I was on a mission to make these at home, the first batch went into the trash (so sad!) but these totally made up for that disaster!
- 1/4 cup salted butter, room temp (soft)
- 1/3 cup light corn syrup
- 1-5 tsp peppermint extract (add 1 tsp at a time and taste, add more as needed)
- 3 cups confectioners' sugar, sifted (important to sift to avoid lumps)
- 6-8 ounces 70% bittersweet chocolate, melted (may use milk, dark, white chocolate or any combination)
- 1/2-1 tsp neutral oil or butter, optional
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Line muffin tins with paper liners. You can use any size muffin tin; mini, regular, or large! This recipe makes 24 mini's.
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Combine minty middle ingredients and mix in a stand mixer for ~ 2-3 minutes for a smooth consistency.
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Place all dough into a plastic bag (or pastry bag if you have), cut off a corner (not too big) and pipe small dollps onto a parchment lined baking sheet. Chill for ~ 15 min. then form into balls and flatten out with your hands. Re-chill while you prepare the chocolate.
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Chop chocoloate into small pieces and melt chocolate in microwave in 20 sec intervals until smooth. Add oil if using and stir to combine.
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Add chocolate to liners to coat bottom, tap to evenly distribute.
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Place one minty middle piece in each cup and press gently so a bit of chocolate rises up the sides.
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Add more chocolate to cover minty middle and tap pan again.
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Chill in frig or freezer to set up.
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Optional: decorate the tops using a pastry bag and any desired tip. I used melted white chocolate but you could use any type.
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Store in an airtight container in frig or freezer. I prefer the freezer!
- may use any type of chocolate
- idea: use dark on bottom and white chocolate on top or vice versa.
- add sprinkles, nuts, or whatever you can think of to make these fun and make your own statement!
- recipe adapted from Butter with a Side of Bread version.