“Creamy mint filling is sandwiched inside chocolate glazed cake. I found this recipe in Home Cooking magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use Splenda for baking in place of the sugar. I also plan to use sugar free thin mints, sugar free cool whip, and I plan to use unsweetened chocolate I'll sweeten with Splenda.”
READY IN:
27mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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

Directions

  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. 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.
  4. Beat in flour mixture alternately with milk until just blended.
  5. Fill prepared muffin tins 1/4 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.
  6. For filling, combine thawed whipped topping and peppermint extract. Slice cupcakes in half horizontally. Spread filling on cut surface of bottom half and replace top.
  7. For glaze, melt chocolate and butter, stirring until smooth. Remove from heat. Stir in peppermint extract; cool. Spread on each cupcake.

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