I made the cupcakes using my favorite from scratch recipe and let them cool. Once completely cooled, time to make the peppermint filling. This part is fun - and really easy. Easier than you would think it is. It basically looks like a crumbled mess in the bowl of your mixer until you turn it out onto a piece of parchment paper and form it into a ball. Place another piece of parchment on top of it and roll it out. Now, this sounds really easy - but it's a little trickier than you think. I suggest rolling out half the dough at the beginning. Parchment slides around a lot - and you want to use parchment because if you don't it's really hard to get it off of the surface you're rolling it off of (even if you use confectioners sugar to flour the surface). Once rolled to the right thickness, you cut them out with a 2 1/2" cookie cutter and place them on top of each cupcake.
|peppermint filling discs|
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Mint Patty Cakes
Make your favorite box mix or from scratch recipe according to directions and allow to completely cool.
1 1-pound box confectioners sugar (4 cups)
1/2 cup light corn syrup
1/4 cup vegetable shortening or cocoa butter, softened
2 tsp peppermint extract
Beat confectioners sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between 2 sheets of parchment paper and roll out to 1/4" thick. (Microwave for 15 seconds to soften if necessary). Use a 2 1/2" round cutter to cut into disks; reroll the scraps. Place a peppermint disc on top of each cupcake.
8 oz bittersweet chocolate, finely chopped or chips
1/4 cup light corn syrup
1 1/2 tbsp unsalted butter
1/4 cup water
Put the chocolate, corn syrup, butter and water in a microwave-safe bowl, cover with plastic wrap and microwave until chocolate melts, about 2 minutes (check it every 30 seconds). Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes.