You need to make these. I don't say that often but you really do. They're perfect for the holidays. I mean come on. When else but during the holidays is the peppermint patty practically a food group.
Recipe: Peppermint Patty Cupcakes with Peppermint Buttercream Frosting
(Adapted from Bakingdom)
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
16 to 18 mini peppermint patties (such as York), more for garnish
Preheat the oven to 350 degrees. Line a muffin pan with paper liners; set aside.
In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).
Place 1 tablespoon of batter into each prepared muffin cup. Lay a peppermint patty in each cup and press down gently. Place another tablespoon of batter on top of each patty. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched.
Transfer to a wire cooling rack and allow to cool completely before frosting.
For the Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (16 ounces) confectioners’ sugar
1/4 teaspoon salt
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Food coloring (optional)
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 30 seconds. Beat in the sugar and salt until combined. Add 1 tablespoon heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached.
Stir in the vanilla and food coloring.