Chocolate Mint Filled Cupcakes are a blend of not-too-sweet chocolate cake, a chocolate peppermint patty as filling and topped with a rich whipped chocolate buttercream frosting. I made the cakes in my ,Pipka Fillable Cupcake Pan which is inspiring me to bake delicious creative cupcakes. Honestly, these cupcakes are really better than cupcakes, they are like little miniature tortes!
I found vintage Christmas cupcake toppers on Ebay and they make the cakes look so festive. Setting the cupcakes on a white plate of snow, ie. powdered sugar, also adds to the Christmas atmosphere while adding a little sweetness to the bottom of each cupcake.
The chocolate cake is my mother’s easy and not too sweet recipe that she made for over 50 years and adding the mint patty in the cavity fills each bite with a refreshing burst of refreshing flavor. The chocolate buttercream is so good I could eat it with a spoon! (I did!) If you want a special treat this holiday season, give these cupcakes a try. If you don’t have vintage cake toppers, you can add a candy cane or a wedge of peppermint bark on top of the frosting.
Chocolate Peppermint Filled Cupcakes
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1 Tablespoon baking soda
- 1 egg at room temperature
- 2/3 cup canola oil at room temperature
- 1 cup buttermilk
- 1 cup boiling strong coffee
- Pearson’s Mint Patties
Sift the flour, sugar, cocoa, salt and baking soda into a bowl. Add the egg, oil and buttermilk, stirring until well blended. Gently stir the boiling coffee into the batter. It will be very thin. Butter and flour the Pipka Fillable Cupcake Pan. Fill each cupcake to 1/2 full, ONLY, just covering the top of the cavity. Bake for 30-35 minutes at 350 or until the tops bounce back when touched in the center.. Place on a cooling rack to cool slightly then turn the pan over so the cupcakes are upside down. When the cupcakes are completely cool, put one Pearson’s Mint Patty into each cavity and top with Chocolate Buttercream Frosting.
*You will have some left over batter which can be poured into a in a small buttered and floured loaf pan and baked for 45 minutes or until the top springs back when touched lighted in the center. Cool and serve with a dusting of powdered sugar.
Chocolate Buttercream Frosting.
- 2 sticks unsalted butter at room temperature
- 1/4 cup unsweetened cocoa
- 3-31/2 cups powdered sugar
- 1 teaspoon Pipka’s Vanilla Extract
- 5 Tablespoons heavy cream or milk
Cream the butter in a mixer with the paddle attachment until light and fluffy. Add the powdered sugar and the cocoa alternating with the cream and beating until well incorporated. Add the Vanilla. Adjust the milk and powdered sugar as needed for a dense fluffy frosting. Fill a pastry bag and pipe frosting on top of each cupcake. Refrigerate until ready to serve, then let the cupcakes sit at room temperature for 15 minutes before eating. These cupcakes keep well as the cake is very moist.
Chocolate Mint Filled Cupcakes
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1 Tablespoon baking soda
- 1 egg at room temperature
- 2/3 cup canola oil at room temperature
- 1 cup buttermilk
- 1 cup boiling strong coffee
- Pearson’s Mint Patties
- 2 sticks unsalted butter at room temperature
- 1/4 cup unsweetened cocoa
- 31/2 cups powdered sugar
- 1 teaspoon Pipka’s Vanilla Extract
- 5 Tablespoons heavy cream or milk
Instructions
- Sift the flour, sugar, cocoa, salt and baking soda into a bowl.
- Add the egg, oil and buttermilk, stirring until well blended. Gently stir the boiling coffee into the batter. It will be very thin.
- Butter and flour the Pipka Fillable Cupcake Pan. Fill each cupcake to 1/2 full, ONLY, just covering the top of the cavity.
- Bake for 30-35 minutes at 350 or until the tops bounce back when touched in the center.
- Place on a cooling rack to cool slightly then turn the pan over so the cupcakes are upside down. When the cupcakes are completely cool, put one Pearson’s Mint Patty into each cavity and top with Chocolate Buttercream Frosting.
- Cream the butter in a mixer with the paddle attachment until light and fluffy.
- Add the powdered sugar and the cocoa alternating with the cream and beating until well incorporated. Add the Vanilla.
- Adjust the milk and powdered sugar as needed for a dense fluffy frosting.
- Fill a pastry bag and pipe frosting on top of each cupcake.
- Refrigerate until ready to serve, then let the cupcakes sit at room temperature for 15 minutes before eating. These cupcakes keep well as the cake is very moist.
Notes:
*You will have some left over batter which can be poured into a in a small buttered and floured loaf pan and baked for 45 minutes or until the top springs back when touched lighted in the center. Cool and serve with a dusting of powdered sugar.
