Peppermint Pattie Cups

These were always a hit at my annual Gifts from the Kitchen class. They make a great homemade treat to share over the holidays.

Makes about 2 dozen candies

Prep time: 45 minutes

Chill time: Several hours and up to overnight

Make ahead: Can be made up to one month ahead. Store in an airtight container in the refrigerator. 

Peppermint filling:

1 cup confectioners’ sugar

1 tablespoon butter, softened

1/8 teaspoon edible peppermint oil (not extract) 

1/8 teaspoon vanilla extract

1 tablespoon evaporated milk

Chocolate coating:

8 ounces good quality semisweet chocolate, coarsely chopped

1 tablespoon shortening

Line 24 mini muffin cups with candy papers (not mini muffin papers); set aside.

Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners’ sugar. 

In the bowl of an electric mixer beat the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about an hour).

Use a 1/2-inch scoop, portion the batter into ½- inch balls and place on the prepared pan. Chill while proceeding with the recipe.

Chocolate Coating: In a microwave safe bowl, melt the chocolate and shortening. Transfer melted chocolate to a piping bag. Pipe a small amount of chocolate in 12 of the candy papers. Place a peppermint ball on top. Pipe chocolate over the peppermint mixture in a circular motion. Use the back of a small spoon to cover the filling, pulling up to create a small peak.  Repeat with remaining 12 candy papers, re-melting chocolate if needed. 

Optional embellishments: Crushed peppermint candies or melted white chocolate.