“Minty mini chocolate cupcakes are frosted with buttery vanilla frosting and sprinkled with crushed peppermint for a festive dessert.” - by Ghirardelli®
Ingredients
Adjust Servings
Original recipe yields 66 mini bites
Directions
- For Bites: Line mini-muffin tins with mini-paper liners. Mix all ingredients (except crushed peppermint candies) to create a chocolate batter. Divide batter among muffin cups, filling each 2/3 full. Bake until a toothpick inserted into centers comes out clean, about 10 minutes. Let cool in tins on wire racks.
- For Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth.
- Frost each mini bite with buttercream frosting and garnish with peppermint candy.
Nutrition
Amount Per Serving (33 total)
- Calories
- 212 cal
- 11%
- Fat
- 10.7 g
- 16%
- Carbs
- 29.7 g
- 10%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
Hillbilly Girl
"Very good chocolate cake recipe. I tried the recipe exactly as written and loved the texture and the taste. I would have added a bit more peppermint flavoring. Also the oven temperature was not giv..." See moreen, so I baked at 325 degrees. I made regular-sized cupcakes and baked 15-18 minutes. These tasted much better than a mix."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
