Peppermint adds a burst of flavor to these tiny fudgy treats.
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12 crème de menthe thin mint rectangles, unwrapped
1/3 cup Land O Lakes® Butter softened
1/4 cup sugar
1 large Land O Lakes® Egg
2 ounces bittersweet chocolate, melted, cooled
1/4 teaspoon peppermint extract
1/3 cup all-purpose flour
Heat oven to 350°F. Place mini paper baking cups into 12 mini muffin pan cups.
Chop 6 mints into small pieces; cut 6 mints in half. Set aside.
Combine butter and sugar in medium bowl; beat at medium speed until creamy. Add egg, chocolate, and peppermint extract; continue beating until well mixed. Add flour; beat at low speed until well mixed. Stir in chopped mints.
Spoon batter evenly into prepared muffin pan cups (cups will be full). Bake for 10-12 minutes or until tops spring back when touched lightly with finger.
Immediately, place 1 mint half on top of each cupcake. Cool in pan 15 minutes. Slightly swirl melted mint over cupcake. Cool completely; remove from pan.
For an added garnish, cut 3 additional mints in half. Cut each half diagonally, making 12 triangles. Press 1 triangle upright into melted mint on top of each cupcake.
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