Also known as Peppermint Patty Cakes, made to mark the birthday of good friend Patty D., these luscious cupcakes are truly over the top. Sweet on the surface, rich and dark on the inside, we thought these would be a great way to honour a girl who at fifty has more energy than most do at twenty.
The rich cream cheese icing is gets a pleasant brightness from a serious dose of peppermint extract. The devil’s food cupcakes get a rich earthiness from melted dark chocolate. An exhilarating and sophisticated sugar rush, followed by a pleasant carb crash, adapted from Martha Stewart’s Cupcakes. Happy Birthday, Patricia.
devil’s food chocolate cupcakes
3/4 cup unsweetened cocoa powder
3 oz dark (72% cocoa) chocolate
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt chocolate and add to mixture.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
peppermint cream cheese icing
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Red food coluring
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla & peppermint extract; mix until smooth. Mix in enough food coluring until desired colour is reached. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Needless to say no one at the party went even near the food after the cupcakes arrived! Truly “le clou” of the evening with only one left over (OK, I hid it!) for my breakfast the next morning. They still visit me in my dreams. Love you guys to death–by chocolate! xxxxxx
Excuse me but the lest over cup cake was for ME ! And I hold that piece of information from numerous sources. Birthday or not, U O me, Patty D.
Left over. Not lest over.
Those are simply the most perfect cupcakes!!!! I love the combination of peppermint and cream cheese!
What a pretty little cake! I’ll bet it tasted as good as it looked.
Oh and Happy Birthday to a fellow Leo!
Robert – you have outdone your self with that composition. i just love your photos?
*swoon*
Now that’s a cupcake!
I agree, Robert’s first cupcake photo is sublime in so many ways. As is the cupcake itself. Bravi tutti!
I have just fury-baked like a crazy person. It is quarter to 3 AM Halifax time. Tomorrow morning (in a matter of hours) I am hosting a collective yard sale where mountains of ladies’ clothes will, with any luck, sell like hot (cup) cakes! In addition to these very hot (deeliiciouss) cup cakes! Who doesn’t like the surprise treat option at the ol’ yard sale? No one.
I have, of course, my dear mother to thank for the link to your page. Now, thank YOU!
I love your site, your photography, your words.
On that note, *yawn*, goodnight!
-K
Hey Keenan,
Thanks for your comment. I hope the late night baking worked out. It will surely bring those yard sale shoppers coming from miles around.
If you like baking, you’ll love this book: Baked: New Frontiers in Baking. Have fun!
Cheers, Rob