Yes, it's true. Killer cupcake - as in kill your willpower. Kill your diet. Kill me now because I just finished stuffing three of them down my cake-hole. And I don't even like cake much. Go ahead. Laugh. But it's true.
Featured in the March issue of the Food Network Magazine, these cupcakes caught my eye, mainly because of their name, "Mint Patty Cakes". Definitely not something I'd normally make, but perfect for a birthday celebration where the guest of honor is known for his love of all things mint.
With not one, but two minty layers on top, the cupcakes were a huge hit with the birthday boy. As for me, though, I could take 'em or leave 'em. Mint just isn't my thing. Which might make you wonder about my opening warning about the "killer cupcake". If I don't like mint, what would make this recipe a keeper, let alone a killer? Why it's that unassuming little chocolate cupcake underneath, of course.
The recipe's Dutch process cocoa and dark brown sugar must have hinted at the cupcakes' greatness, because in a stroke of genius (or stupidity, maybe), I made an extra dozen (okay, fourteen, but who's counting) that I stashed in the freezer for future use. Safely ensconced amidst the broccoli and the peas, the cupcakes lay in frozen slumber, waiting for the day they'd be called to duty at a party or other festivity.
Sadly though, they never made it. Because when it comes to these cupcakes, out of sight apparently doesn't guarantee out of mind for me. I couldn't stop thinking about them. I was obsessed. I'd pull them out one at a time (sometimes one right after the other), and defrost them quickly in the microwave. Sure, frosting and sprinkles may appeal to the masses, but to me, the true test of a cake lies in how it tastes plain. And these cupcakes, quite frankly, were amazingly dense and chocolatey. As my friend described it, it's like a whole chocolate cake stuffed into a muffin cup. And although they are great for large celebrations, they're perfect for a "party of one" as well!
Mint Patty Cupcakes
www.foodnetwork.com
Makes 24-30 cupcakes
Ingredients
For the Cupcakes:
3 sticks unsalted butter, cut into pieces
1 cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
11/4 cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
For the Mint Topping:
1 1-pound box confectioners' sugar, about 4 cups
1/2 cup light corn syrup
1/4 cup vegetable shortening or cocoa butter, softened
2 teaspoons peppermint extract
For the Glaze:
8 ounces bittersweet chocolate, finely chopped
1/4 cup light corn syrup
1 1/2 tablespoons unsalted butter
Directions
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake.
Make the glaze: Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.
NOTES:
- Although it wasn't clear to me in the recipe, there were several comments online that this recipe was meant to be used with large muffin pans rather than standard size (I actually have made it with both). If you use the large muffin pans, the recipe will yield approximately 20 muffins; if you use regular size muffin pans, it will yield approximately 30 muffins. Bake the larger muffins for 30-35 minutes, regular muffins for 20 minutes.
- Instead of making a glaze for the top, I used a standard chocolate buttercream and added a few drops of mint extract for additional flavor.
