York Peppermint Patty Cupcakes

These cupcakes are delicious...but they are a lot of work.  I was really impressed with how moist the cupcake was.  Joel also commented on that.  You are to serve them cold so I have them in the fridge, but they are best if they are out for a little while before eating.  The girls love them too, and they think that they should get one for every meal.  The recipe says it makes 24.  After borrowing our neighbors' 12-cup muffin tin and getting 32 cupcakes with enough batter for at least 12, I had to just throw the rest away.  I didn't have time to deal with it.  I'm not sure what is up.  The topping also made enough for that, and if I had been less liberal with the glaze, it might also have stretched to cover 4 dozen cupcakes.  Crazy!  The picture is not the best...sorry!

This is from the January/February 2010 issue of Food Network Magazine.

Cupcakes
 3 sticks unsalted butter, cut into pieces
1 c cocoa powder
3.25 c packed dark brown sugar
3 call-purpose flour
1 t baking powder
1/2 t baking soda
3/4 t salt
1.25 c buttermilk
2 large eggs, room temp
2 vanilla

Preheat oven to 350 and make sure your top rack is centered so that cupcakes will fit on the bottom.  Line all of your cups with papers...it really does make it easier!  In a large microwavable bowl, put butter pieces, cocoa powder, and 3/4 c water and cover with plastic wrap.  Microwave until butter is completely melted.  I think it took about 4 minutes or so.  When melted, put brown sugar in and stir until brown sugar basically dissolves.  The butter will probably be hot enough that it won't take long.

Whisk flour, powder, soda, and salt in mixer bowl.  Add in cocoa mix and stir until well combined.  Make sure to scrape the sides and bottom well as it sort of forms a ball of cocoa sugar butter stuff that keeps the flour out remarkably well!  In separate bowl, combine buttermilk, eggs, and vanilla.  Add to the mixer and stir until combined but don't over-beat.

Divide batter among cups, filling about 3/4 of the way.  Bake 30-35, switching the pans on the top and bottom racks about halfway through.  Allow to cool completely before putting on the other things.  If you are impatient (like me), put in fridge to speed up the process!

Topping
1 lb box 10x sugar (about 4 cups)
1/2 c light corn syrup
1/4 c shortening or cocoa butter, softened
2 t peppermint extract

In mixer bowl, beat all of the ingredients until a paste-like mixture forms.  Mine was all crumbles and not coming together so I did add a little more corn syrup.  Place between 2 pieces of parchment paper or wax paper and roll out until about 1/4 in thick.  Use the mouth of a cup to cut out circles to top each cupcake.  Reroll scraps until you get enough for each cupcake.  Place on cupcakes.

Glaze
8 oz bittersweet chocolate, finely chopped
1/4 c light corn syrup
1.5 T unsalted butter

Put the ingredients with 1/4 c water in microwave-safe bowl and cover with plastic wrap.  Cook on 50% power for about 2 minutes or until the chocolate melts.  Stir to combine completely and then allow to cool a little (if you have the time and patience...I didn't).  Swirl some on top of each cupcake.  Place cupcakes in fridge for about 20 minutes to set.

Enjoy!  Try not to eat more than one at a time.  It can be difficult:)