Friday, August 3, 2012

Chocolate York Peppermint Patty Cupcake Recipe

  • 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!

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