Duff Goldman's Chocolate Peppermint Cupcakes with Peppermint Cookie Crust

45 minsPrep Time
20 minsCook Time

1 hr 5 minsTotal Time

ingredients

Peppermint Cookie Crust

  • 20 Chocolate Peppermint Cookies like peppermint Oreos (Whole Foods has a 365 version, as does Trader Joe's)
  • 3 tablespoons melted butter (42 grams)
  • Pinch of Kosher salt

Cupcakes

  • 1 cup all-purpose flour (150 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/3 cups plus 1 tablespoon (40 grams) cocoa powder
  • 1 teaspoon baking soda (6 grams)
  • 1/4 teaspoon Kosher salt (2 grams)
  • 1 egg
  • 1/3 cups plus 1 tablespoon (80 grams) buttermilk
  • 1/3 cups plus 1 tablespoon (80 grams) warm water
  • 1/4 vegetable oil (55 grams)
  • 1/2 stick melted butter (56 grams)
  • 1 teaspoon vanilla extract (5 grams)

Peppermint Buttercream Frosting

  • 1 ½ sticks room temperature butter (170 grams)
  • 2 cups powdered sugar (250 grams)
  • 1 tablespoon whole milk (15 grams)
  • 1 teaspoon pure peppermint extract (5 grams)
  • Pinch of Kosher salt

Cookie Decoration

  • 4 oz. milk chocolate chips, melted
  • 1/2 cup crushed peppermint pieces

prep

  1. Pre-heat the oven to 325 degrees F. Put 16 paper liners in two large muffin or cupcake pans.
  2. To make the cookie crust: Add the sandwich cookies (don’t remove the filling!) to a food processor and grind until they’re fine crumbs, but not mush. Remove ½ cup of crumbs and set aside for decorating your cupcakes later. Pour the rest of the crumbs into a bowl. Add the melted butter and a pinch of salt. Mix to combine and then spoon 1.5 tablespoons into each cupcake liner. Carefully and cleanly use your fingers to press the crumbs down flat. You can also use the ends of a handle-less rolling pin or the bottom of a water glass. Bake for 5 minutes, then let cool as you prepare your cupcake batter.
  3. To make the cupcake batter: Mix together the flour, sugar, cocoa, baking powder, baking soda, and salt in a stand mixer with the whisk attachment on low speed. Add warm water, oil, and melted butter and mix until combined. Add the egg and buttermilk and beat on medium speed until smooth. Scrape the sides of the bowl and beat a little more so you know everything is mixed well. Fill each cupcake space on your cupcake sheets until it is 2/3 full. Bake for 19-20 minutes. (To test if they’re done, stick a toothpick in and see if it comes out clean.) Carefully remove the cupcakes from the tin and let them cool on a wire rack.
  4. To make the buttercream: Beat the butter on medium high speed with the paddle attachment in a stand mixer until it’s light and fluffy. Add the milk, sugar, vanilla, and salt and beat on medium for one minute. Then, increase the speed to medium high and beat for 5 minutes until it looks smooth Transfer the buttercream into a plastic piping bag fitted with a large plain piping tip. Secure the ends of the piping bag with zip ties. Do not refrigerate.
  5. To finish your cupcakes: Finish by piping the buttercream on top. Drizzle your melted milk chocolate on top, then sprinkle with your extra cookie crumbs and crushed peppermint pieces.