Mint Candy Filled Cupcakes

By SewingDragonfly

From www.food.com. My Note: I have not made these cupcakes yet (4/2/11). The original recipe for the glaze called for ¼ cup peppermint extract. I changed it to ¼ teaspoon.

Ingredients

• Cupcakes
• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons unsalted butter at room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 teaspoon peppermint extract
• 1 cup milk
• 12 chocolate-covered thin mints
• Filling
• 1 1/2 cups frozen whipped topping, thawed
• 1/2 teaspoon peppermint extract
• Glaze
• 6 ounces semisweet chocolate
• 1/2 cup unsalted butter
• 1/4 teaspoon peppermint extract

Preparation

Step 1

Preheat oven to 350 degrees.

Line muffin tin with paper baking liners.

For cupcakes, sift together flour, cocoa powder, baking soda and salt. In another bowl, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Beat in peppermint extract.

Beat in flour mixture alternately with milk until just blended.

Fill prepared muffin tins ¼ full. Place 1 mint on batter. Bake 12-15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack. When cooled, remove paper lining from cupcakes.

For filling, combine thawed whipped topping and peppermint extract. Slice cupcakes in half horizontally. Spread filling on cut surface of bottom half and replace tops.

For glaze, melt chocolate and butter, stirring until smooth. Remove from heat. Stir in peppermint extract; cool. Spread on cupcake.