Mint Candy Filled Cupcakes

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

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

Recipe

• 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.