York Peppermint Patty Cupcakes

A few months ago, Food Network magazine published some recipes for cupcakes that were supposed to taste exactly like your favorite candy bar. Today, I tried out the Mint Patty Cakes, which are supposed to taste just like York Patties. Here's the recipe:

CUPCAKES:
3 sticks unsalted butter, cut into pieces
1 cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, at room temp
2 teaspoons vanilla extract

TOPPING:
1 pound confectioner's sugar (about 4 cups)
1/2 cup light corn syrup
1/4 cup vegetable shortening or cocoa butter, softened
2 teaspoons peppermint extract

GLAZE:
8 ounces bittersweet chocolate, finely chopped
1/4 cup light corn syrup
1 1/2 tablespoons unsalted butter

CUPCAKES:
1) Preheat oven to 350 degrees & line 2-12 cup muffin tins with paper liners.
2) Put the butter, cocoa powder, and 3/4 cup water in a medium microwave safe bowl, cover with plastic wrap and microwave until the butter melts (about 2 minutes). Whisk to combine, then whisk in the brown sugar.
3) Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture.
4) In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined (don't overmix).
5) Divide the batter into the prepared cups, filling each about 3/4 full. Baking about 30-35 minutes, until cupcakes spring back when touches. Let cool in the pan about 10 minutes, then cool completely on a rack.

TOPPING:
1) Beat the confectioner's sugar, corn syrup, shortening and peppermint extract with a mixer until the tight paste forms.
2) Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary).
3) Use a 2-1/2 inch round cutter or juice glass to cut into disks; reroll scraps. Place a peppermint disk on top of each cupcake.

GLAZE:
1) Put the chocolate, corn syrup, butter, and 1/4 cup water in a microwave safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.
2) Whisk to combine, then cool slightly.

Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, about 20 minutes. Serve cold.

Here are some pictures from my first attempt at these cupcakes: