Mint Candy Filled Cupcakes Recipe

Name: Mint Candy Filled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ⅛ teaspoon salt; ½ cup unsalted butter, room temperature plus 2 tbl; 1 ½ cups sugar; 3 large eggs; ¼ teaspoon peppermint extract; 1 cup milk; 12 chocolate-covered thin mints; 1 ½ cups frozen whipped topping, thawed; ½ teaspoon peppermint extract; 6 ounces semisweet chocolate; ½ cup unsalted butter; ¼ cup peppermint extract

Servings: persons

2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
½ cup unsalted butter, room temperature plus 2 tbl
1 ½ cups sugar
3 large eggs
¼ teaspoon peppermint extract
1 cup milk
12 chocolate-covered thin mints
1 ½ cups frozen whipped topping, thawed
½ teaspoon peppermint extract
6 ounces semisweet chocolate
½ cup unsalted butter
¼ cup peppermint extract

1
Preheat oven to 350.
2
Line 12-cup muffin tin with paper baking liners.
3
For cupcakes, sift together flour, cocoa powder, baking soda and salt.
4
In another bowl, beat butter and sugar until light and creamy.
5
Add eggs one at a time, beating well after each addition.
6
Beat in peppermint extract.
7
Beat in flour mixture alternately with milk until just blended.
8
Fill prepared muffin tins 1/4 full.
9
Place 1 mint on batter.
10
Bake 12-15 minutes until toothpick inserted in center comes out clean.
11
Transfer to cooling rack.
12
When cooled, remove paper lining from cupcakes.
13
For filling, combine thawed whipped topping and peppermint extract.
14
Slice cupcakes in half horizontally.
15
Spread filling on cut surface of bottom half and replace top.
16
For glaze, melt chocolate and butter, stirring until smooth.
17
Remove from heat.
18
Stir in peppermint extract; cool.
19
Spread on each cupcake.

2960

kcal

Calories

164

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ⅛ teaspoon salt, and more.

Yes, Mint Candy Filled Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mint Candy Filled Cupcakes

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