5 from 7 votes
Cupcakes for Two: Valentine’s Day Peppermint Pattie Chocolate Cupcakes
Cupcakes for Two: Valentine’s Day Peppermint Pattie Chocolate Cupcakes
Yields 2 jumbo cupcakes or 4 standard cupcakes

Calorie count is for 1 jumbo, unfrosted cupcake.
One batch of frosting yields 332 calories.

Serving Size: 1 jumbo cupcake
Calories per Serving: 573 kcal
Author: Patty K-P
Ingredients
Peppermint Pattie Chocolate Cupcakes
  • 1 ½ ounce bittersweet chocolate chips*
  • 3 tablespoon unsweetened natural cocoa powder (not Dutch-processed)
  • ¼ cup hot coffee**
  • ¼ cup (1 ¼ ounces) unbleached bread flour
  • ¼ teaspoon baking soda
  • teaspoon baking powder
  • cup granulated sugar
  • cup packed brown sugar***
  • 4 tablespoons vegetable oil
  • 1 large egg, room temperature
  • 3 tablespoons buttermilk****
  • ½ teaspoon vanilla extract
Peppermint Pattie Buttercream
  • 1 tablespoon heavy cream
  • ¾ teaspoon peppermint extract
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup confectioners’ sugar, sifted
  • 2 York Peppermint Patties, cut into ¼-½” pieces
  • Decorative sprinkles
Instructions
Peppermint Pattie Chocolate Cupcakes
  1. Preheat oven to 325°F. Line 2 cups of a jumbo muffin tin or 4 cups of a standard muffin tin with paper liners.
  2. In a small bowl, combine the bittersweet chocolate and cocoa powder. Pour the coffee over the chocolate and allow to sit for 5 minutes. Stir until melted and smooth.
  3. In a medium bowl, sift together the flour, baking soda and powder, and sugars. Stir to combine and set aside.
  4. In a medium bowl, whisk together the oil, egg, buttermilk and extract.
  5. Whisk the chocolate mixture into the egg mixture until combined. Pour over the flour mixture and stir to combine.
  6. Fill the prepared tin about ¾ full. Bake for 25-28 minutes or until a toothpick inserted comes out clean. Let cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.

Peppermint Pattie Buttercream
  1. Combine the cream and extract in a small bowl.
  2. In a medium bowl, beat the butter on medium speed with an electric hand mixer. Add the sugar and beat until smooth.
  3. Add the cream and beat until smooth and fluffy.
Assembly
  1. Spread the buttercream over the cooled cupcakes and decorate with the patties and sprinkles.
Recipe Notes

*If using a bittersweet bar, finely chop the bar
**I used what was left from my coffee maker. Alternatively, you can mix 1 teaspoon of espresso powder or instant coffee to ½ cup of hot water and use only what’s called for in the recipe.
***Light or dark. Use whatever you have on hand
****If you don’t have buttermilk on hand, add ½ teaspoon of white vinegar to ¼ cup milk and let it sit for 10 minutes. Use only what’s called for in the recipe.