Recipes // Desserts // Peppermint Patty Cupcakes

Peppermint Patty Cupcakes


Leslie Feinberg and Brooke Siem

(Yield 48)



  • 172 g water water
  • 115g butter
  • 1 egg
  • 75g sour cream
  • 125g flour
  • 45g graham flour
  • 200g sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt


  • 115 g bittersweet chocolate, finely chopped
  • 66g heavy cream
  • 25 g butter, cubed
  • 115 g Crème de Menthe


  • 115g unsalted butter, softened
  • ¾ box of confectioners sugar
  • 57 g Crème de Menthe

Garnish: Peppermint Candies (optional)


To make cake:

  1. Preheat oven to 325°F. Line or grease mini cupcake tins and set aside.
  2. In a food processor, grind graham crackers thoroughly.
  3. Heat water and butter in a saucepan until butter is melted, taking care not to boil.
  4. In a mixing bowl, beat sour cream and egg until combined.
  5. In another bowl, combine flour, sugar, ground graham flour, baking soda, and salt.
  6. Add water and butter mixture to mixing bowl gradually.
  7. Slowly add dry ingredients to wet and beat until smooth.
  8. Fill cupcakes tins 2/3 way with batter.
  9. Bake for 10 minutes and let cool on a cooling rack

To make the filling:

  1. Finely chop chocolate.
  2. In a medium saucepan heat cream just until boiling.
  3. Pour over chocolate, covering chocolate entirely, and let sit for at least two minutes.
  4. Stir until chocolate is fully melted and there are no lumps.
  5. Add butter, stir until fully melted.
  6. Slowly add in Crème de Menthe, stirring thoroughly.
  7. Transfer to squeeze bottle and allow to cool at least one hour.

To make the frosting:

  1. Cream together butter and confectioners sugar until crumbly in a standing mixer.
  2. Slowly pour in Crème de Menthe and beat until smooth.
  3. Transfer to piping bag.

To assemble:

  1. Core each cupcake.
  2. Fill with the Crème de Menthe ganache.
  3. Frosting to your liking.
  4. Top with peppermint candy (optional).
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