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.


  1. That is one of the prettiest cupcakes I've seen! :)

  2. Just wait until you see the other candy bar cupcake recipes and photos They are pretty magnificent!

  3. Hey Christie,

    I looooooooooooooooooove your blog and am a diehard subscriber (heard about it through aninconvenienttumor, via Adam Carolla's podcast). I love food and how you approach it! Thank you for posting all this yumminess!

    Do you contact the mags before you publish their recipes? I don't want them to go all corporate on you, so I was just wondering. When you make a recipe your own (like the warm wintry lentil soup) it shouldn't be necessary.

    Keep posting, I LOVE THIS BLOG!

  4. Robyn - Thanks so much for reading and following both my blogs! Bryan and I really appreciate you support! As far as corporate issues, we're all good with sourcing original recipe content. So rest assured we're doing just fine, and keep enjoying the recipes. Have a great rest of the week!

  5. Oh I looooove Mint Slices (which is what we call them in Australia), anyway I have included this cupcake in our collection of 5 chocolate bar cupcakes on our website http://partycupcakeideas.com/ They look so yum!

  6. It is mouthwatering, irresistible, wholesome and very tasty. I am extremely glad to go through this exciting article on these delicious cupcakes. I would love to visit the post for its quality content.

  7. In view of its taste, flavor and smell, the candy bar cupcake is my kids favorite. The recipes are worth mastering for all these reasons. It is a refreshign post.

  8. To bring difference in taste and flavor, you can be little adventurous by adding some thing like crusot light fried nuts. Chocolate with nuts would sound strange, but that tastes great.

  9. It looks simple to make but it isn't. Last time I tried, It was hard like a rock. I will try it out this weekend.

  10. I've never given a thought as to how this cupcake is made, which we hesitate to spare even with close ones. I think I should bookmark the post for its usefulness.

  11. After tasting any food if it meets the standards maintained in a restaurant, one would tend to try and prepare the same all by oneself to please one's family and friends with the food. It is natural that many of us would be looking for such reliable recipe secrets.

  12. It is a very useful tutorial on the recipes for candy bar cupcake. I think now I can prepare my own cupcakes and serve my guests. The ingredients and the simple recipes are worth reading.


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