gusto di menta/peppermint

When I asked Sharona’s husband about her favorite desserts, he quickly replied, “Anything mint chocolate”.  There was not an ounce of hesitation.

Because the only specific dessert request for her birthday party was for cake pops, it was important I include minty delights in her celebratory buffet. Deciding on mini-cupcakes, I headed for one of my go-to cupcake recipes. Then, with a twist and the addition of peppermint buttercream, the Peppermint Patty cuppie was born.  I use  Nielsen-Massey Peppermint Extract for peppermint flavor because it has a smooth and subtle presence that isn’t offensive.

Chocolate Cupcakes

Adapted from Rachel Ray

4 oz. bittersweet chocolate
1 cup (2 sticks) butter, at room temperature
¼ cup warm coffee
2 ½ cups cake flour
1 tsp. baking soda
½ tsp. salt
5 large egg, separated
2 cups sugar
1 tsp. vanilla extract
¾ cup buttermilk, well shake
Peppermint Buttercream (recipe below)
2 cups melted candy melts, or milk chocolate

Melt the chocolate in a double boiler, stirring until it is smooth. Add ¼ cup (½ stick) butter and stir until melted and blended. Add 1/4 cup of warm coffee and stir until smooth. Set aside.

Preheat the oven to 350ºF.  Line mini-muffin cups (50-60 mini cupcakes)

Whisk together the flour, baking soda, and salt. Set aside.

Whisk the egg whites to stiff peaks. Transfer to a separate bowl and set aside.

Using an electric mixer, cream the remaining 1 ½ sticks of butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl. Add the melted, cooled chocolate and vanilla. Mix well.

Lower the mixer speed to low and add flour alternately (in thirds) with the buttermilk, beginning and ending with flour. Scrape the sides and bottom of the bowl periodically. Carefully, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Using a small ice cream scoop, divide the batter in the muffin tins (no more than ¾ filled) and bake for 10-12 minutes, until the cake springs back to a light touch and a toothpick comes out clean. Cool in pans for about 5 minutes before removing and transferring onto wire racks cool cupcakes completely before frosting.

Pipe small dollops of buttercream on each cupcake.  Refrigerate for 15 minutes. Working quickly, hold each chilled cupcake upside down by the liner. Dip into the melted. Pivot the cupcake slightly making sure the chocolate caps the buttercream. Slowly lift and twist the cupcake. Place cupcake right-side. Garnish with nonpareils, or preferred decoration. Allow to dry.

Peppermint Buttercream

3 cups confectioners’ sugar
1 cup butter
1 Tbsp Peppermint Extract
1 to 2 tablespoons whipping cream

1 cup melted candy melts (or milk chocolate)

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add extract and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for piping consistency.

Tagged as: bite-sized desserts, chocolate cupcakes, cupcakes, Mini Cupcakes, miniature desserts, Peppermint Patty, Peppermint Patty Cupcakes, Peppermint Patty Mini Cupcakes