teaspoon peppermint extract
• Ganache:
• ½ cup whipping cream
• 4 ounces semi-sweet chocolate, chopped
• Garnish:
• 22 peppermint patties

Directions

• Chocolate Cupcakes:
• Preheat oven to 350 degrees F.
• In the bowl of a mixer add: both flours, sugar, baking powder, cocoa powder and salt. Stir to combine.
• Mix in the softened butter on low speed, until fully combined and the mixture resembles moist crumbs.
• Stir in the eggs one at a time, mixing well after each addition. Stir in greek yogurt and vanilla bean paste, stopping to scrape the bottom and sides of the bowl with a spatula.
• Mix batter for 2-3 minutes, it should be creamy and fluffy.
• Fill lined cupcake wells just over half full.
• Bake for 15 - 20 minutes, a cake tester inserted into the center of a cupcake should come out clean or with just a few moist crumbs.
• Remove from oven, let the cupcakes cool in the pan for 10 minutes, after transfer to a wire rack to cool completely before frosting.
• Peppermint Buttercream:
• Beat butter and cream cheese together until smooth. Add powdered sugar one cup at a time and cream for 2-3 minutes. Add vanilla bean paste and peppermint extract and beat until completely combined, stop to scrape the bottom and sides of the bowl, to be sure all the ingredients are well-combined.
• Place frosting into a pastry bag fitted with a large star piping tip.
• Ganache:
• Heat whipping cream in the microwave for 40-60 seconds until hot.
• Place chopped chocolate into a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth and shiny.
• Let the ganache come to room temperature for about 5-10 minutes before applying to cupcakes.
• Assembling:
• Once the cupcakes have cooled, pipe frosting on top of each cupcake and then spoon 1 tablespoon of chocolate ganache over the top.
• Press in a peppermint pattie on the sides into the frosting. Refrigerate for 30-60 minutes before serving.
• Enjoy!