Mini Chocolate Peppermint Patty Cupcakes

Introduction

These mini cupcakes capture the nostalgic flavor of a chocolate peppermint patty in a perfectly portable bite. You get a rich, dark chocolate cake base with a creamy peppermint frosting, all topped with a classic candy. They’re the ideal festive treat for holiday parties or a cozy baking project.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 34 mini cupcakes

Ingredients

• 1/3 cup olive oil
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1/3 cup sour cream
• 1/2 cup special dark cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon alt
• 34 minis peppermint patties
• 1/4 cup butter (room temperature)
• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 3/4 teaspoon peppermint extract
• Sprinkles to garnish
• 34 mini peppermint patties to garnish

Instructions

1. Preheat your oven to 350°F (175°C). Line a mini cupcake pan with 34 mini liners.
2. In a large bowl, whisk together the olive oil, granulated sugar, and vanilla extract until smooth.
3. Add the eggs and sour cream to the oil mixture, whisking until fully combined and creamy.
4. Sift the special dark cocoa powder, all-purpose flour, baking powder, baking soda, and salt directly into the wet ingredients. Gently fold the dry ingredients into the wet batter until just combined and no dry streaks remain.
5. Unwrap the 34 minis peppermint patties. Place one unwrapped patty into the bottom of each prepared mini cupcake liner.
6. Spoon the cupcake batter over each peppermint patty, filling each liner about 2/3 to 3/4 full.
7. Bake for 16-18 minutes, or until a toothpick inserted into the cake portion comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. While cupcakes cool, make the frosting. In a medium bowl, use an electric mixer to beat the room-temperature butter until smooth and creamy.
9. Gradually add the powdered sugar, beating on low speed until incorporated. Add the heavy cream and peppermint extract.
10. Increase the mixer speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.
11. Once cupcakes are completely cool, frost them using a piping bag or a small spatula.
12. Garnish each frosted cupcake with sprinkles and top with one of the remaining mini peppermint patties.

Variations

• Filling Swap: Instead of baking a patty inside, use a piping tip to core the cooled cupcakes and fill them with the peppermint frosting for a surprise center.
• Candy Cane Crunch: Crush candy canes and roll the frosted edges of the cupcakes in the crumbs for extra peppermint texture and color.
• Chocolate Glaze: For a richer look, dip the tops of the frosted cupcakes in a simple chocolate ganache before adding the final peppermint patty garnish.
• Ice Cream Sundaes: Crumble the baked cupcakes into a bowl and layer with vanilla ice cream and hot fudge sauce for a decadent dessert.

Tips for Success

• Use room temperature eggs and sour cream for a smoother, more cohesive batter that bakes evenly.
• Ensure the cupcakes are completely cool before frosting, otherwise the heat will melt the buttercream.
• For precise filling, use a small cookie scoop or a tablespoon to portion the batter evenly among the liners.

Storage & Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 30 minutes before serving if refrigerated. These cupcakes are best enjoyed fresh and are not recommended for reheating.

FAQ

Can I use regular cocoa powder instead of special dark?

Yes, you can use natural or Dutch-process cocoa, but the special dark cocoa gives a deeper, richer chocolate flavor that pairs perfectly with the peppermint.

My peppermint patty sank to the bottom. What happened?

This can happen if the batter is too thin. Make sure you are gently folding the dry ingredients in and not over-whisking. The patty is heavy, so a thicker batter helps suspend it.

Can I make these as regular-sized cupcakes?

Absolutely. Use a standard cupcake pan and liners, and increase the baking time to 20-23 minutes. You will get approximately 12 regular cupcakes.

Why is there olive oil in the recipe?

Olive oil creates an exceptionally moist and tender crumb. Its flavor is mild and pairs well with dark chocolate. You can substitute with another neutral oil like vegetable or canola if preferred.

Can I make the frosting ahead of time?

Yes, the frosting can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, then let it come to room temperature and re-whip briefly before using.

What can I use if I don’t have heavy cream for the frosting?

You can substitute the heavy cream with an equal amount of whole milk, but the frosting will be slightly less rich and stable. Add the milk one tablespoon at a time to reach your desired consistency.