Mint Candy Filled Cupcakes Recipes

Steps:

• Preheat oven to 350.
• Line 12-cup muffin tin with paper baking liners.
• 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.
• Beat in flour mixture alternately with milk until just blended.
• 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.
• 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.
• For glaze, melt chocolate and butter, stirring until smooth. Remove from heat. Stir in peppermint extract; cool. Spread on each cupcake.

Steps:

• In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool. , In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. , Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator.