Peppermint Pattie Cupcakes

Ingredients

Cupcakes:

• 1 and 3/4 cups all-purpose flour (spoon & leveled)

• 3/4 cup unsweetened natural cocoa powder*

• 1 and 3/4 cups granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons espresso powder 

• 1/2 cup vegetable oil (or canola oil or melted coconut oil)

• 2 large eggs, at room temperature

• 3/4 cup sour cream, at room temperature 

• 1/2 cup buttermilk, at room temperature 

• 2 teaspoons pure vanilla extract

• 1/2 cup freshly brewed strong hot coffee (regular or decaf)

• About 20 York Peppermint Pattie candies. 

Frosting: 

• 1 block full fat cream cheese (8 oz), at room temperature

• 1 stick cream cheese (1/2 cup), at room temperature

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon peppermint extract

Instructions

For the cupcakes:

1. Preheat oven to 350°F. Line 2 cupcake tins with cupcake liners.  

2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a medium size bowl. Set aside. 

3. In a large bowl, whisk the oil, eggs, vanilla, sour cream, and buttermilk together until combined. 

4. Pour the dry ingredients into the wet ingredients, add the coffee, and whisk until the batter is completely combined. Batter will be thin.

5. Using a 3-tablespoon cookie scoop, scoop the batter into the lined cupcake tins.

6. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. 

7. While the cupcakes are baking, cut the Yorks in half. 

8. Remove cupcakes from oven. While they are still warm, use a small knife to make an incision in the middle of each cupcake. Then place a York in the middle of the cupcake and press it all the way down so that it isn’t sticking out of the top. Remove the cupcakes from their pans and transfer to a wire rack. 

For the frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream cheese and butter until light and fluffy, about 3 minutes.

2. Gradually add the powdered sugar and whisk to combine, scraping down the sides of the bowl as necessary.  

3. Add the vanilla and peppermint extracts and mix to combine. Whisk the frosting on high speed for a few minutes until it thickens and becomes fluffy. 

4. Transfer to a piping bag fitted with a piping tip of your choice. 

Assembly

1. Pipe the frosting onto each cupcake. 

2. Garnish each cupcake with a quarter of a York candy, and enjoy!