Chocolate York Peppermint Patty Cupcake Recipe

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Following is a delicious Cupcake Recipe and
guest post by Carly at CreateliveBlog.com ~ enjoy!!



York Peppermint Patties. I love them. They’re my road trip snack that I break the rules for. And now they’re inside a delicious cupcake. Move over, Reeses-filled cupcakes! Get a life, chocolate-mousse filled cupcakes. Pumpkin Cheesecake Cupcakes, hit the road… Seriously. These are my new favorite :)

Total time: 1 hour

Yield:22-24 Cupcakes

Ingredients:

  • 1 box Devil’s Food Cake
  • 1 can La Croix
  • 1 bag York Peppermint Patties (size small, about 20-24 of them)
  • 1/2 Tub Cool Whip (standard size)
  • 1 teaspoon Peppermint Extract (Not mint)
  • Green Food Coloring

Cooking Directions:

  1. Preheat oven to 350.
  2. Combine cake mix and La Croix (or 8oz Sparking Water) and mix well.
  3. Spoon into paper-lined cupcake tins until 2/3 full.
  4. Unwrap peppermint patties and add on top of each cupcake.
  5. Bake for 18-22 minutes (following package directions).
  6. Remove from oven and set aside to cool.
  7. In a separate bowl, combine cool whip, peppermint extract, and a conservative amount of green food coloring (we’re not making green eggs and ham, people). You can slowly add more coloring if you’d like. I used Wilton’s icing coloring.
  8. Add peppermint to taste.
  9. Once well mixed, use a knife or piping bag to pipe/spread icing onto cupcakes. The peppermint patty will have deflated somewhat, so be sure to fill in the leftover crater with mint icing before making it pretty!

Carly is a young blogger living in Chicago who loves mason jars, healthy cupcakes, oxymorons, and workout music! Check her out on Facebook, Pinterest, or visit her website!

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5 Responses to Chocolate York Peppermint Patty Cupcake Recipe

  1. SusieW says:

    This could become my favorite cupcake! :-)

  2. Tina Morroni says:

    These cupcakes are amazing and so easy to make! I took them into work today – they disappeared in a flash.

  3. Jen says:

    I made these tonight using a gluten free mix. I added a couple tablespoons of sour cream to the batter because GF mizes tend to be dry. I also used plain sparkling spring water. I ate one without the frosting (ok I ate two) and they were so moist and delicious. I’m going to top them off tomorrow but instead I’m going to use actual whipping cream with powderd sugar and mint because I don’t like perppermint. I’m looking forward to serving them to my family.

  4. Liz says:

    I’m a little unclear. Do you make the cake mix with the eggs, oil and water? Then add the sparkling water? Or is it just the dry mix and sparkling water you start with?

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