Candy Bar Cupcake #1: Mint Patty Cakes

What's your favorite candy bar? Snickers? Butterfinger? Almond Joy? Nestle Crunch?

What if you could turn your favorite candy bar into a cupcake, with nearly identical flavors and amazing eye appeal? Well, that's exactly what the Food Network has done in its monthly issue of Food Network Magazine, on newsstands now.

I wasn't privy to the candy bar cupcake phenomenon until yesterday when Bryan and I were visiting our friends, Brianne and Geoff. Brianne had the latest issue of Food Network magazine and was showing me these incredibly adorable cupcakes, made to resemble the flavors of some of America's favorite candy bars. She was planning to make Snickers cupcakes last night and while I haven't heard or seen how it turned out, I'm smitten by the candy bar cupcake idea.

So much so that I'm going to share some of these Food Network photos and recipes with you. Love York Peppermint Patties? Check out these bad boys below. Recipes for Snickers, Butterfinger, Reese's Peanut Butter, Nestle Crunch and Almond Joy cupcakes coming soon.

Mint Patty Cake photo courtesy of FoodNetwork.com

For the 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

• 11/4 cups buttermilk

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

For the Topping:

• 1 1-pound box confectioners' sugar

• (about 4 cups)

• 1/2 cup light corn syrup

• 1/4 cup vegetable shortening or

• cocoa butter, softened

• 2 teaspoons peppermint extract

For the Glaze:

• 8 ounces bittersweet chocolate,

• finely chopped

• 1/4 cup light corn syrup

• 1 1/2 tablespoons unsalted butter

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. 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.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.

Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.

Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. 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). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake.

Make the glaze: 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. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.